Hot Cross Buns from The Essential New York Times Cook Book
My new years resolution is to try and and make all of the recipes from The Essential New York Times cook book authored by Amanda Hessler. I decided to start in the bread section and I made the Hot Cross Buns. I will not put the recipe here as that would be plagiarism.
I will however tell of the modifications that I made to the recipe:
- I used salted butter
- I used brown sugar and only 1/4 of a cup
- In the third step I added a tablespoon of the sugar to the sponge
- I used 1/4 a teaspoon of all spice as an extra ingredient.
- As it wasn't Easter I did not score the top of the buns
- I like bigger buns and only made 9! not 24 as stated in the recipe
- At the end of the first rise of the whole dough i made the buns and then placed them in the fridge, to cook in the morning. In the morning I took them out for one hour. I then cooked them for 25 minutes in a 200 degree oven
- I brushed the tops with milk before placing in the oven
I was very happy with this recipe as I love working with yeast. The buns lasted until the next morning when we polished them off for breakfast! on the second day I toasted them as they were a little stale. I would make these again... perhaps for Easter!
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