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Help! Baking emergency!

(8 Posts)
SnuffleGruntSnorter Sat 26-Mar-16 22:34:17

I'm making hot cross buns for tomorrow and adding the yeast put my mind into a bready place. I have just realised the egg on the side should be in the proving dough! It's almost time to add the fruit, should I just leave the egg out or should I mix it in when I add the fruit? Which is likely to be the least disasterous?

Pico2 Sat 26-Mar-16 22:36:49

Leave it out. You'll never get it to mix in.

GlowWine Sat 26-Mar-16 22:39:02

I'd say lave the egg out, it will just be a bit firmer as you're missing 50ml of liquid. Working it in at this stage could be tricky.
I also made hot cross buns today smile

SnuffleGruntSnorter Sat 26-Mar-16 22:40:11

Will my buns fall apart?

SnuffleGruntSnorter Sat 26-Mar-16 22:42:35

And thank you both for replying tbusmile I was feeling so excited about freshly baked buns tomorrow - we don't really 'do' Easter and now we suddenly have friends coming over so I wanted to make it a little bit special for them even if I can't give them eggs

SnuffleGruntSnorter Sat 26-Mar-16 22:42:59

Maybe I could give them the raw egg that should be in the bun tbugrin

LifeIsGoodish Sun 27-Mar-16 08:59:11

They won't fall apart. Most breads are made without egg. They may taste a little less 'cake-ish' and a little more 'bread-ish'. I would knock class them back and give them another proving in a warm place, if you have the time. Longer proving develops the flavour, IMO.

LifeIsGoodish Sun 27-Mar-16 09:00:27

No idea where that "class" came from confused

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