Working with butter enriched dough
With Easter coming up I've been trying to make hot cross buns, I've had a few goes and everytime I encounter the same problem, the dough takes sooo long to rise.
I've tried a few different recipes all of which have said your dough should be doubling in size in about an hour, I've been waiting 3-4 hours just for one proof and even then it's not doubled in size.
I am using fairly new yeast so I wouldn't have thought that would be my issue, does anyone have any idea why it might be taking so long and what I can do to move things along?
Thanks in advance for your help.