Nicola Galloway is a well-known baker in the UK, and her hot cross buns are some of the most popular items on her menu. So what’s the secret to her success?

In this article, we’ll take a look at Nicola’s recipe for hot cross buns, and see how yeast plays an important role in their deliciousness. We’ll also explore some of the other ingredients that go into making Nicola’s buns so special, and learn some tips on how to make them yourself if you’re interested in trying out this popular British pastry.

What is Yeast?

Nicola Galloway is a pastry chef who specializes in hot cross buns. Her recipe for these sweet, fluffy buns calls for the use of yeast. But what is yeast and why is it so important in the recipe?

Yeast is a fungus that flourishes when wet. In breadmaking, this means that yeast needs to be activated before it can work its magic. This is done by mixing it with some of the flour and water called for in the recipe. Once activated, yeast helps to create carbon dioxide which makes the dough rise. This makes the dough more elastic and gives it a chewy texture.

Why is yeast important in hot cross buns?

Yeast is crucial to the recipe for hot cross buns because they are a type of sweet bun. Sweet doughs like this need a lot of sugar to be baked well, and yeast helps to add that sweetness while also creating gas bubbles. This causes the buns to rise and be fluffy, as opposed to dense and heavy like traditional bread doughs.

Without yeast, hot cross buns would not be possible because they rely on air bubbles to form and rise during baking. Carbon dioxide doesn’t form as readily without yeast, so these buns would end up dense and heavy.

How Yeast Works

In this post, we will explore the mystery behind Nicola Galloway’s hot cross buns. We will learn how yeast works and why it is so crucial to these famously delicious buns. Finally, we will give you a recipe for the perfect hot cross bun!

What is Yeast?

Yeast is a fungus that grows on flour and water. It’s the key ingredient in making bread, cakes, pastries, and other doughs.

When you combine flour, water, and yeast, the yeast begins to work. First, it ferments the sugar in the flour. This produces carbon dioxide gas and alcohol. Fermentation also creates enzymes that help the dough rise.

In order for yeast to do its job properly, it needs three things: sugar, oxygen, and warm temperatures. If any of these ingredients are missing, yeast will not work and your dough will be dense and dense or sticky and wet (depending on what you were trying to make).

Why is Yeast So Crucial to Hot Cross Buns?

Hot cross buns are typically savory pastry that is filled with currants or raisins. The raisins are soaked in hot water before they’re put into the dough. This helps to tenderize them so that they don’t get too dry during baking.

The hot cross bun recipe calls for two teaspoons of yeast per dozen buns. Without yeast, the buns would be incredibly dense and wouldn’t rise

Yeast Starter Recipes

The secret to Nicola Galloway’s hot cross buns is in their yeast. Galloway, a baker and food writer based in London, uses a starter recipe that helps her dough rise quickly and produce fluffy buns. To make the dough, she combines yeast, sugar, salt and warm water in a bowl. After stirring it around, she lets it sit for 10 minutes to activate the yeast. Then she adds all-purpose flour, baking powder and butter, stirring until the dough forms a ball. She leaves the dough in a warm place to rise for 30 minutes before shaping it into buns. The final step: Preheat oven to 350 degrees F (175 degrees C). Bake for 12 minutes until golden brown.

Hot Cross Buns Recipe

Hot Cross Buns are a traditional British pastry that can be made with a variety of fillings. One of the most popular variations is made with raisins, which give them a sweet flavor. Nicola Galloway, a baker from Scotland, has come up with a variation that is not only delicious, but also unique.
Galloway’s hot cross buns are made with yeast instead of baking powder. Yeast creates a sweeter flavor and makes the buns more fluffy. The technique can be difficult to master, but the results are well worth it.
If you’re looking for a delicious and unique hot cross bun recipe, try Nicola Galloway’s version.


Nicola Galloway is a professional bread baker and the owner of The YeastSpot Bakery in Brooklyn, New York. Her hot cross buns are some of the most popular items on her bakery’s menu, and for good reason: their secret ingredient is yeast. In this article, Nicola shares her tips for making perfect hot cross buns every time, from choosing the right ingredients to getting that signature crusty texture. If you’re looking to bake your own version of Nicola’s wonderfully-flavored hot cross buns, be sure to give these tips a try!

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