March 29, 2018 - 9:12am
Hot Cross Buns
I have a question. Why do about half my Hot Cross Buns split under the crosses? It would seem that the surface tension I have achieved during shaping is undone by the flour & water mix that makes my crosses. I have tried egg washing then placing crosses and placing crosses and then egg washing but the same thing still happens. If I bake them without crosses then none will split. Does it matter whether I use bread flour or plain flour? Does the stiffness of the paste make any difference? Do you add anything else to your crossing paste, salt, sugar?
They are still delicious but I would like to get to the bottom of this mystery. Anyone know the answer?
Happy Easter everyone.
Bakery Bill
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Hi Bill
I add butter, milk & baking powder because I prefer the texture and taste. This method is from Allyson Gofton:
Cross pasteSift flour and baking powder together. Rub in butter. Stir in enough milk to make a thick batter that can be piped.
I know some bakers make a cross slash on proofed buns and then pipe into that, that will give controlled opening, I guess. Sorry have no sensible suggestion other than asking if you feel the extent of proofing was the same for the batches with and without crosses. With oven spring the point of least resistance is inclined to burst, perhaps the addition of the cross has weakened the tension a bit. Your buns look very inviting and will be enjoyed with whoever you share them with I am sure. Cheers, Robyn