After years of thinking ‘I should do that’ I have finally done some Easter baking using Beefaerie’s Hot atheist buns recipe.
I did a check through the spices and, suprisingly, found I had the right ones and plenty of plain flour so off I went.
Everything went fairly smoothly, although there was a moment when I was worrying that the yeast was going to bubble all over the counter.
The dough came together well, although I think I needed a little more milk or possibly a bigger egg or both as it wasn’t quite as sticky as expected. The eight minutes of kneading seemed to go on forever, but I could feel by the texture of the dough when it became ‘elastic’. I divided it roughly in half and put fruit in one half and white choc chips in the other. Next time I would use about half as much fruit. These buns have dried cranberries, sultanas and currants.
Once I had kneaded in the fruit and the choc chips I put the dough into covered bowls and put them out onto the verandah to rise.
When I checked them an hour later the fruit dough had risen nicely, but the white choc chip one was still a bit flat so I left if for another half hour.
I didn’t have a swiss roll tray or a square tin so I used a rectangular slice tin and a pizza tray instead. The bottoms of the buns got a bit overcooked, but I think I also need to check the temp of my oven.
The fruit buns smelt glorious while baking, although they only took about 25 minutes. I discovered at 6pm (on Good Friday) that I didn’t have any gelatine so they are unglazed. The symbols on top are supposed to be spirals but I couldn’t find my piping gear either so they are sort of ‘Circles of Life’ which is the closest I could get to something that wasn’t completely crap.
The white choc chip ones are more like a pull-apart because I cooked them on a round pizza tray. They took about 35 minutes in the oven, but after the first 20 I covered them with foil so the tops didn’t burn. I put an extra tray underneath to try to protect the bases a bit more too, but they are still a bit firm on the bottom.
They taste fantastic and will do very nicely. Next time I should remember to add a touch extra milk and use a larger egg or perhaps an egg and a half if they are little. Many thanks to Beefaerie for the recipe and how to tips.