Hot Cross Buns Masterclass
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- Опубліковано 10 чер 2024
- Due to the success of our bread masterclasses with Patrick Ryan (Firehouse Bakery, Ireland) we have worked with Patrick to create more amazing masterclasses.
In this video you will learn how to make hot cross buns.
Hot cross buns are synonymous with Easter, you will find them everywhere through March and April, but if you ask me, hot cross buns are something that can be enjoyed all year round. Warm from the oven, toasted and smothered with butter, or simply enjoyed with a cup of tea. With this recipe you will find yourself making them through Easter and well into the winter months.
Also make sure to subscribe to Patrick's UA-cam channel here / @firehousebakery1545
Get the full recipe here www.ilovecooking.ie/food-tv/h...
Patrick is a world class teacher. The way he instructs has allowed me to fall in love with baking for friends and family. I never baked anything until I watched his videos. Now my weekends are planned around what I bake. The experience has been hugely influential to bring my family together. Thank you Patrick!!!!!
His master classes on this page are by far my favorite!
Thanks Sandy we think Patrick is great too. We will have more masterclasses coming up in the coming weeks :)
Sandy, please
@@ilovecookingireland at end of this recipe online, it says sugar glazing need to simmer 50 minutes after sugar dissolved. Is it right? I only simmer 5 minutes instead of 50. Am confused
@@rossanatepper Yes you are correct it should be 5 mins we are amending now
@@ilovecookingireland thank you, hope you don't mind. Have a nice Easter.
Don’t ever stop making videos, you literally changed my life .. you need your own cooking show
I'm an absolute beginner baker, only made 3 loaves of semi successful bread so far, but made these today and they turned out absolutely incredible, best HCB's I've ever eaten! The crap all over the $8.50 for six pack I bought last week. Patrick your teaching method is amazing, I've watched almost all your videos and half my sour dough starter on day three. Looking forward to attempting my very first sourdough bread next week. I've saved this recipe as my 'go to' hot cross buns, everyone LOVED them!
Patrick, thanks for this - absolutely hands down best hot cross buns I've tasted, let alone made! So easy, fluffy and light, delicious! Just what I always wanted in my repertoire, cheers man!
You are one of the best teachers in dough and bread🤩🤩🤩🤩🤩
I love your videos with Patrick! He makes it look so easy, and he's having fun doing it.
Made my buns yesterday, got 13 like you. I replaced 50g of the flour with wholemeal bread flour and slowly added the milk, probably more than in the recipe, till it felt good. They were the best I've ever done, nice and tight going into the tray, using your rolling method. Thanks very much!!
What a superb teacher! Thanks, Patrick.
Made the hot cross buns this afternoon, absolutely yummy. I soaked all dried fruits in orange n lemon juice with little spice as what Patrick suggested, drained them this morning n mixed the leftover juice with the warm milk (I had cranberries, raisin, currents ,sultana n mixed peels), and apricot glaze. So...... delicious!!!! Thank you for such a fantastic recipe, so easy to follow n so yummy. Thank you!
Love the way he explains everything, it's so clear and nice, I really like all his masterclass!
Patrick, thank you so much for your recipes, I made these today with my son they are a massive hit with my family. Your great at explaining the process and a real joy to watch. Thanks again.
I can almost taste these my mouth is watering so much. Great masterclass Patrick. Thank you.
Just made these hot cross buns they are so good.
Made these yesterday and they turned out amazing. Don’t wait for Easter!!
I know it’s two years in but I just made the hot cross buns, they were totally yummy. Thanks a lot . I’m in quarantine & I have had a great day 😁
Going to make these tomorrow. Stay safe
@@CardsnChocs Quarantined and drooling over baking videos! Stumbled across this channel... I already have some vegan croissants dough resting in the fridge... I'm gonna have to be doing lots of home workouts to cope with the amount of carbs I will be consuming from UA-cam baking vids!!!
Debating about breaking quarantine to get the ingredients..... better not. Or would they still be good without the dried fruit?
@@christinehicks7868 Of course, it would be just as good, like a sweet bread without the dried fruit. The dried fruit adds texture and flavor. But, If you have only the currants or good quality plump raisins it would be just as good. Believe me! It won't hurt to experiment!
@@christinehicks7868 Try some chopped cooked apples or cinnamon swirled, cardamon...chopped pecans, walnuts, lots of creative ways to have that warm delicious cross bun feel.
Everything Patrick you bake it’s simply amazing 😉 thanks so much sharing with us 😥🙏🙏🙏🙏🙏
Great video. Simple and too the point! You make it look easy.
one of the best baking channel i have come across so far!!
ilovecookingireland you are the best. My sister and I Baking your rye bread with starter. So delicious!!! We hate anything with sugar added and east. . Spikes up an insulin This is one of reasons why so many people are diabetics. From young ages.
Thank you so much for your cooking lessons. Hoping to see much more.
Bone appetite
I have tried two recipes so far. Both turned out great. Thank you!
I enjoyed watching your work heaps!
your videos are so relaxing and fascinating, but your voice is so wonderful to listen to.
I made these buns today and they are absolutely gorgeous. The dough is light and fluffy. The sugar glaze is "the icing on the top" as they say.
I've never made any kind of bun before and I'm really pleased as I wasn't expecting them to turn out well. Thanks so much for the recipe. Happy Easter 🐣
Thank you for teaching me this. I am trying to reproduce the Hot Cross Buns from my husband's British childhood and now, I think, I am equipped to do it.
I love your videos, Patrick! When I've made these buns, I've always just used icing for the cross. I LOVE the idea of it being baked on. Will have to do that next time.
Just made some of these but without fruit or crosses, very pleased with results.
I really want to try this recipe out!
Beautiful video: a pleasure to watch! Thanks a lot for these master classes, @ilovecookingireland
@PatrickRyan - your channel is an absolute treasure - your videos have resulted in 100% success for me - where were you 40 years ago when I first tried baking breads and buns ? :-)
Love Patrick. Wish he would make more videos.
Luv it!!!!!
This looks so great! I will find out a time to try this recipe out.
Two years ago I had all my ingredients in the bowl, cracked an egg in and it was bad. Had to toss out the whole thing and start again. Huge waste and that was the last time I cracked an egg directly into the bowl. I crack into a small bowl then into the large bowl.
Best recipe thank you x
beautiful
It looks really good! I love your accent.
Love the smiley face one👍🏽😀
Mate, you’re my inspiration! Warm regards from Russia!
Thanks for your video, love the way u explain. From Singapore
Thanks so mouch chef.im.baker workin in maldive learning from u alot thanks
This makes me hungry
Deliciosos!! Muchas gracias por tus recetas
I've never ate that,I will have to try making it :) thank you!
Yum. I have tried this recipe. And its
Fantastic!❤👍
Any size tray ok? I have a deep rectangular tray, would that be ok?
@@rossanatepper I'm pretty sure you could used any tray
@@terrichhun6500 thank you
While looking at your virdeos, you make me happy😊😊🌻🙋🏼♂️👍
Less than 17 minutes for some epic deliciousness.
Good teacher.
ikr
Hi chef fantastic recipe as always. I have some mince meat remains from my stollen can I use it in this .
Mm Mm Mm, they look tasty.
Love your videos. My oven has a proof feature that makes the dough rise a lot faster. How do you feel about it since you are a professional baker?
Dear Patrick, thank you for your beautiful recipe! I have a question: I have bought some beautiful cross buns from irish bakeries and they have a chewing gum texture. I can see "chords" while i cut them which something i LOVE. How can i create this? I suppose one factor is the way of kneading and what else? How can i make this beautiful chord texture?
Thank you!
Love your videos , can I do this without the butter?
Hi Patrick, i am from Singapore and i find your hot cross buns recipe very good. I tried it yesterday turn out very good. My question is how do i keep the buns soft as the first day. I did not use the strong flour , used all purpose flour ( could not get ). Thank you.
My sourdough starter from another of your other videos is onto day two... finger crossed. In the mean time, could this recipe be baked in a tin as a loaf rather than the dozen buns?
More videos, please!!
New Multiseed Sourdough video with Patrick Ryan is now live :)
ilovecookingireland you are the best. My sister and I Baking your rye bread with starter. So delicious!!! We hate anything with sugar added and east. . Spikes up a sugar. This is one of reasons why so many people are diabetics. From young ages.
Thank you so much for your cooking lessons. Hoping to see much more.
Bone appetite
If we are using mincemeat, do we substitute that directly with the dried fruit or would you suggest adjusting the other spices as well?
When you say heat the oven, do you mean from below? Above? Or both directions?
Absolutely excellent. Now how about panettone?
Hi there Patrick is it possible to make sourdough loaf of bread for that great taste ? Hope you dont mind the question all the best to you
what is fresh yeast? And can I substitute it for sourdough starter?
Can I make this in advance, freeze and can it be reheated because the cross has icing sugar mixed
It's probably not traditional but at the end I put a sugar glaze on my hot cross buns, so they're nice and sticky. I suppose you'd call them sticky hot cross buns.
Any tips on doing the piping? I find I can't finish a 'stroke' - it lifts off when I try to pull away and ends up a bit of a mess.
Can I use sourdough starter? How much do you think I should use?
Proving, proofing or blooming? I know they are all interchangeable but I am curious if it is a regional thing that determined the word choice? I am from The US, Washington Specific and I always heard "Proof" growing up... any thoughts?
Jordan Houle Blooming usually refers to putting yeast and some liquid in a bowl and waiting for it to become frothy, thus testing the yeast. If it doesn’t “bloom” it is dead. Proof and prove are interchangeable and refer to leaving the prepared dough to rise. HTH.
The printed recipe Step 9 has you bake the buns for a range of 15 to 15 minutes. That seems to be a very close range. The sugar glaze is simmered for 50 minutes? I'm thinking the times might be a wee bit off.
I’m watching my buns bake as I type. They’re big, good looking, and smell amazing!! My cross mixture was probably too thin as they seem to be deflating - My bad though for adding that extra milk. Otherwise the recipe was simple to follow and a nice alternative to shop-bought buns. I just had quick glance at the recipe and find that the glaze needs 50 minutes of simmering. Am I reading that right? Three hungry kids standing by...
I don't see him referencing simmering on the video. Where did you acquire that information? I also don't see a written recipe... I voted notes from the video. Maybe you can help me locate?? Thank you.
Found it !! Thanks... made me look!!
Can I use my sourdough starter in instead of yeast, if yes then how much. Thanks a lot
hans lombard ua-cam.com/video/wUjj4wNSEb0/v-deo.html Hope this helps.
What mixer do you use ?
My husband gets nauseous with anything that uses Nutmeg or Allspice. Is there something I can substitute in for the Allspice and get something as tasty?
You could mix in a few different spices, anything that your husband can handle. Maybe increase the amount of cinnamon and then add a little bit of ground ginger and a pinch of ground cloves.
^_^
Or change husband...easier :)
How about just using cinnamon
see you can teach old dogs a new tricks. I will have to try this one question what is strong flour?
When you look at your packet of flour it should at least have 12 percentage of protein marked on the packet for strong flour.
Strong flour is also known as bread flour, hope that helps!
THANK YOU! That is exactly what I needed to know, as well. :)
How much of sourdough starter (100% hydration) should I use for this recipe? Thanks!
There is no sourdough starter used for this recipe. You can get the full recipe here www.ilovecooking.ie/food-tv/hot-cross-buns-masterclass/
ilovecookingireland oh, yeah I saw.. But if I want to use sourdough starter instead of yeast, how much should I use for this recipe? Thanks!
To a 500g of flour use about 250g of sourdough starter. The sourdough starter will add to the hydration of the dough so you will need to hold back some milk. Also swapping yeast for sourdough starter will increase the proving time required for the dough. It may double but this may vary.
ilovecookingireland thanks a mil!
Hi Mr Patrick can i use bread flour . Thank you.
In the UK, we call bread flour strong flour, so your answer is yes. Hope you haven't waited 10 months to make them!
Hi, what we can use instead of egg in the dough and egg wash, as I am allergic to eggs.
I don't actually like egg washes so I use a syrup wash from an old Chelsea bun recipe: boil 2oz of sugar with 2.5oz water for 2-3 minutes then brush over buns when they come out of the oven, still hot. 👍
Patrick! you make it look so easy, love to try out baking hot cross buns for the first time. Have one question. Is allspice a single spice or a mixture of spices please clarify
Allspice is a ground berry and is available in either dried berry or ground forms at your market. As a substitute, you can use equal amounts of nutmeg, cinnamon, and cloves.
Hi I want to make these, just one problem. Want to make it eggless. Please help with an alternative.
Thank you take care lots of love from South Africa.
I'm not an expert but wouldn't worry about it being eggless. I would add 40g oil (or thereabouts) and 10g more milk.
In the eggs I use to brush the buns, can I add a teaspoon of vanilla to the eggs before brushing it?
V L That’s what I do. 😋
@@jampubs1 Thank you
What do you mean by "strong" flour? Would it be all purpose or bread flour???
Same as bread flour :)
What is strong flour?? Here in Canada I have never heard of it??
Strong flour is sometimes called 'bread flour' on our side of the pond. Anything with a slightly higher protein content than normal all-purpose flour should work. Flour with a lower protein content is sometimes called 'cake flour'. Unless I'm actually making a bread loaf, I have found that all-purpose flour works just as good as bread flour so there's no need to make a special trip to the store if you don't already have it.
You Canadians have the best "strong" flour. It's high protein flour and it is all I will use for making bread. It's a shame that there isn't a standardised way of naming flour but when you have different languages that becomes a problem. My bread/strong flour has a protein level of over 14% and I prefer the Manitoba flour.
What is strong flour??? 😳🤔😃
Bread flour. Higher protein content than "all-purpose" flour.
My dough is still very sticky hope they turn out ok fingers crossed as well as buns 🤣🤣🤣🤣
I find just by wetting my hands with water prevents the dough from sticking to my hands...'an old bakers trick'...
What is meant by strong flour ? Would that be high protein flour like that used for Artisan breads?
Per the comment above, it means bread flour… in the U.S. I just learned this, myself. :)
Not fair, where is the finished product. :)
No sourdough🤔??
They told us, that we are banned from watching porn in the office, but watching videos about this guy baking and teaching determines it was a lie.
deied fruits? u mean something like raisin?
nope. nope. nope.
Nice example of Yeast Bread used to celebrate the 4
positions of the sun god, and the fertility goddess Ishtar=Easter all in the
name of “Christianity” …. on the week of Unleavened (un-yeast) bread… these buns
will go great with the ISHTAR=EASTER HAM completing the rebellion against The
Creators instructions on what we can consume.
Matt.7:14 “For the gateway to eternal life is very narrow,
the road is difficult and only a few will ever find it.”
Get out of
religion, and into the one everlasting covenant [Matt.5:17-20](by the one door=
Yahushua(AKA Jesus)= YHWH(GOD) in the flesh according to Isaiah 9:6) obey the
covenant terms to the end( see the self-=proclaimed “Apostle” Paul for what he
is, the sower of tares(Matt.13:25)…Life is a loyalty test…remember Eve. To the
one who Overcomes (overcomes disobedience to YHWH(God’s) Law), goes eternal
Life with The Creator…no one will be saved by grace beloved. Hot Cross buns…just
more lies from our fathers y’all. Be ready to meet your Maker by living out
every word He has given us…see Deut.13 to know we are being tested in what we
call the “NEW” testament…. Paul is that test!
fart @ 1:32?