Hot cross buns, did you have them this Easter holiday? I wasn’t planning any big bakes or super special dinner for Easter, but as a baker I couldn’t miss a good old hot cross bun.
The problem I has was I was already in a lazy holiday mood. I wasn’t quite motivated to do the whole dividing the dough and shaping and piping onto individual buns… So, I went for a family size, one BIG hot cross bun instead. It’s like pull apart bread, but the each piece is pretty decent.
It didn’t matter (to me anyway…) what it looked as long as the bread itself tasted good. And my big sourdough hot cross bun did taste amazing. For the dough I used the same recipe as my Sourdough Panettone, but replaced the vanilla sugar with dark brown sugar and added some mixed spices.
Oh, and this is how I shaped the Big Hot Cross Bun…
It’s like making cinnamon rolls. Make sure that you drain the liquid from the dried fruits, otherwise the dough will get wet and difficult to keep the shape.
Because it’s a rich dough and all the fruits that go in, the dough might not rise as quickly or as much as you expected. But don’t worry, do the finger test (poke your dough and see if it springs back a little but your finger mark still remains…) instead of how big the dough has risen, then hopefully you will be able to judge it fine.
I must say this rich dough is awesome. The dark brown sugar gave the dough extra richness and worked very well with the rum soaked dried fruits and the spices.
However big you make the bread, it never be enough in the greedy monkey household… The Big Hot Cross Bun didn’t last long…