Hot Cross Buns that weren’t meant to be… but it did.

Hot Cross Buns that weren’t meant to be… but it did.

Sometimes things just don’t go according to plan, like last weekend for instance. I was craving for some hot cross buns last Sunday and decided to make them because homemade baked goods will always taste better than store bought.

I opened the door fridge, no milk; great. I picked up the car key and drove to local servo to get some milk; drove home. I poured milk into a jar  Checked the pantry, no yeast!

ARGGGHH!!!!!

I simply wasn’t in the mood to get up and go out again just to get the bloody damn yeast from the supermarket so screw the whole idea of baking! The Pom took pity of me so he went to supermarket while taking the dog for a walk and picked up a box of yeast for me. But my baking mojo has already gone, so baking can wait!

Then came Monday morning, I kept seeing beautiful hot cross buns baked by friends and fellow food bloggers popping up everywhere on Instagram and Facebook; I was somewhat jealous that I got none! No, I was extremely jealous!

Cannot, I must bake my own hot cross buns!

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Now I got milk and I got yeast, let’s bake. Measured my milk, frothed the yeast in milk, simple. Then sift flour. Flour… okay… where’s the flour? NO FLOUR! I tipped the last bit of flour in the container out, and the scale read 200 grams, but the recipe needs 600 grams! Wait, I got wholemeal flour, it will do and thank god I had just enough wholemeal flour for the recipe. So all good, don’t panic.

The dough was kneaded and rested for an hour, so it was time to shape the dough into individual buns and ready for the oven. I put all small doughs on baking tray, snuggly next to each other. Time to pipe the cross on the buns with flour paste. Wait, didn’t I used up all the flour earlier? Rookie mistake! This time I couldn’t even get out of the house to get more flour, because the car has been sent to garage for service!

Oh well, there wasn’t much I can do and I just had to bake them without the crosses. They will be buns and hot, just not crossed.

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If that’s not enough drama, I do not have apricot jam at home. I mean seriously, how many people store apricot jam at home anyway?  I thought what the heck, I’ll just glaze the buns with strawberry jam that I have in the fridge instead, not that you can tell the difference in colour anyway and it will still taste sweet, no one would care what I spread on the buns!

It was totally a last minute decision, no flour paste to make crosses, no worries; I have butter and icing sugar, I can make buttercream frosting! I totally stole the idea from the cinnamon scroll with icing on top; so I just whipped up some buttercream frosting and piped it onto the buns, it worked like a treat, and definitely taste better than the flour paste too!

You see, when things go wrong, don’t give up and give it a good go because sometimes things will work itself out when we least expected.

Happy Easter everyone!

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Note – For the traditional hot cross buns, try this recipe!

Wholemeal Hot Cross Buns with buttercream frosting

makes 16 buns

300ml lukewarm milk, body temperature
60g caster sugar
7g instant dried yeast
200g plain flour
400g wholemeal flour
2 tablespoons fibre mix (optional)
1 tsp salt
1½ teaspoons ground cinnamon
1 teaspoon all spice
½ teaspoon ground nutmeg
60g cold butter, cut into cubes
1½ cups of raisins / sultanas
2 eggs

1 tablespoon apricot or strawberry jam
100g softened butter
1 cup icing sugar
1 tablespoon milk
1 teaspoon vanilla paste

*note – it is totally optional to add fibre mix to the dough, but it goes give the buns the nice dark brown colour and also a deep rich caramel malty flavour.

Method

1. In a bowl, whisk together the sugar, milk and yeast together until sugar has dissolved. Cover and set aside for 10 minutes or until it becomes frothy.

2. Mix the flour, fibre mix, salt and ground spices in a large bowl. With your fingers, rub the butter into the flour until mixed and crumbly. Using a butter knife, stir in the raisins/sultanas, egg and frothy yeast mixture until combined.

3. On a lightly floured surface, knead the bread dough for about 5 minutes until smooth and elastic. Place the dough back in the same bowl and cover in plastic wrap and leave in a warm place to rest for an hour or until the dough has doubled in size.

4. When ready, punch down the dough, give it a quick knead and shape into a long log, then divide into 16 equal portions.

5. Place the buns on a baking tray lined with baking paper, cover with a damp cloth and leave in warm place to rise for 15 minutes. Preheat the oven to 200°C.

6. Bake buns at 200°C for 10 minutes. Reduce heat to 180°C bake for a further 15 minutes. Buns are ready when it sounds hollow when you tap the tops. Transfer buns to wire rack, brush the top of buns lightly with jam then leave them to cool down completely.

7. To make buttercream frosting, whip butter in a food mixer on medium speed until light and pale. Turn speed down, then add icing sugar one tablespoon at a time until all sugar is used. Add milk and vanilla paste and mix well.

8. Fill a piping bag with a small tip with buttercream, pipe crosses on top of buns.

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