Friday, 26 March 2010

Hot Cross Buns!

Look at them, all shiny and sticky and inviting. Makes one want to sing, between mouthfuls of the soft, scented dough. I try to sing the Hot Cross Buns song but it inevitably turns into Three Blind Mice. Hot Cross Buns... see how they run!
Well, mine didn't run but they sure disappeared in a hurry. So soft and tender the first day you can just shove them in your mouth as-is. The second day they are perfect for toasting. The third day.. there is no third day. We ate all of them in two days. The two of us.

This is the first bread we are baking from Jeffrey Hamelman's Bread. The Mellow Bakers is a new bread baking group, baking through this book and other recipes at a gentle pace. Membership is open, if you are interested.

Now, back to the buns. They are fairly easy to make, and have baked-on crosses in the traditional manner - representing the seasons. Since the cross has come to represent Christianity, hot cross buns have become related to Easter.
Hamelman's recipe seems to have an overly generous amount of cross-dough and glaze, but Susan of Wild Yeast has played with his recipe a bit and has it posted here.
Whether to celebrate Easter or the change of seasons, these make for a fun and delicious bread.


This bread has been Yeastspotted!