Third batch of hot cross buns.

[skeptic7]

I am starting/finished a new batch of Hot Cross Buns that has dried pineapple and currants. This recipe is only modified slightly from the original recipe which can be found here.
This is the Fleishmann's yeast convential Hot Cross bun recipe. I used the sponge method and doubled the recipe and used 1/3 white whole wheat flour but didn't modify the recipe very much. This recipe is very rich in butter and eggs and absolutely delicious. Oops. I put in a cup of butter where the recipe called for 1/2 cup butter. Oh well.

http://www.breadworld.com/Recipe.aspx?id=94

The recipe made 32 hot cross buns, a full half sheet pan. The extra butter has made the Hot Cross Buns extra soft and moist and rich. I have foisted half on the closest library, let the poor librarians suffer too. I just hope that they will get the crosses on correctly, their share of the frosting is in plastic ziplock bags.

This has the texture of a brioche, the French roll that is loaded with butter.




http://i1044.photobucket.com/albums/b442/skeptic7_photos/P3270018.jp

http://i1044.photobucket.com/albums/b442/skeptic7_photos/P3270015.jpg

This last picture shows the buns in their proofing box, a large flat storage container
http://i1044.photobucket.com/albums/b442/skeptic7_photos/P3270013.jpg