The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hot Cross Buns

foolishpoolish's picture
foolishpoolish

Hot Cross Buns

[DELETED BY AUTHOR]

Comments

Floydm's picture
Floydm

Looking great.  I like the idea of using some whole wheat flour (my hot cross bun recipe has all white flour). 

Mind if I put these up on the homepage for the next few weeks?

 

xaipete's picture
xaipete

Looks like a very nice recipe! --Pamela

foolishpoolish's picture
foolishpoolish

Thanks Floyd, Pamela.

Mind? of course not! I'd consider it an honour to have this up on the homepage. I had to correct a few mistakes just a moment ago - but I think it's all good now. 

Cheers,

FP

mountaindog's picture
mountaindog

Those look like the genuine article with the baked-in crosses too. I especially like that you made them as a sourdough recipe. The crusts are a beautiful color. How do you like the taste and texture? Do you find the sourdough makes them very airy and digestible compared to a yeasted version?

I know Hamelman has a recipe for these in Bread but I haven't taken a look at that yet. Great photos...thanks for sharing this recipe!  md

foolishpoolish's picture
foolishpoolish

Thanks - the taste and texture were spot on for my tastes. Not really any strong hint of sour. The crumb was indeed quite light although I'm used to supermarket versions which are akin to wonderbread with currants...these buns were somewhat richer. 

I've not tried the Hamelman recipe yet but it's supposed to be really good. I think there's an even higher proportion of whole wheat in his recipe. Definitely worth checking out.

Cheers,

FP

Debra Wink's picture
Debra Wink

Gorgeous buns, FP :-)

dw

bottleny's picture
bottleny

If you don't have storage starter on hand, you can try the biga method.

Biga (200g; 60% in Baker's percentage):

  • flour 125g
  • water 75g
  • instant yeast 1/8 -- 1/4 tsp (depending on time & temperature).

Mix all together and cover. No need for kneeding. Let it stay for 8-14 hours. Up to 18 hours in the fridge.

foolishpoolish's picture
foolishpoolish

Thanks Debra, Leliwiggins

WildeNY, thanks for the conversion for using a biga. It should work a treat, I'm sure. 

Cheers,

FP

althetrainer's picture
althetrainer

Thank you so much for giving me the idea to make hot cross buns.  I had never made them before so I took you idea and ran with it.  I didn't have a lot of time so I had to do a short cut.  I used my WW sourdough starter and modified Floyd's recipe.  I made the cross using the exact ingredients provided by your post.  They didn't look as great as yours but the crumb was amazingly soft.  My husband and son loved them. 

 

foolishpoolish's picture
foolishpoolish

Those buns look great! Good job with the piping - you have a steadier hand than I! :) and that crumb looks so soft. I'm hungry now...

FP

tangled's picture
tangled

Yummy!!!!

Pic of my version:

More info in my blog here: http://www.tangledweb.me.uk/wordpress/?p=187

My dough was hand mixed. It was very sticky once the sugar was added but most of the kneading was priot to that. Once the fruit was added it was a sticky mess, and hard to shape, but I dusted it with flour and it wasn't so bad.

foolishpoolish's picture
foolishpoolish

Wow those are fantastic. Good job!

FP

 

Dave W's picture
Dave W

I also made them at the weekend and came out the best ever, will keep the recipe for next year, not something you can bash off in a hurry but exelent, many thanks for sharing it.

Cheers

Dave W

foolishpoolish's picture
foolishpoolish

Thetwood, I actually ended up using leftover dried fruit from christmas (hence the odd glace cherry). Cranberries and mango sounds great.

So glad you and Dave W both had success with it.

Cheers,

FP