Thursday, April 28, 2011
My sole contribution to celebrating Easter this year was baking hot cross buns. No dyed eggs, no chocolate, and actually no Easter dinner - Larry heated up some soup and made us grilled cheese sandwiches which we ate while watching TV since I wasn't feeling well.
Hot cross buns are my dad's favorite. I'm generally not a fan because they contain raisins/currants/whatever type of dried-up grape you prefer - they're all nasty. So I thought I'd substitute blueberries instead. Blueberries = good. Raisins = bad.
My other concern with hot cross buns is this: not enough frosting! Seriously, why is there only that little puny cross of frosting?! I guess if they were slathered with frosting, they wouldn't be hot cross buns, but they'd sure as heck taste a lot better.
So I made the buns, let them rise twice and all that, and ta-da - they looked beautiful!
Unfortunately, they looked a lot better than they tasted. They were too dry. The dried fruit (I ended up using dried mixed berries) did nothing for me. There wasn't enough cinnamon. And as I feared, there wasn't enough frosting.
The recipe made two batches of buns - one I cooked in a round pan as instructed by the recipe. Then I realized that was stupid and I cooked the other batch in a square pan which worked much better. I frosted half of them with vanilla frosting and the other half with the orange frosting from the recipe (I was not a fan). I ended up frosting the buns in the round pan in a spider web pattern using my trusty squeeze bottle (which is also what I use to decorate sugar cookies) in an attempt to get more frosting on each bun - it ended up looking like a coffee cake. Pretty, but still too dry. (AND STILL NOT ENOUGH FROSTING!)
Conclusion: Hot cross buns would be better if they were moister, more cinnamony, lacked dried-up fruit, and had more frosting. Actually, hot cross buns would be better if they were cinnamon rolls.
Next time make cinnamon rolls!