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The wit of the bakehouse staircase [May. 14th, 2014|12:10 pm]

Somewhere between closing the previous post on Monday night, and returning to my computer yesterday morning, I remembered the item I had forgotten to include in the list of baked goods: but I thought I would edit to add it first thing, and no-one would notice.


In the Night Kitchen, the cooks have been hard at work, and I logged on to find so many serious and helpful comments that it seemed ungracious to slip a batch of hot cross buns past them - not to mention, a waste of their expertise. So today's question concerns saffron.

I made a second batch of hot cross buns, using (I won't say 'following') a genuine recipe for saffron hot cross buns. Now, when I make buns, I expect to serve them by warming them in the oven, and these, like my previous batch of saffron buns, didn't really suit that treatment. The taste was fine, but the texture was slightly coarse, slightly dry. Toasted, they were excellent, so after the first serving I kept on toasting them.

This could, of course, be a result of using whatever flour I used: was there too much wholemeal for the warming-in-the-oven treatment? I don't remember going overboard on the wholemeal; and presumably I defaulted to the same sort of mix as for the marmalade buns (presumably). Memo to self: next time, pay attention! Or is it something about adding saffron?

From: cmcmck
2014-05-14 11:21 am (UTC)
You remind me of Cornish saffron bread.

Yum! :o)
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[User Picture]From: shewhomust
2014-05-14 12:56 pm (UTC)
That was my starting point. And yum, indeed!
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