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Author Topic: April Fool's Day and Hot Cross Buns  (Read 856 times)

Offline marilyn

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April Fool's Day and Hot Cross Buns
« on: April 01, 2012, 07:24:05 PM »
I made these yesterday, but I'm still glad we're mellow. Here's a link to my blog for the story and pic's towards the end of the post. Glad to be here with the rest of you bread bakers!
http://cookteachgrow.wordpress.com/2012/04/01/a-new-april-fools-day-tradition/
marilyn
« Last Edit: April 02, 2012, 10:18:30 AM by marilyn »

Offline paulo

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Re: April Fool's Day and Hot Cross Buns
« Reply #1 on: April 02, 2012, 01:52:46 AM »
They look lovely Marilyn! I guess that the increase in moisture helped getting a nicer alveoli structure also. Yours actually look yummy, wouldn't mind eating them. I'll post the pictures of mine later today... nothing like yours..

As you wrote in my thread, I do believe that the dry raisins (in my case) did absorb a lot of the moisture... The bakers I know to use currants always have them in some kind of liquid (syrup maybe?) in order not to absorb any of the moisture from the dough. Maybe hydrating the currants/raisins in hot water 30 min before adding them to the dough would have been a good idea.... I'm not sure if I'll give these ones another try, we'll see... maybe, maybe not. :)

My bread baking blog (in Portuguese, but google can help you!): Zine de Pão