Here is the result of my test run making Traditional English Hot Cross Buns. Recipe that I followed was from a recipe located in Miscellaneous Dough Section of Jeffrey Hamelman’s book , Bread’ A Baker’s Book of Techniques and Recipes. I scaled down the commercial recipe from 10.879 kg to 2.804 kg. Very happy with how delicious these buns taste. Only difficulty I had was trying to pipe the Crossing Paste as it was very thick. This crossing paste even though it is sacrificial part tastes very nice, I think that is because of butter, vanilla and fresh grated lemon peel. I will be making this recipe again for Easter as this recipe is very delicious.
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These look awesome Bob. I’m going to have another go at my whole wheat HXB again but use a variation of Hamelman’s flour paste instead of the lemon icing I used the first time. I had to wait until they cooled to eat them otherwise the lemon icing would melt, but then they were cold cross buns LOL.
Benny
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Thank you Benny.
Those look very tastey, Bob. Thanks for the recommendation.
Richard
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