I wasn’t going to post these at all. They didn’t come out exactly as I wanted them to – the cross wasn’t defined, the shape was a little wonky, and they weren’t quite as light as I wanted, but then I realized that I can’t come in and preach the gospel of how approachable cooking is and not post my less than perfect outcomes.
Because the truth of the matter is, it’s perfectly OK to have things not be perfect. What you should be aiming for in the kitchen is for things to taste good, and if they’re not exactly how they’re supposed to be, well then, who really cares? No fear! That’s my motto. Bread is probably my weak spot when it comes to baking, but I keep on trucking, and trying to incorporate new tips and techniques and perfect recipes.
And the thing is, these hot cross buns tasted delicious. I totally nailed the spicing (it should be delicate – just a hint of flavor), and the lemon curd was a nice touch. If I were going to make them again, I would use commercial curd for the crosses, which is a bit stiffer, or paint them on after baking. I’d also skip the dutch oven, which meant I had a nice crust but a lot of triangular buns, and bake directly on cookie sheets. These are my tips to you, but feel free to experiment yourself and come back and tell me what I did wrong. Cooking is a lifelong learning process, and if you make something truly inedible, well then, that’s what dogs/undiscriminating husbands/compost heaps are for.
