Hot Cross Buns - how do you get yours soft?

[maggiethecat]

Second attempt and again they came out hard. Annoying bcos they taste very good. I noticed that the dough did not double in size when proving (only got a bit bigger) and I wonder if that is part of the problem?

I don't know, but I've had the same problem. Mine are too bread-bun like, too crusty - I can't get the squishiness of the shop-bought ones.

ooh, i like the chewiness of my homemade ones. sort of like a hot cross beigel.

Hassled, are you covering yours with clingfilm or damp tea towel when proving? Also, do you brush with a sugar glaze straight after taking them out?

CBS - hot cross beigel perfectly describes mine! TBH, I don't mind a certain chewiness but I think mine are just a bit too heavy.

I have not made any Hot Cross Buns yet, although I am going to try them this year. I have some Apple Flour from Wessex Mill which should do the trick nicely, with a bit of cinnamon added. When I make ordinary bread though, I find that the crust goes soft after a couple of days if kept in a loosely wrapped poly bag. That might be the answer.....keep them for 2 or 3 days before eating.

I wonder if you have to use the yeast method? If anyone has done it sans yeast I'd love to know!

From the webchat last year:

"to avoid the buns drying out, and getting a slightly hard crust, do cover them with a clean tea towel while they are rising."
and
"place a tray of boiling water on the lowest shelf of the oven before baking (make sure there's a good space between the tray of water and the tray of buns)."

Will give Dan's recipe a go before Easter - am determined to get decent textured buns!

Are you using milk or water with the dough - I use milk to make them soft

They are "hard", possibly because you are comparing your lovely product to what one buys in the supermarket? Who knows what "flour improvers" they use. It's a question of accepting what the real texture and taste of food is. Enjoy your buns.

These are the yummiest ones I have made

No Driftwood, my teeth tell me that there's too much resistance in these buns. I don't want them to be like the store bought ones bcos the chewy texture is preferred but softer would be nicer I think.

Lightly sprinkle with flour before baking, this makes for a soft loaf.

I get mine soft by buying them from Tesco.

Maybe not exactly the sort of advice you needed?

if it isn't doubling in size then leave it longer. maybe it isn't warm enough? or maybe your yeast isn't fresh enough?

if they have too much of a "crust" you can counter that by putting a pan of water in the oven while they cook, and once they've cooled keeping them in a bag rather than out in the open

I prove mine in oven since it has a proving function. Mine don't have a crust as the proving function requires water on the oven floor. Will leave for longer. In fact will not follow strict time guidelines and just leave until I think they are risen enough.

Next batch will be done soon - will report back!

Did another batch today and am just polishing off my second bun for the night - they were much softer although not light and fluffy like the commercial ones but these are sooo much nicer!

Thanks for all the advice and special thanks to Senua for Dan's recipe - I think proving buns over hot water bowl was key - the dough was blown up like a balloon.

The thing I'll work on next time with dds is piping the crosses - my flour paste has a mind of its own and ends up in every shape except a cross