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One a penny, two a penny...

...hot cross buns! :-)

I made these today! :-D

I must admit they are rather 'rustic' and not as well-formed as the ones made by undergroundsea! ^_^ I used this recipe but also consulted Delia. A lot of the user comments on the first recipe said 'use more spice', so I did. But I think I'd increase it still again another time. Other tweaks: I used 50/50 currants and sultanas instead of just currants. Also, I wanted to put candied peel in as per Delia, but I couldn't find any during my limited shopping time on Wednesday. So... I improvised. I added 2 tablespoons of marmalade, dissolved in the hot milk. Instantly I realised that might be dumb, as it began to curdle the milk! (Today is a 'stupid Emy' day, methinks!) But it doesn't seem to have spoiled the recipe. Unfortunately, you can't really taste it - I think if it had any effect, it was only to slightly sweeten the dough.

The dough is a rich one, with butter, milk and egg in it. Mine turned out really claggy and moist. I was concerned that it was too wet, even though (on good authority!) I usually put more liquid in bread recipes than they tell you to. But I floured my hands and kneaded away and it did eventually become a cohesive lump of dough. The only snag was that the fruit kept pyoinging out and running away! I picked up 8 little escapees off the kitchen floor! (...Don't worry, I 'gave them to the fairies' - i.e. binned 'em!)

I don't own a piping set (yet! I just want to find a decent one before I splash out) so when applying the flour-paste crosses, I tried the old cut-the-corner-off-a-polythene-bag trick. The results were... abstract. XD I did the last few just by spooning it on, with no discernible difference! Next time I might make more of a dough than a paste and roll out little strings of it to drape on to the buns.

For the glaze I used vanilla sugar. I think that little tweak was a good one; the vanilla isn't overpowering but adds a certain something! :-)

The verdict: very delicious! The dough is soft, light and sweet - far less dense and pappy than the 'bought' kind. And despite the extra-wet dough and untidy decoration, not a bad result given that I'm having a 'stupid Emy' day. ^_^ I would make them again (with proper candied peel and a little more spice).

I hope you are all having a happy Easter, or Eostre, or Spring, or however you like to call it! :-)


( 7 confidences — Confide in me... )
Apr. 6th, 2012 10:05 pm (UTC)
I wasn't going to have another with breakfast today but seeing your shiny dozen, now I feel I must! :)

I think I made my paste for the crosses too much like a dough. Seeing yours now and the link, I will make it much more liquidy next time.

There was a baker on the radio who said he uses strong flour, instead of ordinary plain. And that when all is ready and done, he adds spices again to his glaze for that extra hit. I also saw a recipe that used golden syrup instead of water and sugar, but I quite liked the water and sugar glaze.
Apr. 10th, 2012 03:41 pm (UTC)
Re: Mmm!
Ooh, a spiced glaze sounds good! Syrup would be a bit too sweet I think...

Apr. 12th, 2012 08:08 am (UTC)
Re: Mmm!
I agree! And perhaps far too sticky. I am all out now and I miss them already!
Apr. 7th, 2012 04:24 pm (UTC)
Lolmom makes a version - the canonical one, for us - which has candied ginger added to the dough, as well as raisins, prunes, and currants. I wouldn't say ours is rich, but it's quite satisfying :D Also, she flavors the glaze with lemon juice, so there's a little tartness along with the sweet dough. I do think candied peel is a nice touch, though :)
Apr. 10th, 2012 03:43 pm (UTC)
Wow, that sounds really good - might have to try some of those additions next time. The lemon glaze is a lovely idea! :-)
Apr. 12th, 2012 02:59 am (UTC)
We're spoilt little toads - lolmom has made hot cross buns every year since I was a wee troublemaker. :D In the States, the things marketed as "hot cross buns" are in fact cardboard with a few pathetic raisin shreds and a cross made of buttercream icing, which is profoundly wrong. I'm irreligious, but I'd like to see the buns continue :D
Apr. 9th, 2012 04:15 am (UTC)

Those look yummy. My first wife made them occasionally, using her sweet-roll recipe and adding the raisins and the frosting. They looked quite different when sliced open. I don't have her recipe though, and even after three years I think it would hurt her feelings to ask for it. Maybe some year in the future.

I suppose it's not urgent anyway, since the cinnamon roll dough recipe I used would probably also work as a starting point, and my second wife isn't as fond of sweets anyway.

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