This might not be a conventional travel article but making these hot cross buns was certainly a journey. My only previous attempt, a number of years ago, had produced something fit for use in armed warfare. So for me this was a huge step - which can only be classified as travel.
These are not the New Zealand buns I raved about in my previous blog, but they come pretty close.
After a couple of attempts using quick yeast (mistake) I resorted to a Delia Smith recipehttp://www.deliaonline.com/recipes/cuisine/european/english/hot-cross-buns.html for my hot cross buns. And lo and behold, the recipe was up to its usual Delia high standards. Everything was clear, the measurements were spot on and the result was 12 light, fluffy buns with succulent currants, a crunchy cross, a sticky glaze on top and a beautifully subtle spicey smell and taste.
Some top tips include:
Don't cut corners – use proper dried yeast not quick yeast;
Make sure the milk and water that you use is hand hot, not too hot or too cold;
Make sure the melted butter has cooled to warm - too hot and it will affect the yeast;
Lose yourself in the kneading - once you get into it, it is relaxing and leads to perfect buns.
The photos below show some of the processes involved:
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| Make sure the yeast reacts with the tepid water to create a 'beer-like' froth |
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| Knead the dough until it is smooth and pliable |
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| Once the dough has risen, separate into 12 small rolls, and cut a deep cross in the top. Leave them to rise for another 25 minutes. |
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| Enjoy! |
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