The trick is to smoke the meat and not make the meat smoke

HOT CROSS BUNS

  Date: April 04, 2015
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When I was looking for a roll that was traditionally served with Easter dinner, I had no idea that Hot Cross Buns WERE and Easter Roll. After reading up the rolls I found what I thought was an “X” was supposed to symbolize a cross. I never knew this. these rolls fell in the middle somewhere prep wise, They weren’t a quick bread, but they had only 2 relatively short rises. The batter was mixed, followed by a 45 minute rise. The batter was scooped into the cups of a muffin pan, were glazed, and allowed to rise until the batter had risen to the surface level of the pan, The muffins were baked on the Egg for 20 minutes at 400 degrees. The muffins were turned out immediately and allowed to cool on a wire rack for 10 minutes before having the cross applied. This was my first time using a pastry bag for icing and I did OK..not as good as the pictures, but not as bad as I feared. As for the rolls they were tasty, but surprised me by having the texture of a muffin. I must try some more recipes to see if this was intended or not. Either way everyone enjoyed them.
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Recipe Source:
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King Arthur Flour Website

King Arthur Flour Website:

Here is the recipe from the King Arthur Flour Web Site:
  NO-KNEAD HOT CROSS BUNS
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • BGE S-S Grill Grid
  • BBG-Digi Q Pit Controller
  • W-S GoldTouch Nonstick Muffin Pan
  • Ranch-T Lump Charcoal
  • Thermapen Super-Fast Thermometer