Hot Cross Buns w/ buttermilk
For years I have always made Hot Cross Buns for Easter and leaving the cross off enjoy them year round. This is the first time I have made them with buttermilk. Using buttermilk in baking is one of my all time favorite ingredients. The flavor was delicious with a wonderful crumb. Just what I had hoped for and the recipe is very convenient because you can prepare it the night before and bake the buns up fresh in morning! The recipe is at http://www.cookingbread.com/ I made these changes in the ingredients and also did a mix with a 25 minute rest and then kneaded to just all the ingredients came together and a gluten formation was just beginning. I added 1/2 tsp. cloves, golden raisins instead of the cranberries, lemon and orange candied peel, bakers sugar, Golden ISYeast, KAAP and adjusting the hydration, the dough was still tacky before shaping. Next time I will leave off the flour/sugar crosses as we prefer the sugar glazed crosses. These are now my favorite HCB.
My 15 inch deep dish pizza pan filled with large HCB