Cooking with the Bent Shed

Serving up the flavours

Sticky (or hot cross) buns

I was experimenting with slow-raised doughs over Easter this year. To my surprise, it really works! You can make the dough the night before, put it in the fridge overnight, and it rises absolutely beautifully.

I find popping the shaped buns in the pre-heated oven for 2 minutes for the final proving kick-starts the rising process again, resulting in amazingly big, fluffy rolls.

Close-up photograph of hot cross buns
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