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Hot cross buns - thinking of improvement for next year

(1 Post)
maggiethecat Mon 28-Mar-16 21:55:04

they looked good and tasted good but texture could be better. I used a mix of 50/50 plain/strong flour but think real issue was the proving. Did a couple of proves for a total of about 3 hours (partly in oven at 30 C) and then shaped the buns and let them rise for about 2 hours ( all while doing other stuff during the day). Baked them at 180c fan for about 25 min which was prob too long.
In the end the buns were a bit dry and the tops hard which was a shame since they taste so good.
Things I'm thinking of for next time
- use all strong flour
-prove once, for a denser texture
-put a dish of water on the oven floor
- bake for 170c fan for 20 mins

what are your tips for good textured (and not dry) buns?

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