Do you ever experience a completely botched up recipe in your kitchen? How about a baking blunder? Well, that is exactly what happened to me in my kitchen on Good Friday. I was trying to make some hot cross buns typically served on this day; my intentions were good, I knew my husband and I would love them (even though I am trying my darnedest to stay away from AP flour) but am not really succeeding, but I had all the ingredients and I was ready to don my apron and get working. I love the wonderful aroma of warm bread permeating through the entire house don’t you?
I found this wonderful recipe on Suzanne’s blog and I set out to replicate it. Loved the idea of the fruit soaked in rum and those lovely warm spices of cinnamon, allspice and nutmeg. It all turned out just fine on top as you will see from the pictures. However, when I turned it over, my heart sank. I was so upset with the results, and couldn’t imagine what could have gone so wrong. The only change I made was instead of using All Purpose flour, I used Bread flour. Now that could have been a major flaw right there, so I reached out to none other than Julie @ Hostess at Heart, as she’s just a whizz when it comes to baking loaves. Suzanne, I did want to reach out to you as well, but I’m afraid time just got away from me. Please know though that despite the appearance, those buns were just top notch, thanks so much for sharing your recipe. We really enjoyed the taste despite the slightly overdone bottoms. My husband loves burnt toast if you can believe that, so he did not even bat an eyelid as he enjoyed these flavorful buns with butter dripping all over his arm. I’ll definitely be repeating this recipe and won’t really wait for the next Good Friday before I attempt to make them again. I would welcome suggestions or any thoughts any of you may have as to why these delicious buns turned out the way they did.
- Could it have been the fact that I used a different type of flour?
- Could it have been the tray that I used? As you will see, I did use parchment paper when baking.
- Could the oven temperature be slightly skewed? I do tend to lower the oven temperature most times as I find my gas oven cooks just a tad too fast. Julie suggested I buy a cheap oven thermometer and test the temperature. I think that’s a great idea.
Well the good news? The dozen or so buns are no more, so there’s a happy ending to the blunder in my kitchen 🙂