Mumsnet Discussions - Logon and bake hot cross buns with Dan Lepard, Mon 29 March, 10.30am to 12.30pm

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Logon and bake hot cross buns with Dan Lepard, Mon 29 March, 10.30am to 12.30pm

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GeraldineMumsnet (MNHQ) Thu 25-Mar-10 12:43:45

We're very glad that baker and food writer Dan Lepard is back for another Mumsnet webchat and bakealong on Monday 29 March from 10.30am to 12.30pm.

This time, as it's nearly Easter, Dan will be making hot cross buns. You can see his recipe for easy hot cross buns, plus lovely picture of a batch he made earlier here.

While Dan's (and your) buns are in the oven <snurk>, he will answer questions and swap tips about baking, 1001 ways with yeast, and the like.

Please share a picture of the finished result on your profile, so we can all gawp in admiration.

If you don't have time to bake but still want to quiz Dan, please join us anyway.

And, of course, if you can't make it on Monday but have a question you'd like to ask Dan, please post it here.

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CMOTdibbler Fri 26-Mar-10 15:47:12

Please Dan, you are so good at GF baking, could we have a GF hot cross bun recipe ? My attempts in the past have been foul

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MmeLindt Fri 26-Mar-10 16:15:05

Oh, goody. Last webchat was good. I hope I can get all the ingredients here.

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whoopstheregoesmymerkin Fri 26-Mar-10 16:59:37

I thought baking with Def Lepard! What a novelty! Then I put my bifocals on...

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midnightexpress Fri 26-Mar-10 17:01:56

Oh yeay. He was so great last time AND tesco failed to deliver my HCBs AND the DCs want to make some.

<wonders if I can juggle work to be around>

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SingingBear Fri 26-Mar-10 19:38:07

I have a question but can't make it on Monday.

Often I see nice baking recipes that specify fresh yeast and don't give an alternative of dried yeast in sachets. Can fresh yeast always be replaced by the sachets, and if so, what would the proportions be?

Thank you!

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chegirlWILLbeserene Fri 26-Mar-10 20:12:42

whoops me too, I got all excited and then a little confused.

I dont even wear glasses.

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philosophymum Sat 27-Mar-10 07:27:03

Dan Lepard's recipes are great. I don't know that I've made his hot cross bun recipe, but all the ones I have made have turned out fantastically.

I can't do Monday but I have a question too. I've been trying to make sourdough bread lately, and the same thing keeps happening: it doesn't rise very enthusiastically in the tin during its second rise, despite being in the airing cupboard for ~6 hours, but then when I bake it the top rises a lot and starts to split off the bottom. Do you have any idea what might be going wrong?

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thislittlesisterlola Sat 27-Mar-10 08:42:01

I have a question- how do you make GF cakes less dry is it to do with which flour you use? I'm currently using rice flour but I'm not sure if thats right.

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MayOnnaise Sat 27-Mar-10 14:52:23

I posted my own recipe for GF Hot X loaf, I would have to see what Dan thinks of it though!!

Good for slicing freezing and toasting individual slices!

http://www.bbc.co.uk/dna/mbfood/F2670471?thread=5236423&show=100

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MayOnnaise Sat 27-Mar-10 18:58:45

CMOT dibbler, GF Hot cross loaf : have now figured how to add my recipe to mumsnet:

http://www.mumsnet.com/Recipes?call=RecipePage&pid=4134

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CMOTdibbler Sat 27-Mar-10 20:23:20

Cheers mayonaise - will give that a go.

Thislittlesisterlola - rice flour always works out dry. Try a gf flour blend like Doves Farm - mine aren't dry at all with that, even a plain sponge mix

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PortBlacksandDweller Sun 28-Mar-10 17:22:15

Pour Some Sugar on Them... grin

....<gets coat>

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bluejeans Sun 28-Mar-10 17:35:48

PMSL at baking with Def Leppard

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silentcatastrophe Sun 28-Mar-10 19:59:24

The last time I made Hot Cross Buns, I was in the kitchen _ALL DAY LONG_! Anything quicker and easier? I didn't think my buns tasted any better than ones from the supermarket. hmm

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matumble Sun 28-Mar-10 23:00:39

not a question for Dan but I wondered if MNHQ realised (I am guessing not) that the blurb for this on the front page says 'Join us on Mon 29 Mar from 10.30pm to 12.30pm' I was a little confused about baking at that time of night!

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MmeLindt Mon 29-Mar-10 06:38:27

Just a quick question. Had another look at the recipe and noticed that it requires two rising pauses - one of 45 mins and one of 90 mins. Is it better if we start baking earlier?

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MadamDeathstare Mon 29-Mar-10 07:27:47

I too read it as Def Lepard. Can we request that for next month?

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DanLepard Mon 29-Mar-10 07:40:53

Hi everyone, just setting off to head to mumsnet. MmeLindt, yes, do start baking earlier if you want to bake with me. I'll be bringing one batch of dough with to shape, and mixing another batch of dough as soon as I arrive. I find that you can leave the dough happily for a few hours after mixing and it makes good - maybe even better - buns.

SilentC, these buns should take about 3 - 4 hours - 1/2 a day - but to keep the time short use my trick of sitting the tray over a mixing bowl half-filled with boiling water. The added warmth gives an oomph to the rising and helps to keep the rising time short. Like you, I've had problems when they're taken an age to rise and found that, once shaped, that the dough gets cold easily and slows down.

thislittlesisterlola, I agree with CMOTdibbler, though I think it's the tapicoa starch they use that makes cakes so soft. So a combination of 3/4 rice flour. 1/4 tapioca starch plus extra liquid (the tapioca S absobs many times its weight in moisture)is a good substitute.

Dan

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DanLepard Mon 29-Mar-10 07:49:21

P.S. If you use currants instead of raisins, don't use as many as they spread out during mixing/baking, and if there are too many they tear the dough as it rises.
D

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gillthepainter Mon 29-Mar-10 07:55:49

I'll start an hour earlier then.

Hi Dan. The crosses, are they just flour and water, please?

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DanLepard Mon 29-Mar-10 08:30:35

Hi Gill, yes, just flour and water but I've found that if you mix it into a soft paste about an hour before you need it then it pipes easier.
Dan

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CMOTdibbler Mon 29-Mar-10 09:03:34

I do think that too much tapioca flour can make cakes a bit chewy - it has a quite odd texture if you make things just with tapioca, but this can result in amazing brazilian cheese breads which are naturally gf and yummy.

Off to find gf hcb ingredients...

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bebejones Mon 29-Mar-10 09:07:53

Have just started & crossing fingers as I have never made hot cross buns before!

Dan - Can they be frozen & how long for if they can?

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MmeLindt Mon 29-Mar-10 09:16:54

Ok, have started baking. Am using a mix of white and wholemeal flour.

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Logon and bake hot cross buns with Dan Lepard, Mon 29 March, 10.30am to 12.30pm

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