Easter just isn’t Easter without hot cross buns, is it? But the Finnish Cardamom Bread (Pulla) I made recently was such a hit that I decided to use that recipe rather than our more traditional hot cross bun recipe.
I followed (sort of) the instructions for making the cross at Foolish Poolish Bakes: Hot Cross Buns. I didn’t add sugar though. And I didn’t pipe the cross onto the buns either because the little piece of dough I made for the crosses was more the consistency of chapati dough. In fact, it was basically chapati dough….
As soon as I get the rest of the pictures out of the camera, I’ll drone on a little more about what I did. In the meantime, I do believe it’s time for Hot Cross Buns!!
Then for another egg, I mixed up some turmeric and water. Useless!! And for another egg, I bobbed it around in beet water. Nope again. And then I got the brilliant idea to put the sort of dyed eggs (empty, they were just the shells) into the toaster oven to maybe darken the colour.
I darkened the colour allright. *cough*
I might produce photographic proof of my experiment. Then again, I might be too busy eating hot cross buns and preparing tonight’s feast.
Just in case you disagree, here’s a closer view of the blackbean dyed egg.
I was going to add some vines and/or tulip-like flowers with felt pens but I decided to leave well enough alone. I might try again next year. AFTER I read about how people do this sort of thing….
edit 15 April: I got the photos of the hot cross bun preparation out of the camera.
Just before baking the buns, I gently brushed them with cream. Then I laid narrow strips of plain dough across each bun to form crosses. The dough for the crosses was a mixture of flour, water and a trace of salt that was kneaded, left to rest for about 30 minutes, then rolled out thinly and julienned.
The crosses ended up being quite chewy and almost had the texture of candied peel. I’m not so sure it’s the way to go. Next year, I’ll try to remember to use FP’s more liquid dough that is piped onto the buns. But then again, T might nix that. He LOVES the chewy texture of the dough crosses.