This time it’s Stig’s fault. She emailed and asked if I had a Hot Cross Bun recipe and I thought Sue really likes them and I haven’t made any for years and I’ve been a bit of an old ratbag recently so I better make some myself.
Saturday morning and I haven’t refreshed my starter since Thursday so I decide to use half white and half rye starter – not at all sure of the logic for doing this but there you go. Did lots of folds during bulk fermentation to try to liven it up – it seemed to be happy to be working.
Just ate one – it was pretty good.
Bit late now but Easter’s only a year away so here’s an early egg:
Strong White: 57.3%
The spice mix is nutmeg, allspice, cinnamon, cloves, ginger.
Four hours fermentation, scale at 80g, three hours prove.
Glaze with egg white before baking and brush with a lemon juice/honey mix at 2:1 straight from the oven.