This year I tried my hand at Hot Cross Buns for Good Friday. I don't really understand why the recipes typically call for icing since that seems rather gourmand for a day of fast and abstinence. But who am I to mess with tradition? Anyways, I wanted to try them out according to the recipe before deciding to modify them in the future. I thought I was being really clever by mixing the icing in a baggie so that I could pipe delicate icing crosses on the tops of the buns. However, the icing proved to be stronger than the baggie and ended up busting out of the side, so I just did my best to spread the icing on with a knife after that. (I only photographed the best one, lest you think they all looked that good!)
This is a ginormous loaf of sourdough french bread I made today to have with Easter Dinner tomorrow. The recipe said you could make two smaller loaves or one larger one. Well, I thought I'd save myself some trouble and just make one loaf, but it is really huge! This is also my first braided loaf of bread. Unfortunately I did not meld my pieces back together very well after I meticulously measured three equal portions for the braid and it ended up tearing apart a little bit during the rising. It sure smells good though. I can't wait to taste it tomorrow!
That's a beautiful braid! And I'm glad someone else was as untalented with icing the hot cross buns as I was. Mine required more than one attempt and wiping off of the parts where the icing ran all over the place.
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