Hot Cross Cardamom Buns

summary: Happy Easter!; hot cross buns; how not to dye eggs; how I put the cross on the buns (click on image to see larger view and more photos of cardamom bread)

hot cross buns 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!!

*Happy Easter! **

I was going to include some naturally dyed eggs in the photo. But the dying process I used was disastrous (this is what comes of trying to do something without consulting the experts). I attempted to dye the eggs with the cooking liquid of black beans – that didn’t work so well, so I added a little coffee. Nope, still pretty dismal…

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. :lalala:


edit 14 April: Here are the eggs being dyed. The round smudges are burn marks….
dying Easter eggs Easter egg The brown egg was dyed with a mixture of black bean cooking water and coffee. Pretty ugly, eh?

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.

hot cross buns 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.

This entry was posted in food & drink on by .

* Thank you for visiting. Even though I may not get a chance to reply to you directly, I love seeing your responses and/or questions and read each and every one of them. Please note that your e-mail address will never be displayed on this site, nor will it ever be shared.

"Moderation" is in use. It may take a little time before your response appears. Responses containing unsolicited advertising will be deleted as spam (which means any subsequent attempts will be automatically relegated to the spam section and unlikely to be retrieved). For further information, please read the Discussion Policy.

4 responses to “Hot Cross Cardamom Buns

  1. ejm Post author

    No not quite perfect; the camera lies, Tanna. There was a big bubble on one of the buns. They tasted really good though!

    I agree, Jude. FP’s recipe does sound interesting. But aside from FP’s cross method, I didn’t follow it (I haven’t had the heart to start another wild starter after murdering the last one.)

    Thank you, FP! We think they’re beautiful too! And it’s all thanks to you.



Post a Response

You must fill in the "response", "name", and "email" fields. Please rest assured that your email address will never be posted or shared. This site uses Akismet to reduce spam; learn how your discussion data is processed. Please note that the field for your website URL has been removed. For more information about what can (or cannot) be included, please read the Discussion Policy.