Scrape down the bowl if necessary. Knead 2 min/Dough
Add the sultanas. Knead 50 sec/Dough.
200 g sultanas
Remove the dough from the TM bowl and incorporate and lose sultanas by hand.
Spray the Thermoserver with oil and place the dough in the covered Thermoserver to proof. (Proof the dough until it has doubled in size) The time it takes will be dependent on the temperature. In a warm environment it could take as little as 1 hour. In the cold it may take 3-4 hours).
Line a tray with baking paper.
Once the dough has doubled in size remove the dough from the Thermoserver and place on an oiled bench. Knead the dough by hand and divide into 12 equal buns.
Pre-heat a fan forced oven heated to 170 degrees or a regular oven to 180.
Place the buns, side by side on the prepared baking tray leaving a small gap so that the buns will eventually touch as they proof. The buns need to proof until they have doubled in size.
Place the baking tray in a warm place with a tea towel to cover. The time the buns take to rise depends on the outside temperature. Keep the buns as warm as possible.
Once the buns have double in size it’s time to make the decorative cross.
Decorative Cross
In a small bowl add the flour and water. Stir by hand until combined.
80 g water, 80 g flour
Use a piping bag to draw a cross over the tops of the buns.
Place the buns in the oven and cook for 25-35 minutes.
Bun Glaze
Place the sugar and water in a microwave proof dish. Microwave 50 sec on high.
Once the buns come out of the oven apply the hot glaze immediately to the top of the buns with a pastry brush.
40 g water, 40 g sugar
Allow the buns to cool.
Video
Notes
Proofing the DoughYou should proof the dough until it has reached double the original size. Sometimes this is a quick process and sometimes it can take longer. The key variable is the outside temperature. Yeast is a living organism and it will not become active unless it is in a warm environment. To speed up the proofing process, cover the dough and bowl with a tea towel and leave it in a sunny spot to proof. If it is a particularly cold day place the covered bowl in your car.SECOND PROOFINGThis is just as important as the first. Proof, allow the Easter Buns enough time to rise to the finished size before baking. They will not continue to rise in the oven. All the size happens in the second proofing.