Hot Cross Buns II

Dan Lepard’s recipe. The dough was really easy to work with (no need to knead, just fold 12-14 times after overnight fermentation, as most gluten is developed after fermenting overnight). Believe many people can make it. The bread is really really soft. Delicious & worthwhile to try! I would like it spicier (as always), and will add more spices next time. Happy Spring! :)

Very wet dough. But it’ll be fine after overnight. The wet dough is to facilitate gluten development during overnight fermentation.

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  1. I highly enjoyed reading this article, keep on posting such exciting posts!

  1. Spiced Stout Buns « Bao/Bread

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