Hot X: Algebra Exposed

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Hot X: Algebra Exposed

Hot X: Algebra Exposed

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Super-soft and squidgy eaten straight out of the pack, but even more decadent toasted and smothered with melting butter, these Good Housekeeping Institute taste-approved treats are a must-try this year.

Pour in the remaining milk, the eggs and the tangzhong paste and, with the dough hook attached, mix on low speed until a shaggy dough is formed. Watch video to see the dough before and after kneading, and how I roll the balls to get nice smooth golden tops. Carefully take the buns from the warm place and pipe the flour paste to form crosses over the top of each bun.When the flying sponge is ready (you will be able to tell because small bubbles will have formed on the surface and it will have expanded in size), pour it into the flour and sugar mix, and start to bring it gently together. Keep the machine going for a further 5 minutes and the dough will start to leave the side of the bowl and become smooth and elastic. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. The methods are different but both result in flour that has been gelatinised, which means the starch in the flour swells and therefore holds onto to more water than the flour can normally hold. If using a gas stove, make sure it’s on a stable heat proof surface and in a clear and open area, with plenty of ventilation.

Set aside for 15 minutes, then drizzle with sticky toffee sauce and serve warm with ice cream or cream. It’s OK if some people take different roles in this activity – some people will need to collect materials, watch the fire, and start preparing the food. Witness the magic of distilling with a visit to Wild Atlantic Distillery located in the north-west of Ireland. Meanwhile, tear another hot cross bun into small pieces and toss with some sugar, then bake on a tray at 180°C/160°C fan/gas mark 4 until golden.Sponges can be “overnight”, and left to ferment for several hours, or this recipe uses what is sometimes known as a “flying sponge”, which is left for a much shorter time. Again, cover the tin and leave in a toasty place until your buns have doubled in size: 30, 40, 50 minutes. Caution is needed when in contact with items that have been heated and young people should use them under adult supervision. Place the sugar and water together in a small pan and bring gently to the boil, allowing the sugar to dissolve.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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