Fancy a trade? I can post hand churned salted for jebus buns by post.
You do definitely need Bread Ahead in your life. I’ll see what we can do this coming week. London is pregnant with buns, in fact has a bun in its oven! They must be systematically studied and appraised one by one. Standardisation with some quality spreading fat would help.
Our shop is getting some from the bakery on Unst next week. Watch this space.
There was a discussion early in the thread about toasted versus oven warmed. I have always done the former, but I do admit to becoming somewhat oven-curious after my first try…
Batch of 12 just about to go in. Just have to pipe on the crosses.
It’s a tedious job making them though. 3 proves with the BBC recipe.
Nice!
I shall try the oven as soon as I have enough bun to not have to worry about the outcome.
Pics!
I am back on the low carb, low sugar diet. So fuck all of you and your HCBs
They look great.
A nice glaze! For not the first time, I wish my screen was scratch N sniff
Glaze is actually warmed up golden syrup but is only thin so won’t taste too obtrusive.
Should do two crosses and call them hot hashtag buns
And to replace that offensive image, for which all present have my heartfelt apology:
Mrs H’s most recent batch, to a Hobbs House recipe; a well-spiced, twice-proved medium weight dough with as much fruit as you want, orange and lemon zest and a light sugar-syrup and spice glaze. Sadly, they didn’t last long enough to be photographed ‘in action’.
They are good straight from the oven or split and toasted - the debate here is usually whether to grill both sides or just the cut face - and then lavishly buttered (salted of course…)
Cost is about £4.30 for a batch of 16
Sorry Stu, didn’t mean your image is offensive …
The Bertorelli spread is ,