hot cross bun try out

The first hot cross buns I made was a looooong time ago, my husband as was then the boy friend gave me 1/2 fresh yeast and asked me to make hot cross buns, and I have made them every year since. But I have always had a problem with them rising. I did find out that yeast and spice do not get along. But how to get round that problem. I have asked many many bakers on many lists and nobody could give me the answer. Then a couple weeks ago I came across this recipe where it was the same ingredients but assembled a different way. Today I tried it. Though there was still a few problems the main thing I wanted was for them to rise and they did. They don't look like much here in the picture, but they rose. I can titivate them with a cross and bake them away from each other and add more spice. yippee................... qahtan

hot cross buns.

Hi, thanks for the recipe, it is basically the same as I have, and again I see in your method where I have been going wrong.
Only one rise,and I have always done two.. shows what a ninny I am,,,, qahtan

Hot cross buns, try out

Thanks every one for your help. most times I use "mixed spice" this time I used allspice, nutmeg and mace.....
Also I will try that with the butter. thanks.
Have to make bread some when today. qahtan

2 recipes for hot cross buns,

The red star yeast is a better recipe and one I have made for years, the other recipe is a new to me one and the recipe is the buns shown in picture.
But I found that I had a fair amount of flour and fruit over that I could not get into the dough.but what buns it did make were very nice.
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http://www.redstaryeast.com/r_hotcrossbuns.html

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Hot cross buns
Makes 9 buns
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins


For the Batter:
7g sachet easy-blend dried yeast
1 tsp light muscovado sugar
100g/4oz white bread flour
200ml/7fl oz hand-hot milk

For the Dough:
300g/10oz white bread flour
1 tsp salt
2 tsp mixed spice
1/2 tsp freshly grated nutmeg
grated rind of 1 orange
50g/2oz butter, cut into small pieces
50g/2oz light muscovado sugar
175g/6oz mixed dried fruit
1 egg, lightly beaten

Method

1. Make the batter: grease a baking sheet. In a large bowl mix
together the yeast, sugar and flour. Stir in the milk and mix to a
smooth batter. Cover the bowl with a clean tea towel and leave to
rise for 25-30 minutes until the surface is covered with large
bubbles.
2. Make the dough: sift together the flour, salt, spice Stir in the
orange rind, add the butter and rub into the flour, then stir in the
sugar and dried fruit.
3. Add the dry mix and the beaten egg to the batter, and mix to a
soft dough; a large salad serving fork is perfect for this. Tip the
dough on to a lightly floured surface; knead for five minutes until
smooth and no longer sticky. Knead in more flour if still sticky
after five minutes.
4. Divide the dough into nine equal pieces and shape each into a
ball. Put on the baking sheet, a little apart, in a three by three
formation. Oil the inside of a large polythene bag and put the buns
and baking sheet inside it, loosely tied. Leave to rise for 1 ½
hours until the buns have doubled in size and spring back when
prodded.
5. Preheat the oven to 220C/425F/Gas 7/fan oven 200C.

6 Bake the buns for 15-20 minutes until risen and golden brown.

I make Danish pastries but not croisants, if you want the Danish recipe give me a shout.... thank you for the compliment.. - qahtan