bake Special Report - January 2022 - 39

MALT HOT CROSS BUNS
Courtesy of Richard Platt, senior product technologist for Muntons, Suffolk, United Kingdom
prep time: 2 hours
bake time: 15-20 minutes
serving size: 24
Ingredients
For the buns:
550 grams strong bread flour
200 milliliters milk
100 milliliters water
150 grams dried fruit
50 grams unsalted butter
(chopped)
40 grams malted wheat flakes
40 grams Nuttimalt (Malted cut
grains)
30 grams brown sugar
30 grams malt extract
30 grams dried milk powder
7 grams dried instant yeast
1 teaspoon salt
1 teaspoon mixed spice
1 teaspoon cinnamon
For the cross:
55 grams plain flour
3 tablespoons milk
1 teaspoon icing sugar
For the glaze:
3 tablespoons of malt extract
1 teaspoon water
Directions
Heat the milk and water in the
microwave until hot (not boiling).
Add the butter into this mixture and
allow it to melt. In a mixing bowl
or food processor, add flour, yeast,
sugar, malt extract, milk powder,
spices and salt and roughly mix.
Add the milk mixture and knead by
hand (or using a dough hook) for
approximately five minutes.
Add the malted wheat flakes,
Nuttimalt and dried fruit and knead
again until the dough is smooth and
elastic for another five minutes. If
you find the dough is overly wet,
add more flour and knead until
smooth. Place the dough in an oiled
bowl and cover with cling film.
Place in a warm place for 90
minutes or until doubled in size.
Line a tray with greaseproof paper.
After 90 minutes, knock the air
out of the dough and tip onto a
floured surface. Weigh out approx.
100-gram pieces and roll into a
smooth ball. Place each onto the
tray with an even gap between
each. Cover the tray(s) and buns
with oiled clingfilm and place back
in a warm place until doubled in
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size. You will want the buns almost
touching when finished.
Heat an oven to 180C, 350F. For
the cross: Mix all ingredients to a
smooth paste. Fill a piping bag with
the paste and cut a small hole in
the bottom using scissors. Cut the
hole smaller than you would think.
Pipe a line across all the horizontals
of the buns and repeat, going
on the vertical to create crosses.
Place in the oven and bake for
approximately 15-20 minutes until
golden. Remove from the oven and
tap the bottom of one to see if it
sounds hollow.
Place on a cooling rack and leave
to one side. While they cool, you can
now start making the glaze. Heat
the malt extract and water in a pan
until warm and runny. Remove from
heat and brush on the hot cross
buns while they are still warm.
39

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bake Special Report - January 2022

Table of Contents for the Digital Edition of bake Special Report - January 2022

bake Special Report - January 2022 - 1
bake Special Report - January 2022 - 2
bake Special Report - January 2022 - 3
bake Special Report - January 2022 - 4
bake Special Report - January 2022 - 5
bake Special Report - January 2022 - 6
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