Directions

To Prep Tang Zhong

1. In a saucepan, combine bread flour and water and cook under medium heat.
2. Stir constantly till flour solution turns gooey almost glue-like. Remove from heat and transfer to a bowl.
3. Cover the surface with a plastic wrap to avoid the surface from drying up. Let it cool down to room temperature.

To Make Hot Cross Bun

1. Place everything except dragon fruit puree, butter and dried fruits into the mixer’s bowl.
2. Attach the hook to the mixer and mix everything together then continue mixing while pouring in the dragon fruit puree.
3. Once everything is combined, let it mix for a further 3 mins.
4. Next. add in the butter and set the mixer to knead the dough for 30-45 mins stopping every few mins to scrape down the dough on the sides of the mixer bowl.
5. After 30 mins, stop kneading and pull a small amount of dough and stretch it to check if you have reached the windowpane stage. If you haven’t, continue to knead until you reach the windowpane stage.
6. Toss in the dried longan and wolfberries and knead to fold them into the dough.
7. Once done, remove the dough from the mixer bowl onto a floured surface and knead for a few mins with your hands. Place dough into a greased bowl and cover. Leave to proof for 1 hour or until the dough rises to double its size.
8. Poke the dough with your fingers. If it does not bounce back, it means the dough is ready. Punch the air out.
9. Divide dough into 12 equal portions (about 99g each) and roll them into round balls.
10. Arrange them onto a greased baking pan and let them proof for 30 mins covered with a towel.
11. While the dough is proofing, mix all the ingredients for the flour mixture crosses together, then pipe the crosses onto the dough. Bake at 190°C for 5 mins and turn down to 180°C for 20 mins or until the buns turn golden brown.
12. Once golden brown, remove the buns from the oven. Finish off by glazing the hot cross buns with warm honey and serve!