Easter Baking 2013

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.

Clear plastic jug filled with brown frothy liquid threatening to spill over the top

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.

Dough and dried fruit

Dough with white choc chips in the centre.

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.

Bowls covered with teatowels sitting on the verandah in the sun

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.

Fruit dough in bowl, nicely risen

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.

Fruit buns ready for baking.

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.

Baked Easter buns with rough circles on top.

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.

White choc chip Easter buns in a pull-apart

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.