Hot Cross Buns 2015
Hi TFL folks.
Long time, no post, but I couldn't let an Easter pass without my customary hot cross bun report. First, some eye candy (healthier to indulge via the eyes than scoff these fat-and-calorie bombs, especially if, like me, you allow yourself the indulgence of slathering on the butter - it's fortunate Easter comes but once per year).
As always, made a swag of 'em, and as always these included SD and yeasted versions (those pictured are today's yeasted batch). As per last year, the yeasted were superior to the SD. I've reached the stage where I don't think I can better these babies - they are the best I've tasted and the result of years of experimentation, and tweaks upon tweaks. That said, some batches are inevitably better than others, despite the recipe and baking conditions being more or less identical. That's bakin'!
Obsessives and masochists can check out my previous posts on my HCB Quest as follows:
http://www.thefreshloaf.com/node/38242/hot-cross-buns-2014
http://www.thefreshloaf.com/keyword/sourdough-vs-yeasted-hot-cross-buns
http://www.thefreshloaf.com/node/28161/years-hot-cross-buns-one-lot-sd-one-yeasted
Cheers all, and hope you've enjoyed a safe and pleasant break.
Ross
Comments
Those HCBs look amazing. I never got time to bake mine this easter! just a little jealous!
Next year for you then, huh?
Cheers!
Ross
SD ones too. YW ones would be close though. Same thing for cinnamon rolls. Your crosses came out much better proportioned than my fat fingered ones did:-)
Your version this year is pretty tough to beat. My apprentice keeps forgetting to put the cardamom in for some reason too. Well done and
Happy Baking Ross
Thought I'd tried just about everything for HCBs, but not YW! Idea planted for next year...
Cheers!
Ross
yeast ones since YW doesn't have a sour component. The crumb is better with YW from an open cell structure, more moist and slightly sweet with a hint of the fruit. Hard to beat a YW crumb and they blister better too for some reason.
Happy baking Ross.