The trick is to smoke the meat and not make the meat smoke
HOT CROSS BUNS
Date: April 04, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The batter used: all-purpose flour, potato flour, butter, Golden raisins, baking powder, baking soda, rum, eggs, allspice, cinnamon, nutmeg, instant yeast, salt and sugar.
All of the dry ingredients were added to the bowl of a stand mixer…
… and were mixed together.
The wet ingredients were added to the bowl and mix together for about a minute.
The mixing bowl was covered with plastic wrap and was allowed to rise for 45 minutes.
A glaze is made for brushing up onto the top of the buns when they are placed in the muffin pan. It used sugar, Vanilla extract and water.
My baking Egg was under control of my new DigiQ DX2 Pit Controller, which got it up to 400 degrees and kept it there with no involvement from me.
I am pretty good at controlling my Eggs, but the DigiQ is even better and I know after 30 minutes or so when I walk outside the Egg will be sitting at my desired temperature.
Here is the finished glaze which is heated in the microwave further aid in The mixing process.
After it's 45 minute rise this is what the batter looks like. There isn't much physical rise but does become bubbly..
1/4 cup of the batter is spooned into a total of 18 cups of two muffin pans.
The muffin pans were placing an unheated oven and allowed to rise for 30 minutes until look rounds were even with top of the muffin pan.
At this point I brushed on the glaze which was a boo-boo. I was supposed to do this before the rise which would have probably resulted in less spillage of the glaze on to the muffin pan.
The first muffin pan is on the egg where will cook for about 20 minutes. I placed the other muffin pan in the fridge for the first 10 minutes of this time to retard any further rising.
The first muffins are done. The burnt material is where some of the glaze got on the muffin pan. Next time I will place before the last rise.
Soon as the muffins are inside they are turned out of the muffin pan to prevent the glaze from hardening and sealing them in the pan semi-permanently
Here are the ingredients for the icing: softened butter, vanilla extract, confectioners' sugar and heavy cream.
The ingredients were added to a small bowl and mix until combined.
This was my first attempt at using a pastry bag to glaze. While it wasn't as pretty as the pictures on the recipe, It also wasn't as scary looking as I had imagined my first attempt might be.
The hot cross buns we're served together with the rack of lamb I made for Easter dinner.
They both look and tasted wonderful. Until the last few days I never realized the cross was symbolic.
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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.