Has it really been ten years since I last baked Andrew Whitley's fruited buns, which with a cross is his Hot Cross Bun Recipe? Probably not, but I did post about them then.
It was my own fault, I started these buns far too late yesterday. It is cold at present and the rise wasn't fast enough. I know Andrew Whitley advocates slow ferment, but this was very slow! After starting the recipe with the preferment at about 3 p.m. by 8 p.m. the first rise was such that no way would I be able to form the buns and get them baked. At 8 p.m. the dough went for a super slow rise in the fridge!
The buns didn't get into the oven until after 2 p.m. today, but they look pretty good. I didn't have any standard strong wholemeal flour, but used spelt instead. The quick glaze was marmalade let down just slightly with some hot water, something I have successfully used in the past.
These will be eaten for breakfast, one each, with frozen buns easily removed the night before, and either warmed up or toasted for breakfast.
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