Test Kitchen tips

Australian Women’s Weekly NZ - - COOKING CLASS -

● This recipe uses a small amount of yeast and re­lies on slow prov­ing, re­sult­ing in a more ten­der bun.

● Bread flour is higher in gluten than plain flour, so pro­duces a bet­ter tex­ture in the bun. Plain flour can be sub­sti­tuted.

● The per­fect warm places to prove yeast dough are a win­dowsill in sun­light, or on an open oven door, with the oven set at a low tem­per­a­ture.

● For fresh hot cross buns on Good Fri­day morn­ing, make and shape the dough ac­cord­ing to the recipe; cover loosely for their last prov­ing in the re­frig­er­a­tor overnight. Stand at room tem­per­a­ture for 45 min­utes, pipe the crosses, then bake.

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