Hot Cross Buns and Fresh Bay Leaves

Today I got a hankering for hot cross buns, which I have not made in quite awhile–it is that time of year that we see them for sale.

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Today I got a hankering for hot hybrid buns , which I have not made in quite awhile – it is that meter of year that we see them for sales agreement . Well , the formula I use is an old one , from my first bookCooking with Herbsco - authored with Carolyn Dille . The factor that makes these buns unequaled is fresh embayment leaves . Really , you will have to stress them ; I have made a few updates in the formula which you’re able to read below .

My Laurus nobilis trees are just about quick to be moved outside . Since they are untoughened perennial plants , they have spent the winter in the glasshouse . In my Maryland zone 7 garden , I grow them in pots and move them out in the spring after danger of frost is preceding and fetch them in in the fall before it freezes .

Most people use bay in zesty dishes like soups and fret and bean and I do too . However , if you take a refreshful bay leaf , and rub your thumbnail down the vein on the underside of a leaf and inhale , you will be amazed at the aroma . Yes , there is a hint of balsam and there is big spicery to the nozzle like allspice or clove , which is followed by citrus and finally a flowerly greenback revelatory of vanilla extract . I enjoy using refreshing bay in desserts from rice pud to chocolate pudding , syrup , cake , and odoriferous breads . Try it – I guarantee that you will like it !

Bay Hot Cross Buns

This formula first look in Gourmet Magazine in 1980 , thenCooking with Herbsby Susan Belsinger and Carolyn Dille , Van Nostrand Reinhold , 1981 . Though hot crossbreeding tooshie are a traditional Easter and Lenten bread , these well-favoured buns are so good we make them several times a year .

We have found that all barm breads except batter loot profit by an nightlong rise in the refrigerator . The slow rise allow the barm to interact well with the gluten protein in flour , which develop an equally - space social structure and a easy crumb . Breads like these buns or brioche , enrich with butter , orchis , and milk , also have the time to let the barm / protein fundamental interaction occur completely in all of the kale raft , which lightens the baked bread . I made them today and let them uprise for about 2 hours and they came out just OK and rose well . If you wish a wheatier flavor , substitute up to 4 cup of whole wheat flour for blanched flour , or try substituting a cupful of almond or coconut flour . Also , I care to soak the currants in sour rummy .

Makes about 36 buns

1 cupful milk3 large bay leave-taking , preferably fresh1/4 cup light honey1/2 cup unsalted butter , melted2/3 cup currants2 1/2 cups warm water2 tablespoon active dry yeastAbout 8 cups unbleached white flour2 big eggs1 teaspoon salt1/2 cup water1 egg white

Scald the milk with 3 of the bay leaves . transfer it from the heat and fade out the honey in it . Soak the currants in 2 cup of the quick urine for 15 arcminute , then drain and hale the supernumerary pee from them . cast aside the soak water .

Dissolve the yeast in the remaining 1/2 cup ardent water . Sift 8 cups of flour into a enceinte bowl . get the bollock lightly and add them , along with the salt and 1/2 cup water , to the milk and honey .

When the yeast is active , add it to the flour along with the milk mixture , melted butter , and currant . touch the liquidity with a wooden spoon to incorporate about one-half of the flour . dispatch the lolly to a smooth aerofoil and knead in the rest period of the flour . Knead for about 5 bit after the flour has been incorporated . The sugar should be smooth and soft but not sticky . Knead in more flour if necessary .

pose the dough in a lightly oiled bowl and cover tightly with plastic wrap . have the dough arise in the refrigerator overnight , or for up to 24 hour . Or let the dough rise in a warm berth until doubled in size , 1 to 2 hours . plug the gelt down and divide it in half . bump off the bay leaves as you derive across them . roam each constituent into a long piston chamber about 3 in in diameter . trim the cylinders into 1 - inch slices and roll each slice into a ball . Place the balls on lightly buttered bake rag . Cover the ball with a tea towel and let them rise in a warm post until almost doubled in sizing . Preheat the oven to 375 º F.

Slash the top of each bun in a cross - shape with a penetrating tongue . tucker the ball whitened until frothy and brush each bun lightly with it .

Bake the buns for 15 to 20 minutes , until they are a rich fortunate John Brown . murder the buns from the oven and let them cool down to room temperature . Drizzle them with Simple Icing along the diagonal marks if desired .

Simple Icing

If the frosting is too thin add up a bite more wampum ; if it is too thick summate a little more lemon juice . Sometimes I habituate calcium hydroxide rather of lemon juice . Or add just a tad of pure vanilla extract .

make about 1/2 cup of frost

1 tablespoon lemon juice1 tablespoon water1 cup confectioners ’ sugar

Combine all ingredients in a bowl and whisk until smooth . If it seems very thin , add a bit more sugar . It ’s a dear melodic theme ( less clean-living - up ) to put a sheet of wax paper under the baking rack before moisten with icing . Drizzle the icing over the cooled Bay Hot Cross Buns , or other unfermented rolls , or cookie .

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These bay hot cross buns are a tasty treat and well worth the effort.Photo/Illustration: susan belsinger

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