Time to get the buns to the proofer.
In a bakery, a proofer (also known as a proofing cabinet or a dough proofer) is a piece of equipment that helps with the fermentation and rising of bread and other baked goods. The proofer provides a warm, humid environment that is ideal for yeast to grow and for dough to rise. A proofer is essential for ensuring the dough rises consistently. It also helps develop flavour and texture of the final product, by allowing the yeast to ferment the dough slowly and thoroughly.
The pastry cream (that makes the cross) is usually made from a mixture of flour, butter, and water. Howecver, at Ima Cuisine the pastry cream is made with vanilla bean, milk, eggs, butter, cornflour and sugar. Making the cream is a process all by itself. It has to be made on the previous day. The milk has to be heated with split vanilla bean. It’s cooked so that the cream thickens, but has to be done slowly, so that the cream doesn’t burn.
It’s what makes the buns really tasty—apart from all the other stuff that is added to the dough, like honey.
In addition to the traditional cross, some modern versions of hot cross buns may have additional toppings, such as a glaze made from sugar and milk, or a sprinkling of pearl sugar, which is a type of coarse, white sugar that adds a crunchy texture to the bun. These hot cross buns just had a sugar glaze making them both sweet and shiny. Note: Cameras need to be kept a good distance away. And note the plastic in front.
People always ask for the “middle ones”, says Zaya. In some cultures and traditions, there is a belief or superstition that the middle hot cross bun in a batch is the luckiest or best one, and that it should be saved for a special person or occasion. This may lead some people to show a preference for the middle buns when choosing hot cross buns.