On a hot cross bun mission!

[C P]

My DH absolutely LOVES hot cross buns, but the shop bought ones are obviously off the shopping list this year. Does anybody have a recipe that is as close as you can get to the real thing?

If all goes according to plan we should just be on rung 3 for Easter, so we'll be OK for a little nut flour, and we have already had flaxmeal occasionally during Induction or on the odd day when our veggies were down, and we have needed the fibre boost! So I think we'd be safe with something that combines the two, although I don't really see the flaxmeal giving the right texture - unless you know better! We accept that some of the 'substitutes' are not a direct replacement for the 'originals' - and we try to enjoy them for what they are, without comparing them 'like for like.' I really would like to surprise him with something that is pretty similar though. (I realise no dried fruit)

Usually I would experiment with additions to the Revolution or Oopsie Rolls, but I won't be able to test any recipes before Easter - as I still have a bit of 'new' dairy to try first, so won't be able to add new rung 3 stuff until Easter itself. I'll be relying on a tried and tested recipe from an ADBB-er! (no pressure there -come on, come on!) Please?

TIA

CP

[C P]

Been thinking about this since I posted it. I suppose yeast will be unsuccessful as there will be no sugar for it to 'feed' on? Still, any suggestions greatfully received.

CP

[not2late]

Elizellen has a recipe for a flax bread or flax bun around here somewhere. That might work better than a Revolution Roll.

As for yeast.....as long as it has a carbohydrate, like starch, it will eat and grow. Adding sugar to yeast bread dough only gives it a "kick start" to rise. However, you can make a yeast dough just by adding yeast to flour and water. It takes a bit longer to rise (like 8 hours), but the resulting bread is more flavorful. In fact if you slow rise the bread, you could get away with as little as 1/4 teaspoon dry active yeast for a 1 pound (or more) loaf. I know, I know...."Eight hours for the bread to rise!!!!!" But let's face it, it's not like you have to sit there for 8 hours and watch it! Mix it up in the evening, cover it and put in a warm place, go to sleep and when you wake up in the morning, it's risen.

[C P]

Thanks Megs, I will take a look around for Elizellen's recipe. Whilst I have been 'screen-shopping' for recipes over the last few weeks, I've noticed that quite a few bread and cake recipes for the lower rungs use cottage cheese. I haven't had cottage cheese yet, so bought some today for 'Plan Hot Cross Bun!'
The plan is to introduce cottage cheese over the next seven days as per OWL, starting tonight. Assuming we are OK eating it, then I will have that as another possible ingredient to use in my buns! I can then pick my Rung 3 ingredient. On Good Friday I can try two or three recipes and use the best for Hot Cross Buns. I'll freeze the not so good options, and perhaps make faux bread and butter pudding, or crumble them up and toast them for dessert toppings or cheesecake bases later. I was planning to introduce Ricotta this week, but I can live with using the cream cheese instead for now. I suppose I'll be a bit naughty and try the Ricotta later on - which will be dropping back to a Rung 2 food after Rung 3, but I will monitor it very carefully when I do so. I haven't had any cravings triggered by any new veggies or dairy yet.

How does that sound for a plan?

CP

[not2late]

Look for Elizellen's flax bun recipe, because that will give you a breadier texture than any of the Revolution Roll or Revolution-Roll like recipes. In the US hot cross buns are like donuts---fluffy, spongy and cakey textured, so be wary of any hot cross bun recipe from the US (especially the low carb ones.) In the UK (at least from the Elizabeth David cookery books I've read) buns are more bready and almost brioche-like. So there is a difference.

[C P]

Originally Posted by not2late

In the US hot cross buns are like donuts---fluffy, spongy and cakey textured, so be wary of any hot cross bun recipe from the US (especially the low carb ones.) In the UK (at least from the Elizabeth David cookery books I've read) buns are more bready and almost brioche-like. So there is a difference.

Thanks - I know there are several differences between US and UK cooking - but I didn't realise Hot Cross Bun was one of them! You're right - in the UK they are quite similar to a brioche, or a bready tea-cake. (Mind you tea cakes are probably different on each side of the pond as well!)

CP

[not2late]

So are scones! UK scones are what we call "baking powder biscuits" or "biscuits" here in the US. US scones are a hybrid of those baking powder biscuits and cake.

It's confusing because over the years, the same things have come to mean different things. But in the American South, there are enough similarities (though not often name-wise) because the English food tradition has remained somewhat intact, with a few tweaks. You all have Sally Lunn bread: we have Sally Lunn Bread, etc.

But just be aware of the differences. I remember I once made a Madeira cake using a recipe from an English cook book. I served it to my friends who promptly said it was good but the texture was too heavy and that I probably made a mistake because cakes should be ligher in texture. I later served it to a lady coworker originally from Bristol, UK and she said it was like the cake she remembered. So be aware!