Hot Cross Buns - 25 % Whole Grain
Baking with the 3 GMA’s again this week for Easter where hot cross buns and babka are on the list. Good Friday is Hot Cross Bun Day and we decided to make an overnight poolish for the buns and a small 200 g YW dough for the crosses. The crosses were only 12.5% whole grains trying to make them a shade lighter in color than the buns.
We did 2 sets of S&F’s over 40 minutes to incorporate the bourbon re-hydrated dried; apricots, cranberries and raisins and then let the dough ferment for 1 hour.
For the crosses we mixed 100 g of YW with 100 g of AP and 25 G of WW with 20 g of sugar and let this ferment on the counter2 hours before the bun dough came together. We later added 2 g of salt to the mix before final proof of the cross dough.
After the bulk ferment the dough was divided into (4) 150 g pieces and (6) roughly 70 pieces. The larger pieces were further divided into 4 balls that were placed into ramekins to make clover leaf rolls and make natural seams for the crosses to be placed. The 70 g rolls were placed into muffing tins where the crossed were laid on top.
Final proofing of the rolls took 6 hours on the counter before the crosses were placed on top, egg wash applied and placed into the 450 F mini oven with one of Sylvia’s steaming cups. We baked the muffin tins first followed by the ramekins as the 2nd batch.
After 8 minutes the steam came out and the mini oven was turned down to 425 F, convection this time. The tins baked for 7 minutes more – 15 minutes total and the ramekins baked for an additional 3 minutes - 18 minutes total.
We juiced ¼ of a lemon onto ¼ C of powdered sugar, stirred and then micro waved the mix for 30 seconds to clarify the glaze. The buns were un-molded onto a cooling rack as soon as they came out of the oven and then the glaze was brushed on the entire top of the buns while still hot.
These turned out well as a desert roll, warm with butter, and made fine French toast the next morning too. They are worth the work to make them at least one day a year.
Pinch of AD Yeast
Levain % of Total
Water Weight Only + 1/3 C NFDMP
Milk and water
T. Dough Hydration
Whole Grain %
Hydration w/ Adds
Add - Ins
After Snockering Weight
1/4 tsp each Cinnamon and Nutmeg
1/8 tsp each Ginger, Allspice
1/16 tsp Cloves
YW cross dough was 100 g of YW, 100 g of AP and 25 g of WW
with 20 g of sugar and 3 g of salt.