Hot Cross Buns- A Catholic Tradition

For my birthday last year I was gifted a copy of Thomas Keller’s cookbook Bouchon Bakery.  Oh how I love all things baking!  As the months went by I read the mouthwatering recipes with an awestruck wonder.  But would I ever be brave enough to attempt to make any of these concoctions?  As if fate was giving me that ever-appreciated push, I came across his recipe for hot cross buns about two weeks before Easter and decided the time was now.  So I tied on my apron, pulled my hair back, and plunged into the world of French baking.

First, I gathered my ingredients.

IMG_1522

Instead of regular vanilla, this recipe called for vanilla paste.  I couldn’t find it in my local grocer so I had to order it from Amazon.  It smells like I hope heaven smells.  And I had to omit the cardamom from the icing.  I never use the spice and I couldn’t justify spending $10 on a bottle.

This cookbook is so European.  The ingredients are measured in grams.  I was very glad to have this food scale.  Now I know about 3 eggs equal 186 grams.

IMG_1523

The dough had to mix for 30 minutes.  I had to move my stand mixer to Caleb’s office because the noise was bothering the kids.

IMG_1525

Adding the vanilla paste to the raisins.

IMG_1445

Kneading the dough.  You knead, wait, knead, wait, knead, wait, etc.  Takes awhile.

IMG_1451

After you’ve let the dough rise its time to cut up the dough and shape them into balls.  I should have taken more care to cut them more evenly and shaped them a little smoother.  They didn’t look as pretty as the pictures in my book.

IMG_1457IMG_1466IMG_1469

The next step is called proofing!  You put a cardboard box over the pan of dough and let it rise again.

IMG_1526

Ready to go in the oven!

IMG_1527

And 17 to 22 minutes later, they were done!

IMG_1473IMG_1477

Last step was the icing.  I made the mistake of not warming the milk before I added it to the powdered sugar.  The result was cold icing that was as hard as a rock.  Piping it onto the rolls was almost impossible.  Won’t make that mistake again!

IMG_1482

The finished product.  I give myself a B-.  Caleb made the observation that the basic dough recipe would make fine cinnamon rolls.  Next time I have a relatively free weekend I’ll give that a try.

IMG_1493

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s