We rely on advertising to keep the lights on.

Please consider adding us to your whitelist.



Advanced search

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?

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now