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Best Hot Cross Bun recipe?... is Dan Lepard's


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#1 Spartacus

Posted 30 March 2012 - 11:14 AM

with fruit, of course!!! (well, essence or grated rind is fine)

I've tried so many and Delia's is the closest, but it's still not great.

Edited by Spartacus, 05 April 2012 - 12:50 PM.


#2 Spartacus

Posted 01 April 2012 - 08:59 AM

Come on, anyone???

#3 oliversmum

Posted 01 April 2012 - 10:55 AM

hi, l have a breadmaker recipe.....
you use the lauke breadmix white  its as good as the ones made in the bakery in my opinion

really yummy, hope you like it, but you do need to use the breadflour mix, you can get it from the supermarket

3 cups bread flour

2 to 3tbsp Butter

2 to 3 tblsp sugar

2 tsp yeast

2 tsp dutch cinnamon

1 to 2 tsp mixed spice

300 ml water

if mix is too soft add another 1/4 to 1/2 cup bread flour

dough setting

when ready, divide into 4 even peices, the devide each piece in 3  more

take each peice of dough and fold from outside to centre working around in a circle, will make nice balls

place in high tray lined with baking paper

allow to rise in warm spot, 30 to 45 mins

preheat oven 200 fan forced

apply crosses,/...... just flour and water

when buns doubled in size bake 25 // 30 mins

if buns are quite brown on top after 15 mins your oven is too hot

when out of oven brush with glaze, l use gelatine glaze

3tblsp water

1 1/2 tblsp sugar

3 tsp gelatine

place in saucpan over heat till dissolved

store in cotainer in fridge and heat in microwave to use again and again.....happy easter biggrin.gif

#4 Guest_Buy Me A Pony !_*

Posted 01 April 2012 - 11:40 AM

I'm still trying to figure mine out. Will be back.

#5 Spartacus

Posted 01 April 2012 - 11:43 AM

Ooh, I like bread machine recipes. I'll try it tomorrow.

I tried Nigella's today and it wasn't any good. No sugar at all, and nowhere near enough spice, although she has a nice trick of steeping the milk in cardamom pods (in? with? which is the steeper and which the steepee?)

#6 mum22boyz

Posted 01 April 2012 - 07:22 PM

I'm trying a recipe from Donna Hay's Modern Classics Book 2 this week - will report back!

#7 Fright bat

Posted 01 April 2012 - 07:36 PM

Google Dan Lepard's 'Spiced Stout Hot Cross Buns'. They are easy to make (minimal kneading) and the best hot cross buns I have ever tasted. I've made them three times already this year and given them to a variety of family and friends who all rave about them. They are dark, moist, fruity, spicy and absolutely perfect. Dan Lepard is a British baker who specialists in yeasted things and is a bit of an expert; his recipes are designed for the home baker and are intended to be easy and fail proof. Since discovering him we no longer buy any bread; I make it all at home and every single recipe of his I've tried has worked without fail. Big rap, I know, but two months ago I could NOT make bread, and overnight I could!

#8 Spartacus

Posted 02 April 2012 - 12:11 AM

I am a sucker for anything with tea in it. My best cake recipe has a cup of tea, and it's divine. But 875g of flour! That's two dozen rolls. I might have to see if they freeze...

#9 overthehill

Posted 03 April 2012 - 06:55 AM

MsN - thanks I'm trying them out now.  His other hot cross bun recipe looks good too with the cider in it, have you tried that one?

#10 Fright bat

Posted 03 April 2012 - 07:02 AM

QUOTE (overthehill @ 03/04/2012, 06:55 AM) <{POST_SNAPBACK}>
MsN - thanks I'm trying them out now.  His other hot cross bun recipe looks good too with the cider in it, have you tried that one?


Ooh I hadn't seen that one - that's a new recipe for this Easter! Well I know what I'll be doing today! Thanks!

#11 credence

Posted 03 April 2012 - 07:03 AM

MrsN, that looks like a winning recipe. I made some the other night that weren't too bad at all (different recipe), but it lacked a certain oomph, a certain grown-upedness. These look the bomb!

#12 Fright bat

Posted 03 April 2012 - 07:10 AM

QUOTE (Spartacus @ 02/04/2012, 12:11 AM) <{POST_SNAPBACK}>
I am a sucker for anything with tea in it. My best cake recipe has a cup of tea, and it's divine. But 875g of flour! That's two dozen rolls. I might have to see if they freeze...


They make about 18, Spartacus. And they do freeze.



The other trick I'd recommend is shaping them tightly before the final rise, even though it's sticky business. I oiled my hands, patted 100 g flat in my hands, rolled it up like a jelly cake, and then folded the long ends under also so all the seams were underneath. And gave them a bit of room on the pan so they barely touched. That made nice 'pert' buns rather than ones that oozed out sideways as they rose, if that makes sense.

#13 Guest_senecio_*

Posted 03 April 2012 - 01:13 PM

Just made a batch of those Def Lepard hot cross buns.  biggrin.gif They are EXCELLENT.

#14 ednaboo

Posted 04 April 2012 - 11:25 AM

What stout did you guys use for the Def lepard buns?  wink.gif  I have never bought stout!

#15 Spartacus

Posted 05 April 2012 - 12:48 PM

MsN, thank you! They are just delicious! I think the sultanas are a bit tea-ish, so next time I might make a weaker cup. But they are perfect, esp wrt to texture. I could not believe how wet the dough was, but they rose up beautifully (I used the roll shaping method from the Bread Baker's Apprentice).

Thanks! I'm torn now about trying the cider recipe. How can you improve on perfection?

#16 ednaboo

Posted 05 April 2012 - 11:05 PM

I have just started making these.  The yeast/stout/flour/spice mix seems quite dry - is this correct?

#17 Fright bat

Posted 06 April 2012 - 06:58 AM

Glad everyone enjoyed the Dan lepard buns! Honestly, this guys has changed my life. I want to start a dan lepard fan club!

I just use Guinness. You're supposed to use a milk stout but try are a by boutique and even though my local bottle shop sells one, it's only in 750 ml lots and $13... And who is going to drink the rest? So a $4 can of guinness for me!

The fruit/stout/flour mix should be sloppy not dry - you only put in part of the flour at the start...

Up early to make his new cider hot cross buns for today... Can't wait!

#18 overthehill

Posted 06 April 2012 - 07:42 AM

I'll be waiting to see what you think of the cider ones then, I want to make them too but don't have all the ingredients.



with the stout ones mine were nice but I didn't leave them to rise for the full 90 mins as I was going out so they were a bit heavy.  But I loved the tea soaked fruit they were really juicy!  And I don't like tea!

#19 Spartacus

Posted 06 April 2012 - 08:24 AM

The yeast/flour/stout mix should be quite sloppy. It's over half the liquid and not quite half of the flour. Did you wait for the head to go away before measuring the beer?

Edited by Spartacus, 06 April 2012 - 08:25 AM.


#20 ednaboo

Posted 06 April 2012 - 09:53 AM

QUOTE (MsN @ 06/04/2012, 06:58 AM) <{POST_SNAPBACK}>
The fruit/stout/flour mix should be sloppy not dry - you only put in part of the flour at the start...

Oh dear, I think I am in trouble then!  Mine was very dry.  I have just put the rest together and it is still dry and I am having trouble making it stick together.  When I measure out the remaining 550gm of flour from my 1kg box there was hardly any left - well under the 125gm that should have remained - so I must have mucked up the initial flour weight.   mellow.gif   I didn't add it all at this step though, so I still have about 100gm flour remaining.  I have added a few tspns of stout to try and improve the texture.  Fingers crossed it works.

I did wait for the head to die back before I measured.

#21 Fright bat

Posted 06 April 2012 - 11:42 AM

APOLOGIES!!!!

To everyone who made the spiced stout buns on my recommendation.... Against all odds and unbelievably (since the stout ones are pretty awesome) - the cider ones are EVEN BETTER!

They are a bit more 'cakey' than the stout ones, but with a lighter flavour and texture - the richness of the stout ones comes from the flavours of tea and stout, but the richness of this one is the bun itself.

And it's easier and quicker to make. Recipe for those who want it:

http://m.guardian.co.uk/lifeandstyle/2012/...mp;type=article



#22 ThatsNotMyName

Posted 06 April 2012 - 01:05 PM

I made the stout ones last night/this morning & they are so delicious. I used Kilkenny & it didn't occur to me to wait till the head went down, I'll do that with the next batch as i did find the mix dry when mixing the 550g of flour in this morning. They didn't rise quite as much as I'd thought they would but the density is pretty nice & the flavour is brilliant. By far the best hcb yet. I bought cider to try that one out as well, thanks so much for the recipes MsN!  biggrin.gif

#23 Spartacus

Posted 06 April 2012 - 01:14 PM



QUOTE (MsN @ 06/04/2012, 12:42 PM) <{POST_SNAPBACK}>
APOLOGIES!!!!

To everyone who made the spiced stout buns on my recommendation.... Against all odds and unbelievably (since the stout ones are pretty awesome) - the cider ones are EVEN BETTER!


Right, you're on...

#24 DrDC

Posted 06 April 2012 - 01:18 PM

I had a first go (along with 2 "helpers" aged 4 and 8) at the recipe that was in the SMH yesterday or the day before  (came from Sydney Easter show winner). While containing no cider or stout, it WAS easy and very tasty - and worked out first try! (made 15 and all gone already:  2 each except that 8 yr old got 3, 3 to neighbours, and one no one is owning up to eating!)  biggrin.gif

#25 Sancti-mummy

Posted 06 April 2012 - 01:26 PM

Ah you gourmet hcb chefs.  I am afraid I had to make do with what was in the larder to knock up a batch this morning, so my google search included the term "easy".

britishfood.about.com/od/easterrecipes/r/easy-hot-cross-bun-recipe.htm

Except for the 2 year old "knocking" about 20% of the dry  mix on the floor in the first step (and having to "guestimate"  replacement), running out of mixed spice, not having mixed dry fruit or  peel (plain sultanas) and the 12 year old reading "without knocking the  air out" as "knocking the air out" in the second to last step, edible!!!

(edited for formatting)

Edited by suziej, 06 April 2012 - 01:33 PM.





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