- Publish Date
- Friday, 7 April 2017, 1:09PM
- By Allyson Gofton
So many store-bought Hot Cross Buns are simply like spiced buns of cotton wool, with no real flavour or texture. This year, get out the bread machine, electric mixer or the elbow grease and make these. Some tips for great tasting buns:
- Always add salt to the dough for both flavour and texture.
- Once the dough is made and set to rest, do not rush it. The longer it takes to proof the dough, the better the flavour will be.
- When moulding the dough into buns make sure that the top of the bun is smooth and any join is underneath.
- Allow the moulded buns to rise until they are fluffy and soft before baking.
- With this number of buns cooking at once, use a fan bake option as it will help in ensuring the buns cook evenly.
- Should the buns be a little crispy when you take them out of the oven, transfer the buns to a cake rack and cover with a clean tea-towel so that they steam a little.
- Yesterday’s hot cross buns can be warmed in a microwave where it only takes a few seconds on high, or split and toasted.
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