Hot X: Algebra Exposed

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Increase the oven temperature to 200°C/180°C fan, remove the foil from the dish and cook for a further 15 minutes, or until the buns are golden-brown and the custard has just set.

Pour in the remaining milk, the eggs and the tangzhong paste and, with the dough hook attached, mix on low speed until a shaggy dough is formed. As you take the buns out of the oven, brush them with your glaze using a pastry brush while they are still hot. So you need to use the minimum amount of flour you can get away with so the dough pulls away from the side of the bowl when mixing, but is still soft. Supermarkets love to stretch the traditional period these glorious buns are available, but when you go to bakeries and to home kitchens, they are still only made in a relatively short window. Place the buns onto a greased tray, cover them with plastic wrap, then leave in a warm place to rise while an adult volunteer heats the Dutch oven.I didn’t have instant yeast so I dissolved my yeast in 1/2 c warm water and reduced the milk by 1/2 c. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size. This increases the chance of the fuel burning without enough oxygen present, increasing the risk of carbon monoxide exposure . I think it is better to weigh the dough pieces and in that way you will produce perfectly uniform buns. When the infused milk has reached blood temperature take out the clove and cardamom pods, and beat in the egg.

Once the dough has come together turn onto a flat surface and knead for 15 minutes, until your dough is smooth and vital.When the hot cross buns come out of the oven, mix the sugar and 1 tablespoon of boiling water together for the glaze, and brush each hot bun to make them sweet and shiny. In Ireland, the UK and as far abroad as New Zealand, Australia, Canada and India, Hot Cross Buns are eaten every Good Friday in Christian communities. Again, cover the tin and leave in a toasty place until your buns have doubled in size: 30, 40, 50 minutes.