Comments on: Sourdough Hot Cross Buns https://thegingeredwhisk.com/spiced-ale-sourdough-hot-cross-buns/?utm_source=rss&utm_medium=rss&utm_campaign=spiced-ale-sourdough-hot-cross-buns Kid Friendly Recipes from Around the World Mon, 13 Jan 2025 21:44:17 +0000 hourly 1 https://wordpress.org/?v=6.6.4 By: Marianna https://thegingeredwhisk.com/spiced-ale-sourdough-hot-cross-buns/#comment-17578 http://tmp.thegingeredwhisk.com/index.php/2014/04/20/spiced-ale-sourdough-hot-cross-buns/#comment-17578 In reply to Jenni.

It TOTALLY works. I wanted my buns to be ready for baking in the morning so threw them in the fridge after they were shaped and proofed for about two hours (basically going from 2 cm apart to just touching). I let them sit out for about an hour in the morning and baked as directed. So lovely and not too sweet. I’m going to enjoy these for several days to come!

]]> By: Marianna https://thegingeredwhisk.com/spiced-ale-sourdough-hot-cross-buns/#comment-17577 http://tmp.thegingeredwhisk.com/index.php/2014/04/20/spiced-ale-sourdough-hot-cross-buns/#comment-17577 In reply to Jenni.

I ended up using 50 g and they turned out beautifully. As it turns out…there are a lot of HCB recipes out there that ask for 50 g butter so I figured that’s what you originally meant! Thank you for the great recipe!

]]> By: Jenni https://thegingeredwhisk.com/spiced-ale-sourdough-hot-cross-buns/#comment-17568 http://tmp.thegingeredwhisk.com/index.php/2014/04/20/spiced-ale-sourdough-hot-cross-buns/#comment-17568 In reply to Alexandra Robinson.

Hi Alexandra! I haven’t tried it, but I bet you could put them in the fridge over night. Just make sure you bring them back to room temperature before throwing them in the oven!

]]> By: Alexandra Robinson https://thegingeredwhisk.com/spiced-ale-sourdough-hot-cross-buns/#comment-17562 http://tmp.thegingeredwhisk.com/index.php/2014/04/20/spiced-ale-sourdough-hot-cross-buns/#comment-17562 I am making this recipe and am wondering if the buns could be put in the fridge over night so they are ready to be baked for breakfast? The days work is 8-9 hours of letting the dough rest which takes it to late afternoon when they are ready.

]]> By: Jenni https://thegingeredwhisk.com/spiced-ale-sourdough-hot-cross-buns/#comment-17554 http://tmp.thegingeredwhisk.com/index.php/2014/04/20/spiced-ale-sourdough-hot-cross-buns/#comment-17554 In reply to Marianna.

Hi Marianna!
You are right, wow is this post in need of an update! Thank you for bringing it to my attention! And you are probably correct that 50mg is not right – what a tiny amount of butter that would be! I bet its supposed to be 50 grams! Let me know how your hot cross buns turn out!

]]> By: Marianna https://thegingeredwhisk.com/spiced-ale-sourdough-hot-cross-buns/#comment-17550 http://tmp.thegingeredwhisk.com/index.php/2014/04/20/spiced-ale-sourdough-hot-cross-buns/#comment-17550 HI! I realize this is a very old post, but is the measurement really 50 milligrams of butter? This looks delicious and I would love to try them out!

Cheers
Marianna

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