Peter Reinhart's Artisan Breads Every Day
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Recipe Review
andrew from Vancouver Island, BC
Peter gets quite a bit of mileage out of the panettone dough here. Most hot cross buns I've had before are essentially spiced bread with fruit - my wife called them 'hamburger buns' recently. These are completely different. Because of the enriched panettone dough (lots of butter and egg yolks), they are small, fairly dense, and quite rich tasting. Closer in fact to fruit scones than hamburger buns.
They're very tasty. However, they're not for the faint of heart. Doing them as Peter lays out in the recipe (which also works for Stollen, Greek Celebration bread and Panettone), takes 3 days and requires a sourdough starter (which is a whole other story). Thankfully, however, they don't need the 12 hour rise he recommends for panettone - just 1 hour is all you need.
If you take the plunge, don't worry if they don't seem to rise during the 1 hour proofing stage. I was skeptical myself and actually did a test batch at 2 hours and 6 hours, with no real difference in rising or crumb between them. They puff up a little during baking.
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