March 26, 2016 - 4:50am
Hot cross buns
This is the first try at hot cross buns. Followed the recipe at KAF website except for two things substituted about 25% WWW for the AP and ended up adding more flour because the dough was too sticky to form rolls with. For the dried fruit a combo of raisins, cherries, blueberries, pineapple and our own apples were plumped in white wine.
I think they turned out pretty well for a first attempt but next will try using, at least partially, starter instead of commercial yeast and a different sweetener.
Happy Easter Everyone
Stu
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Please do post when you've tried the SD version, i'd love to see how they turn out.
Happy easter to you too!
I will post when I try it but that may be as long as next Easter.
eating last years from the freezer. Amazing how good they are until you remember how good they were:-) Yours look very good indeed.
Happy Easter STU
They are actually better than expected. I froze half the batch and hope they won't get lost in the shuffle that goes on in the chest freezer.
Easter and hope it will roast up as good as the Hot Cross Buns!
Sounds good and easier to find than a few buns.We are trying a leg of lamb from a local farm. Cooking sous vide so I won't have to worry about roasting only a quick sear.
and slow until the middle hits 120 F - 3 1/2 hours or so, Thought about doing it in the smoker but wanted to see how the new oven works on convection roast. Love lamb.......,,but it just isn't easy to find around here.
Just an update. Cooked the lamb with a little dried rosemary and garlic at 131 degrees F for around 14 hours. Turned out a great medium rare and very tender.
Just an update. Cooked the lamb with a little dried rosemary and garlic at 131 degrees F for around 14 hours. Turned out a great medium rare and very tender.
I guess hot cross buns are my next bake. A little late for Easter, but better late than never.
Happy Easter and happy baking! Ski
They are good and easy. Good luck trying them.