April 15, 2014 - 11:05pm
Pre-Easter Hot Cross Bun
This really should have been waited till Easter monday, Since I have been craving for it for soooo long, so who cares.
I have used the formula posted by Rossnroller . The only Changes Ive made to his formula is reduced the sugar to 30g instead of 40g and used a 50% wholewheat starter which push the wholegrain to 22%.
Ive also added a 30min Autolyse and added salt right before the second knead.
This roll is fantastic, lots of peels and raisin that keep falling out of the dough, with the nice blend of spices. This is a absolute keeper for hot cross buns.
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Comments
And you even went a step further and made the cross paste. I'm lazy and just make a flat icing to pipe a cross on the top. But Americans don't know the traditional style and love sugar so they have no complaints. I like the added whole grain. I can smell and taste em from here.
Josh
Thanks Josh,
If you like the spices of hot cross bun, this one is a keeper!! Im thinking to make them again this weekend.
Happy Easter
Cecilia
THese look lovely. I have been baking them too - rossnroller formula tweaked with formula in BREAD and my adjustments with 100% whole grain. Loved using the traditional crossing dough too but mine was so thick I had to roll it out rather than piping it.
I found it interesting to learn that the crossing dough represents the four seasons.
Thanks for the photo and post.
Janet
Thanks Janet,
Actually I was choosing between this sourdough version and bread, but I opted for sourdough, I really cant live without my little babe. I thinking to combine the two of them, have a SD with preferment. Its gonna be interesting.
I wouldnt know it represent 4 seasons if you didnt tell me. Now it makes sense to me why we have hot cross bun for easter.
Thanks Janet,
Cecilia
Won't bake these until Good Friday but have them bookmarked. I like the separate dough for the cross too and usually add some white flour to the cross to make it stand out from the darker base. These have to be tasty and the mini size is portion control at its best:-) Well done and
Happy baking
DAB
please be warned making it small doesnt mean we wont go for the second or third, they are truly lethal.
Cecilia
perfect dollar sized French toast - just cut them in 3rds:-) Portion control runs in the family, My Grandmother Ester used to cut her deserts in half and then ate both halves every time... to make sure the other half didn't go to waste she said:-)
Your hot cross buns look great. Did you use soymilk like rossnroller did in his buns?
Hi Emkay,
I have used Yeast Water instead of Soy Milk, as it will give the sourdough some fruity taste and reduce its sourness.
Have fun with Easter Baking.
Cecilia
Can sense that gorgeous yeasty spicy aroma from your crumb shot!
I did a test-bake of hot uncrossed buns yesterday in preparation for the real deal on Good Friday. Walked around sniffing my hands all day!
With the crosses, I dip a fingertip in water and stroke the paste strips flat on an oiled benchtop before laying them on the buns. Stops them being too thick and makes them a bit neater.
Cheers!
Ross
Thanks for your tips Ross, I was stretching the paste n lying it on top, thats why they are a bit weird with uneven thickness. I really love your formula!! Its a definite keeper.
And thanks for your kind acknowledgement.
To be honest, the crosses are the only element of the process I find a bit of a pain. Piping them on is doubtless much easier, but I can't justify it with such a small bake. And I have to admit, I do prefer the appearance of lovingly hand-fashioned crosses.
Happy Easter break to you and all at TFL.
Cheers
Ross