Hot Cross Buns tweak
I have made some hot cross buns for the first time and am unsure which part of this recipe is making the buns a bit dense.
Adjusted from BBC Good Food recipe
300ml whole milk
500g bread flour
1 tsp salt
75g caster sugar
1 egg, beaten
**20g malt extract - syrup form (addition)
**150g sultanas - pre-soaked (was 75g but that was no where near enough plus I pre-soaked them)
50g mixed peel
zest of 1 orange
**2 tsp mixed spice (doubled)
**2 tsp allspice (addition)
**adjusted by me.
> Boiled the milk then cool a little, put some in a bowl with the yeast and malt extract and melt the butter in the rest. Cool.
> Combine bread flour, salt, caster sugar. Add the yeast mix, milk and butter mix and oil.
> Knead for 5 mins > rise for 1 hour.
> Knock back. Add sultanas, mixed peel, zest of an orange, mixed spice and allspice.
> Knead until combined. > rise for an hour.
> Split into 12 balls 105g each. Put on baking sheet. > rise 1 hour.
> Bake at 210 for 16 mins ish.
Next time I was thinking to lower the temperature and cook for longer as these were almost too brown on the top after 12 minutes and I lowered it from 220c after reading the comments on the recipe. I had to cover them loosely with foil to continue cooking. Any advice where to start?