The lovely extended Easter weekend is at last upon us, yippee! My sister and I decided to celebrate Good Friday by embarking on a little healthy baking competition, and what better day to bake Hot Cross Buns.
We used a recipe from the Dairy Diary Cookbook, though they did not have the pastry cross included which surely is a must for a Hot Cross Bun. It was not until we started weighing the ingredients and realised that there was not quite enough strong white flour, so my sisters batch was made up of mostly wholemeal malted flour. So the bake off was not exactly on an even kilter.
Rise dough, rise! (mine is on the left)
As you can see from the photos the rise on the dough was not as great as I had anticipated, though I think my sisters wholemeal dough fared better.
With the buns now ready for rolling, and a second proving they were looking good. I had decided to to leave three of mine without the pastry cross, but instead to cut the cross into the bun.
|Mine are on the left my sisters on the right|
|fresh out of the oven|
I was very impressed how a little warm milk and sugar can transform these lovely buns into the glossy, sticky Hot Cross Buns we all know and love.
The judges descended upon on the house my other sister, brother in law and my five year old niece. So who was the winner? Well of course how could my niece choose between her two favourite aunts, and both my sister and brother in law were in agreement. It was really very difficult to tell the difference between those made from the white flour and those with the mixed flour. Either way there is one thing I have discovered shop bought Hot Cross Buns pah! from now on there will only be homemade Hot Cross Buns every Easter.
I'm posting these as my entry into Aprils Tea Time Treats, which if you have not guessed by know has a Easter theme. Hosted this month by Karen at Lavender and Lovage and Kate at What Kate Baked, with Kate taking the lead this month.