Post by Jane Vernon Post by Mike Post by Serena Blanchflower Post by Nick Odell
Title says it all really.
That'll larn me to take a recipe from a 1920s cookbook and put it in
the breadmaker, won't it?
Does this mean you're now a Hot Cross Nick?
The added spices fight the yeast and as such kill the rise to a lesser or
I, by contrast, this morning baked the biggest, lightest hot cross buns
I've ever made. They had plenty of spice. I also used quick yeast and
vitamin C and covered them with oiled clingfilm for the second rise,
which I've never done before, and prevented a crust forming before had a
chance to rise.
Mine were pretty good, possibly slightly under spiced and could have
been a shade sweeter (I used the last of the mixed spice and guessed the
dark brown sugar (as I did the sultanas and mixed peel)). I did the
first rise overnight, then 40 mins in a 40C oven for the second rise.
Frozen fresh yeast which is coming to the end of its life (we get a
chunk from Tenko's (anti-), break it into mix-sized pieces and freeze)
so the first rise was not impressive but the second one went well.
No quartering, so they were Hot Not-Even-Mildly-Irritated Buns.