Hot Cross Buns
Posted 08 March 2005 - 03:20 PM
Chef/Owner Criollo Bakery
Posted 08 March 2005 - 06:31 PM
I liked Elizabeth David's sweet spice mix, but no longer have her Bread and Yeast Cookery book.
Posted 08 March 2005 - 08:02 PM
Posted 08 March 2005 - 11:21 PM
Posted 09 March 2005 - 03:59 AM
200g strong white flour
Yeast ( I use Tbs sourdough starter, but can use packet)
Ferment until bubbly (4 hours at 85F for sourdough)
870g strong white flour
Pinch vitamin C
25g skimmed milk powder
100g caster sugar
15 g salt
40g mixed sweet spice
70g chopped dried apricots
80g chopped candied peel
Mix dough; bulk feremtn (4 hours 85F for sourdough), turning at intervals; divide, scale, shape; prove (1 hour) or retard overnight in fridge;
4 Tbs white flour
1 Tbs caster sugar
1 Tbs water
Mix to piping consistency
Mak a cross on the top of each but with a skewer or chopstick or the back of a knife; brush with egg glaze (egg yolk, milk); pipe a cross
Bake 30-40 mins; glaze with syrup (100g sugar 50g water) while hot
Posted 12 March 2005 - 12:42 AM
The changes sound good Jack. Tasted a very good sourdough fruit bun last Easter in Melbourne at Baker Chirico (Fitzroy Street). It's something that bakers in the UK should try and do.
Bakers in England used to stamp the buns with a metal or wooden cross, so that the buns were almost segmented like a four-leaf clover. The piping was introduced much later. You could press a butter knife into the dough twice just before baking to get the same effect.
Edited by danlepard, 12 March 2005 - 12:46 AM.
Posted 15 April 2006 - 08:38 PM
Mmmm... a crusty sugar cross. I hope someone's got an idea for you. I tried this recipe on epicurious.com and was pleased with the flavour although I'm not sure it's the texture you want. It has a glaze of egg and sugar that gives the buns a crisp outside that is nice. I didn't do pastry crosses though. That just seems yucky to me. I like icing crosses but they usually get a bit gooey so I'd totally be interested in a recipe for crusty ones.
I was also pleased with the epicurious recipe. I made them today for breakfast but used the Dan Lepard recipe for the piping paste (see jackal10's post above). I was really pleased with the results. I didn't use zest as per the epicurious recipe but substituted candied organic grapefruit and orange zest. The leftover sugar/water mixture used for candying the zest also became the glaze for the hot cross buns as they came out of the oven.
The Art of Simple Food by Alice Waters
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The 100-Mile Diet by Alisa Smith & J. B. MacKinnon