I decided on Friday to bake Hot Cross Buns using the recipe in King Arthur's Whole Grain Baking. I made a couple of changes in that I replaced the butter with 1/3 cup avocado oil plus an additional 2 Tbs. water. I reduced the salt by a third, used ¼ cup water and ¾ cup buttermilk rather than orange juice and deleted the 2 tsp. vanilla. For the fruit, I used 2 Tbs. each candied orange and lemon peel and ¾ cup golden raisins. I also added 2 Tbs. flax meal. I used the bread machine to mix it. The dough was somewhat heavy. Next time, I would hold back ¼ cup of the AP flour. The first rise took an hour and 50 minutes. The second rise took the same amount of time. The rolls had some oven spring. After I glazed them, my husband and I each sampled them, even though it was after 10 p.m. They are not dense, but they are slightly dry. I do not know if I would bake them again, but if I did, I would definitely hold back some of the flour.
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