Recipe review - Hot cross buns EDC - with photos :)

[cathy79]

Yesterday I made both traditional and chocolate (thanks Maddy) hot cross buns.  Delicious.  I have the best success with all bread recipes by activating the yeast first with the warm liquid and then proceeding.

DD helped roll the buns so we had some interesting shapes, including some hot cross snakes. 

[judydawn]

Now there's a picture I'd like to see 

[KL_inTheMiX]

I made another batch of cranberry buns and chocolate buns today.
Have cooked of half of each and put the other half of the dough in the fridge for the morning.
Although having just read through this string I'm thinking of leaving them out overnight (it will be about 10' though) rather than having to wait for them to come to room temp.'
I'll let y'all know the results tomorrow.
Thanks to CEEJAY for the upload too.... andYEP I'm pretty proud of my buns!!! 

[KL_inTheMiX]

Happy Easter Everyone.

Had the chocky Xbuns for breakfast YUM YUM YUM.
Forgot to mention that I used TMX milo for the choc flavour and just left out the 45g sugar.
Used 150g h/m milo and ended up using 5 tspns dry yeast and about 50g extra flour as it was the end of the flour.
A mix of Green & Blacks Organic dark choc and boring Nestle dark choc buds (using up the old ingredients).

Haven't tried the dough from the fridge yet though......

 

[Thermomixer]

They look so soft - think they would have beaten most of the buns in the pre-Easter taste-offs.  Good work

[cookie1]

I made my HCBs yesterday and we werre very pleased with them.  I used Chookie's recipe from her blog. Thanks Chookie -very nice.

[Ceejay]

Awesome cookie!

[judydawn]

You are so clever Cookie, you can cook and post photos 
I never got to offer anyone my buns I had in the freezer as they were all too full.  All the more for me 

[cookie1]

Thank you. 

[cathy79]

Forgot to mention that I used TMX milo for the choc flavour and just left out the 45g sugar.
Used 150g h/m milo and ended up using 5 tspns dry yeast and about 50g extra flour as it was the end of the flour.

Excellent idea KL - way to get the extra goodies into the kids.  I guess you could add it to anything that's chocolate flavoured instead of using cocoa - I just have to remember what can or can't go to school.

[Thermomixer]

Great to see the pics coming thick and fast cookie1 

Great idea too KL to make them "healthy"

[cathy79]

There's some good tweaks for Tenina in here - increase in yeast, and sugar in the cross mixture are the main two I think.  The others seemed to be personal preferences.

[achookwoman]

Cookie,  glad you have had success,   And don't they look great.

[meganjane]

I can't believe after re-reading this thread that I missed the bit about the extra yeast! I only used 2 tsp as that's what I normally use for 500g flour. No wonder those buggers wouldn't rise....

[twistiebrinkley]

Hi everyone, with Easter approaching, I thought I would try my hand at the EDC HCBs...they didn't work out so well. They are a bit heavy.  I wish I'd read all your comments first.

I didn't add the peel and I added 20g of dry yeast.  The mix rose well in the proving stage but once I had cut, rolled and placed back on the tray again for more rising, they didn't.  Any suggestions?  Do you roll the mix after the initial proving? or just cut and shape it?

I agree with the others on making less mix for the crosses and the sandwich bag is a great tip, don't forget to cut small first, as you can always make the hole bigger.

Looking forward to your tips.