Experimenting on hot cross buns
The Laucke flour mills site suggests the best place for proofing and rising dough is in an esky with some boiled water and the lid on, so that’s what I’m trying with my annual batch of hot cross buns. It will be a revelation if it works!
Update: They turned out so well – the best batch I’ve ever made, by far, and I’m sure it was because of the esky trick. The buns expanded quickly in a fluffy kind of way – they have never done that before, and have always previously taken such an age to rise. Might tempt me to try making bread again sometime.
We’ve been on a baking kick lately–this weekend we made wonderfully soft and tasty ginger cookies, but I missed Hot Cross Buns this year. Yours sound perfect.
BTW, I have awarded your site for the “One Lovely Blog” award. Visit my site for details, and congrats–I really enjoy reading about what you are doing.
Hmmm, I love anything ginger, and they sound great!
Thank you very much for the blog award, Jane, glad you enjoy it :)