The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

40% WW SD Hot Cross Buns

Our Crumb's picture
Our Crumb

40% WW SD Hot Cross Buns

Happy Easter everyone, in spite of it all.

I've been wanting to develop a SD Hot Cross Bun formula for several years, and, despite rossnroller's verdict that his CY version was better, I declare these to be not only a success but superior to all previous Easter's CY versions we've made.

HCB2020


The formula started with King Arthur's CY version and evolved with much input from my Britalian wife for whom these and Colombas are de rigueur for the season, bugger the bloody COVID.  I'll leave the Colomba making to Michael Wilson but am happy to share this Hot Cross Bun formula.  It might not be sweet enough for American palettes, so if you like your pastries sweet, you might want to bump up the sugar.

If you want the formula in BBGA.xlsx format, pm me.

Buona Pasqua a Tutti!

Tom

Comments

Benito's picture
Benito

Your hot cross buns look great, thanks for sharing the recipe.  I have yet to venture into enriched sourdough breads but hope to sometime in the future.

Benny

ifs201's picture
ifs201

I have been looking for a hot cross bun recipe to make over the coming weeks so this is perfect. Thank you for sharing! 

Our Crumb's picture
Our Crumb

The request below from Denise reminded me that I never thanked you for your comments.  Thanks!

Ilene - I hope this is the Hot Cross Buns recipe you're looking for.  It's been a winner in this household and may have to be repeated sooner than later (well before next Easter!).

Benito - Enriched SDs are different, but not all that different.   No need for overnight retard for example, since you're not trying to enhance subtle fermentation flavors.  Then again, I retarded a couple of Approachable Loaves last night (enriched with honey & oil) only because I didn't want to stay up so late to bake them the way I ended up having to do with these buns.

Enjoy, and stay safe,

Tom

dmascola's picture
dmascola

Hi

Sorry, don't see how to do a PM, here. Could you please send me the excel doc on the formula.  These look great! Thanks,

Denise

dmascola@gmail.com

MTloaf's picture
MTloaf

Your crumb is always very nice. I have used Hammelmans recipe from Bread the past couple of years. It is a very traditional recipe. The crossing paste is quite involved and is baked in and then brushed with simple syrup. He also explains that the cross is a Celtic symbol for the four seasons. Although that is debatable in Montana, We have two seasons; 9 months of winter and 3 months of visitors. This year we may have just one season.

Our Crumb's picture
Our Crumb

Thanks MT.  You can't go wrong with Hammelman.

Yes, my wife annually reminds me about that style of cross that is common in the UK -- iced dough, not just plain icing.  But most years I can't even be bothered to put the icing crosses on them -- leaving them "non-denominational", as I once posted.  And now you're telling me that the crosses are pagan.  Even better!  This year I was distracted by a Facetime in progress with UK family and put way too much milk in the icing mix (T's instead of t's).  Ah well.

Stay safe up there.  Social distancing -- gotta be easier without the tourist (and accompanying virus) influx.👍

ifs201's picture
ifs201

Thanks again for the recipe! I am in the bulk ferment stage. Just one note for others that plan to make this recipe- I didn't see any mention of the water or salt additions in the instructions section (unless I just can't find them). I realized this during the process and added the salt, but didn't want others to forget it by mistake if following the instructions. 

Our Crumb's picture
Our Crumb

Good catch Ilene.  Thanks.  Fixed it.

Hope they turn out to your liking.

Tom

ifs201's picture
ifs201

Our Crumb's picture
Our Crumb

...taste was on the tongue of the eater.  Don't get infected by the other plague blanketing the globe: Instagram.  Its agent appears to be more infectious than SARS-Cov-2 but the affliction is not life-threatening, only pride-threatening.  That you posted your buns here despite doubting their photogenicity indicates you are inflicted with only a mild case of Instagramitis.  Precaution:  Like COVID, wear a mask, but over your eyes.  100% effective treatment:  Toast, butter, eat, enjoy.

Nicely done and Happy Baking Ilene,

Tom