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really soft Hot Cross Buns?

Posted by Maryloo 
really soft Hot Cross Buns?
March 20, 2016 09:21AM
wondering if anyone can tell me how to make really soft buns like the bought ones? Is there a trick to ot or is it basically down to the recipe and ingredients? any one got a recipe for soft buns they are happy to share?
J1
Re: really soft Hot Cross Buns?
March 20, 2016 10:26AM
I've made them in my Panasonic breadmaker in the past and they're very soft. Maybe you have a breadmaker too? It's so long since I bought shop ones though that I don't know how soft those are so I'm possibly not too reliable on the "soft" comparison front.
Re: really soft Hot Cross Buns?
March 21, 2016 07:24AM
Thanks J1..I dont have a breadmaker...it would be a disaster waiting to happen...I love bready things! My daughter made some by hand and they do tend to be a bit dry - (but yummy warm with butter). so its the softness " by hand" I am wanting.
Re: really soft Hot Cross Buns?
March 22, 2016 01:57AM
Maryloo, I think it might have to do more with the recipe than with it being made in a breadmaker. I don't know why the supermarket ones are so 'fluffy'. I have been using Jo Seagar's recipe for quite a few years now and I like that they have some body and don't reduce to finger thickness once you spread butter on them. They are certainly not fluffy but not too dense either.
Re: really soft Hot Cross Buns?
March 22, 2016 02:48AM
Chris Wrote:
-------------------------------------------------------
I
> don't know why the supermarket ones are so
> 'fluffy'.

They are fluffy because the dough includes a variety of extenders, emulsifiers, enzymes and oxidation agents which enable the dough to be processed quickly and to stretch and aerate much more than dough made from honest ingredients. Artificial flavourings and colourings are used, which do not increase the density of the dough the way spices, butter and eggs do.

Hot Cross Buns are not supposed to be fluffy.
Re: really soft Hot Cross Buns?
March 22, 2016 04:23AM
As so often is the case I agree with TPANDAV.
My Mum always made her own bread, and of course us children much preferred the supermarket "cotton wool" as my Mum called it. Now I'm older I see her point and much prefer my bread products to have a bit more texture and bite to them.
However, if you want a softer product why not look for one of the older recipes that didn't use yeast, I well remember making some that used baking powder as the rising agent in Form 2 cooking class, and I think these were a much softer product, more like the mass produced Hot Cross Buns from the likes of Tip Top and Breadcraft.
What about this one: [parentclub.ganzworld.com]
Re: really soft Hot Cross Buns?
March 22, 2016 08:49AM
don't get me wrong...I love bread as dense as roofing tiles.. (dense and dry are no the same!).its just the buns I like soft...but the "stuff " in supermarket buns is a bit off putting! I'll try Jo seagers and maybe search around. thanks everyone



Edited 1 time(s). Last edit at 03/22/2016 08:49AM by Maryloo.
Re: really soft Hot Cross Buns?
March 22, 2016 09:49AM
TPANDAV, I knew there must be a reason why I prefer to make my own hot cross buns. I must confess though that I always bought a few from Pandoro when we were living in Auckland. They were certainly not fluffy like the supermarket ones; much more like homemade but rather expensive.
.
Re: really soft Hot Cross Buns?
March 22, 2016 12:25PM
I am going to make that recipe Griz linked, thank you for that. We're not big eaters of hot cross buns or any sort of bun, really. However I like the tradition and we usually have a couple toasted for breakfast at Easter.
I have made some with yeast in the past but in the last few years I've bought them.
Re: really soft Hot Cross Buns?
March 22, 2016 02:15PM
I buy from our local bakery, 10 O'clock cookie company, they have won awards for their Hot cross buns. I must admit that I even buy their chocolate ones, because although to me they are not a "real" hot cross bun, they are "to die for" delicious! I buy 2 dozen every year, and send one doz by mail to my daughter in Dunedin, and keep a dozen here for us. We could go through many more, but I tell myself this is better for my waistline!
jj
Re: really soft Hot Cross Buns?
March 23, 2016 03:59AM
This promises soft buns!


[www.notquitenigella.com]
Re: really soft Hot Cross Buns?
March 23, 2016 05:26AM
I've just taken a batch of Jo Seagar's hot cross buns out of the oven and just had to do a quality test. Yum!!!. Will do another batch tomorrow night and follow Beverley's suggestion (in another thread) of leaving them overnight in the fridge and bake in the morning for breakfast. I'll freeze most of them though.
Re: really soft Hot Cross Buns?
March 25, 2016 09:20AM
I made a fresh batch of hot cross buns last night, using Jo Seagar's recipe. I put the shaped buns on trays, covered them loosely with cling film and left them in the fridge. This morning, I let them come to room temperature, piped crosses on and baked them. Freshly baked hot cross buns and coffee for breakfast. A treat. If I had not read Bev's comment, I would never have tried it. It worked perfectly. So, thanks Bev.
J1
Re: really soft Hot Cross Buns?
March 25, 2016 09:28AM
. (I asked a question but just found the answer....)



Edited 1 time(s). Last edit at 03/25/2016 09:28AM by J1.
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