Hot Cross Buns

 

Yesterday (Holy Thursday) I decided to make a batch of Hot Cross Buns, which are traditionally eaten on Good Friday, but I like to enjoy them throughout the Lenten season.  To make the buns I used my all-time favorite fluffy dinner rolls recipe from Cook's Illustrated. The only revision I made to the original version was to add cinnamon, nutmeg and plenty of raisins.  

 

 

While I was making the buns an idea came to me that I think was quite ingenious.  As I finished shaping the buns it just so happened that my dishwasher beeped, signaling the end of a recent cycle.  When I opened the dishwasher door I was reminded of how warm and humid the interior was.  EUREKA! Why not proof the dough buns inside the turned off dishwasher since it had the optimum conditions?  

 

 

After only 30 minutes the dough doubled in size beautifully and validated my hypothesis.   Normally the ambient temperature in San Francisco is too cold to proof dough without some assistance so the dishwasher solution is perfect.  Who says you need an expensive dough proofer?  Not me!  I will definitely be using this funny technique going forward.   

Tangzhong Hot Cross Buns

 

When Easter rolls around there's nothing better than a really good hot cross bun.  You can't beat the combination of a bread roll spiced with cinnamon and studded with raisins.  My only complaint about traditional buns is the flour and water paste that adorns the top.  When it bakes up I've found it to be too hard and too tasteless.  I made this comment recently on Instagram and someone suggested making the cross out of an Asian bun topping.  It was such a brilliant idea that I wish I had thought of it myself.

 

I was then inspired make Tangzhong Hot Cross Buns, a variation of the traditional Easter bread made with tangzhong dough.  I started with my favorite tangzhong dough from Cook's Illustrated and simply added cinnamon, nutmeg and raisins. For the cross that goes on top I used a modified version of the sugary topping for pineapple buns, another favorite from Cook's Illustrated.   

When the buns baked up the cross on top wasn't as clearly distinct as you would find in other buns, but I was more than ok with that because they tasted amazing!!  Tangzhong breads are popular because of their soft and fluffy texture and these buns had it in spades.  Add in spice and raisin and I think I've found the perfect hot cross bun.  I'll definitely be making these every year.

HAPPY EASTER!

 

Hot Cross Buns

This year my friend Gracie decided she was going to give up bread for Lent.  It sounded interesting enough so I thought I would join her.  Truth be told I knew it was going to be a sacrifice but I guess that's the whole point, right?

For the most part it wasn't as hard as I would have thought EXCEPT in the morning.  I had no problems eating a hamburger wrapped in lettuce instead of a bun - I just pretended I was on the Atkins diet.  But in the morning there's nothing more I love than a dark, toasted English muffin dripping with butter.   Oh it was painful I tell you.  

With Easter only one day away I'll soon be able to indulge once again in my beloved gluten.   In preparation I made these glorious hot cross buns using a recipe from Bouchon Bakery.   Their version uses a rich, butter and egg laden brioche dough for the buns, the ultimate indulgence.   I pray that I can hold off until tomorrow to taste these gems.   A few Our Fathers and Hail Marys may be in my future...lol!

Happy Easter to all!

Morning Glory Muffins

Why is it that nowadays some places have the chutzpah to refer to massive un-frosted cupcakes as "muffins"?  Have you stopped by the bakery department of your local Costco lately?  You know which ones I'm talking about.

In search of something more to the core of what a muffin should be I was really happy to find this recipe from Cook's Country.  I'd never heard of Morning Glory Muffins before but with ingredients that included carrots, coconut, walnuts, apples and pineapples it sounded delicious and healthy to boot.  Full disclosure: I'm a sucker for anything with pineapple and coconut!

I made these for Mother's Day breakfast recently and they got the thumbs-up.  How could they not?  They met all of Mom's requirements: not too sweet, moist and super flavorful.