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Post by surfingspider on Feb 21, 2012 8:36:18 GMT
Well it is that time of year again when I start thinking about baking hot cross buns. I know it is meant to be a good Friday tradition, but I am not a Christian they just taste great. My wife loves them and it is her birthday this week so I usually do a batch for her. I have got a recipe which is fantastic and I love. www.bbc.co.uk/food/recipes/hotcrossbuns_397 I have made them a few times now and everybody has said they were fantastic. One thing about the recipe is it has a fairly standard one hour proof then shaping. I am a big fan of the overnight fermentation method used by Peter Reinhardt. I think it really improves bread. My question is this I know you use less yeast with this technic but how much less? Has anybody got any formulas for converting a standard recipe to overnight fermentation. Also with such an inriched sweetened dough is it even worth it? |
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Post by Calaf on Feb 21, 2012 9:08:25 GMT
Well it is that time of year again when I start thinking about baking hot cross buns. I know it is meant to be a good Friday tradition... As with most "Christian" traditions the origin is ancient. They were sweet offerings to the Pagan gods. The Church has on more than one occasion had them banned but eventually gave up and adopted them as Christian symbols. (Link was broken so I've fixed it.) |
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Post by surfingspider on Feb 24, 2012 12:51:36 GMT
I urge you to try these they are great! always a big hit. (copied stright off bbc website can't take any credit for the recipe  )
HOT CROSS BUNS  Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year. 625g/1.3lb strong white flour, plus extra for dusting 1 tsp salt 2 tsp ground mixed spice 45g/ 1.5 oz unsalted butter, cut into cubes, plus extra for greasing 85g/3oz sugar 1 lemon, zest only 1½ tsp fast-action yeast 1 free-range egg 275ml/10fl oz tepid milk 125g/4oz mixed dried fruit For the topping2 tbsp plain flour vegetable oil, for greasing 1 tbsp golden syrup, gently heated, for glazing Preparation method- For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.
- Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.
- Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
- Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.
- Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
- Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
- Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
- Preheat the oven to 240C/475F/Gas 8.
Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
- When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
- Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.
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matt
valid member
Posts: 74
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Post by matt on Mar 1, 2012 22:01:17 GMT
Well it is that time of year again when I start thinking about baking hot cross buns. I know it is meant to be a good Friday tradition, but I am not a Christian they just taste great. My wife loves them and it is her birthday this week so I usually do a batch for her. I have got a recipe which is fantastic and I love. www.bbc.co.uk/food/recipes/hotcrossbuns_397 I have made them a few times now and everybody has said they were fantastic. One thing about the recipe is it has a fairly standard one hour proof then shaping. I am a big fan of the overnight fermentation method used by Peter Reinhardt. I think it really improves bread. My question is this I know you use less yeast with this technic but how much less? Has anybody got any formulas for converting a standard recipe to overnight fermentation. Also with such an inriched sweetened dough is it even worth it? Spot on SS, this is the bread based snack of Kings! Do you mean the cold overnight method Peter R uses for Pain A L'Ancienne? Evidently that doesn't work with sugar enriched doughs. In general though to convert a recipe I'd pull the yeast amount back just a snatch - baker's percentage wise you go from 1% to 0.7% Or there's always sourdough  that's another thread |
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Post by Fat Bob on Mar 2, 2012 0:49:29 GMT
We make Hot X Buns 'cos you cannot buy them in Aquitaine.
My neighbour who is 86 just baked us a cake - phlippin massive musta weighed two kilos.
It was a fairly dry vanilla sponge with a crusty top with almonds and a little sugar, I asked if it was an old French recipe and she said no it's my mothers recipe - I forgot her parents escaped Poland after WWI.
Crumbs it was a lovely cake - like I need calories...
She has an indoor wood fueled oven.
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Post by surfingspider on Mar 2, 2012 15:04:24 GMT
yeah matt that was what I meant. interesting to know not to bother with sugar enriched dough. it is also good to know the bakers percentage to reduce it by. I have got a feeling when you are only adding 1 1/2 tsp it wouldn't make much difference anyway
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Post by surfingspider on Apr 7, 2012 22:23:59 GMT
 this fridays hot cross buns. I was really pleased with this years buns they tasted great. I decided to do a overnight sponge with half the flour all the milk and yeast. I also used orange zest instead of lemon and added some candied peel. honestly you have got to try these they are great. |
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Post by turkey on Apr 9, 2012 21:30:43 GMT
ok sold, love then anyway but fresh just seems too good to miss,
if you don't have a piping bag is there an easy cheat?
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Post by surfingspider on Apr 9, 2012 21:34:45 GMT
Yeah it is easy just use a sandwich bag with the corner cut off. Plus no washing up!
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Post by Breadandwine on Apr 10, 2012 20:00:11 GMT
if you don't have a piping bag is there an easy cheat? The easiest cheat is just to press the back of a knife into the buns in the form of a cross.  Hi guys, I've come a little late to this thread - really to encourage everyone who has made some buns this year not to wait until next year to make some more! Spicy fruit buns (the HCBs without the cross) are popular any time of year - and, if you keep your hand in by making them regularly, you'll be ready for making HCBs next Easter! Apart from which, the basic recipe is the basis for lots of other fruit breads from both here and abroad. I've got a post on my blog detailing the methods and techniques for making some of these - I'd love to hear of any I've missed out. I'm sure there must be loads. nobreadisanisland.blogspot.co.uk/2011/04/now-youve-made-hot-cross-buns.htmlHappy bread bun making! Cheers, Paul |
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