Removed from the oven about 2 minutes ago - taking them to tai chi tonight. I'll wrap them in foil when they're out of the tray and they might still be warm in 4.5 hours when we eat them :-)
That's also why I made mini-buns. Normally for a full size bun a standard batch of dough will make about 12 - I made 32 (ate one raw if you just counted the buns in the tin).
I think this is the 4th batch in the last few days. One lot always goes to the boys at the garage (mot and new tyre for me this week) somke go in the freezer to be fresh for good friday and others end up at various places and friends.
The crosses are made with a flour and water paste that you pipe over the buns after an egg wash and before they go into the oven.
That's also why I made mini-buns. Normally for a full size bun a standard batch of dough will make about 12 - I made 32 (ate one raw if you just counted the buns in the tin).
I think this is the 4th batch in the last few days. One lot always goes to the boys at the garage (mot and new tyre for me this week) somke go in the freezer to be fresh for good friday and others end up at various places and friends.
The crosses are made with a flour and water paste that you pipe over the buns after an egg wash and before they go into the oven.
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