I finally fixed all the problems I was having with early batches of HCBs this year. They started off with ho-hum taste, then I had problems kneading the fruit and spices into the dough, and then they didn't rise. But the last nine dozen turned out wonderful! Here are the main things I settled on, ingredient-wise and technique-wise:
- The fruit mix ended up being sultanas, a bit of mixed peel (I found this was needed to provide the authentic HCB flavour), chopped dried apricots, dried cranberries and dried apples. I chopped all the fruit up quite small.
- The spice mix included cinnamon, all-spice, nutmeg, coriander, mace and ginger.
- I used all bread flour, rather than using any white whole wheat or AP flour. Worked better, and gave a very nice crumb
- Liquids were water (in the sponge), milk and orange juice (to hydrate the fruit)
- I found it worked better to make the 'cross' out of my gluten-free bread flour mixed with water, rather than using wheat flour
- Top was glazed with some home-made nectarine jam (from home-grown nectarines!)
- Method used a sponge (some of the bread flour, water and some of the yeast); this allowed the gluten to develop and the yeast to increase
- Milk was scalded, then the butter stirred into it, along with dried orange zest, a couple (few, depending on batch size) of whole cardamom seed pods and a couple of whole cloves. Thanks to Nigella for this idea - the resulting liquid was very fragrant! Pods and cloves were removed before mixing dough
- Dough was mixed using sponge, cooled milk mixture, egg, the rest of the flour and yeast, and the salt, and left to rise for about an hour
- Fruit was soaked with the orange juice and a little vanilla extract and the spices for a couple of hours, just until softened slightly and all the liquid was absorbed
- Dough was flattened, then fruit and spices folded into it, then it was mixed in the mixer until well-incorporated. This took a while, but the fruit didn't get pulped and it eventually became a nice smooth dough with everything well-dispersed. It was left to rise for another hour, then shaped, proofed and baked.
Customers were raving about these, and I'm happy! Now, I need to remember all that for next year... :)
Sad we donlt eat them all year round though. Well done and
Happy baking LL
I love your spice mix, soaked fruit and the spiced fragrant milk... yum!
now I need to remember to try this next year..
Leslie
they look brilliant. I have been thinking about making some for a while now. I suppose I'm going to have to do it now aren't I?
They came out fixed indeed! Beautiful!
Gluten free for the crosses sound like a good way to keep them soft and cake like. Always a trick trying to keep them from getting too hard.
They were still a bit tough. I think I might try adding a touch of baking soda next year.
the great majority (or any) that I saw when looking at others' HCBs on Google Images. Congrats. Now if you can just hold off till next year...
alan
They look remarkable.. almost too pretty to eat! Well done!
them's be GORGEOUS!
I'd say you should be selling them year-round - just change the top design if you need to, but really - why not all year round?
Thanks for sharing your solutions to the issues that you ran in to - will definitely save some pain for others!
Actually, the main reason to not make them year-round is because they are a royal pain to make! Also, I like to build up anticipation. :)
selling them as P.I.T.A. buns?!
My husband just said that if you were selling them for what they are truly worth, then they'd be worth the effort to you (and not just for your lucky customers)...
Actually - I can see having some seasonal products that folks can look forward to (and especially ones that are so much effort to make). I'm one of those turkey dinner in May and trout for Thanksgiving types, so get a little bit confuzzled about what is supposed to be sold when...
Keep baking happy!