We were out of breakfast buns this Friday, so for our special Friday morning breakfast I made spelt thick/fluffy pancakes with bananas in a toffee sauce zinged up with a squeeze of lime. We are not easily deterred from 'Friday Bun Day' and that is now postponed till Sunday.
Floating around on my desk has been a printed out recipe for Perfectly Plump Hot Cross Buns by Darryn Bruton, from Bakery Bits. This recipe was floating around in my head, and I felt they would make an excellent breakfast bun, especially as I had missed out on baking my own hot cross buns this year. I hadn't read the recipe at all, really, until getting down into the kitchen with the sheets. The first hurdles was that it was written with a mixer in mind, and that the Tangzhong was made with Crème Fraîche. Did that deter me? Did I give up?
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| Plump Breakfast Buns |
I liked the ratios of fruit, and in this batch I used chopped crystallised lemon peel, sultanas, dried cranberries, and currants. For sure I shall use a Tangzhong when making other sweet buns. I kept back a little of beaten egg as egg wash, meaning I didn't use more than two eggs in total, no crosses were added since the moment as passed, and I didn't glaze with extra sugar and apricot jam, since they were heading for the freezer, neither shall I glaze them when getting them out. I'll fold the printout and place them in one of the cookery books called 'The Book of Buns'! The reason is so that I can find it quickly next time I am looking for a recipe for fruited buns.
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