Thursday, 28 March 2013

Adapting a tradition - Panettone

This year, as well as the hot cross buns, I had a go at panetonne, and I'm very pleased with the results:

The enriched dough is a  fetching yellow courtesy of 6 egg yokes. I followed Dan Lepard's nut topping suggestion - but not the addition of chocolate to the mix.

A bit of origami is required:

Crumb shot and taste test to follow.

Reviving a Tradition

Here's this year's batch of hot cross buns.

 I've followed Paul Hollywood's suggestions in two respects - adding some apple and bunching them up close.  The jury is out on the first, as the taste test will be tomorrow.  The second makes piping the crosses easier.  It looks more professional, but I think they mine are TOO close (and I don't have a problem crossing them individually and having more crust).