Too late for good hot cross buns this year but maybe next?
- grayelf Apr 7, 2012 05:19 PM
So I spent $10 plus tax for four nearly inedible HCB from Bel Cafe this a.m. based on a VanMag recco (I hope they were right about Thierry's chocs or I'm in for disappointment tomorrow as well!). They were cakey and dense but somehow still dry, tasteless and generally sad.
Can anyone suggest a better option for 2013? I prefer more of an actual bun texture, maybe a little buttery, lots of spice and LIGHTER!
I use my grandmother's hot cross bun recipe, which is yeasted and has mashed potato for softness, plus butter and milk for a restrained degree of richness. They're spiced with cinnamon and nutmeg, studded with currants, and decorated with a simple butter icing. The result is a lightly sweetened bun about the size of a mandarin orange with a texture balanced between toothsome and airy. They're great! I'd be happy to share the recipe.
I actually like the ones Cobs makes - they don't ice them YAY!!!
Traditionally hot cross buns absolutely should not have icing on them (sorry le beep) but the cross should be made from flour and water or similar so that you can warm them up - you know make them hot! Stupid icing just melts! And hot cross buns need to be hot with butter...
Any hot cross bun with icing can never be a hot cross bun - just a (cold) spiced fruit bun with a cross on it - bluerg!
(okay, rant over...)