The Edmonds dough never feels right
It’s almost Good Friday which means it’s almost time when we can legitimately eat hot cross buns. Woo! Every year I give making hot cross buns a whirl but I have never found a recipe that ticks all my boxes.
In my opinion hot cross buns should be soft, spicy with a nice amount of fruit. Every year I give the Edmonds recipe another go in the hope that I am the issue and not the recipe, yet every year the result is the same. A deliciously flavoured hot cross bun that is more like a rock than a soft bun.
Disappointing hot cross rocks..
It is really disheartening and each year I am so put off the idea of making them that I end up getting shop bought ones instead. When I use the recipe I can tell straight away it won’t work because the dough always feels very stiff and no matter how much I knead it the feel doesn’t improve.
This year I decided it was time to come up with a recipe that actually works. I have tried other recipes over the years that have given me the right texture but never a decent amount of flavour. So after lots of tweaking of recipes this weekend I think I have finally come up with one that can give supermarket buns a run for their money and here it is.