This is how today Ipresent you with hot crossbuns. Cute little things they turned out to be. I hadnever made them before. Barely sweet, easy to do and very forgiving, since Iforgot the dough for more than an hour, when it was supposed to rest for onlytwenty minutes. So they ended up having an extra rise.
They turned out perfect.They have eggs, like challah or like butterless brioche. The dough is very muchbrioche-like; sticky, slapping around the mixer, looking like it needs a tonmore flour than what the recipe calls for. But no. Everything went smoothly. Itcan also be left to rise overnight in the refrigerator. I even baked some in aloaf pan, like brioche Nanterre, and they came outgreat.
|Buns made in loaf pan|
|Fresh out of the oven|
|Buns ready for last rise before baking|