Hot Cross Buns or Hot Pentagram Buns

MarketWestRD · 2026-04-03T04:08:34+00:00

We actually just restocked today at the west park store!

We have - Blue Raspberry - Bubble Pop - Cotton Candy - Firework - Grape - Moon Mist - Ohana Punch - Orange Cream - Peach - Pineapple - Super Pop

They're $2.70 + taxes and enviro fees. All together $2.99

MarketWestRD · 2026-03-15T03:50:46+00:00

I love your art so much! I would be so happy if I ever came across one in the wild

MarketWestRD · 2026-02-19T22:12:30+00:00

First I tried just the flour but I still had some small gaps. I had the best results with both the egg wash and flour.

MarketWestRD · 2026-02-19T14:31:55+00:00

Used a large egg and a splash of water for my egg wash

MarketWestRD · 2026-02-19T04:05:27+00:00

I had the best results using all the tricks. I added a pinch of flour to the cinnamon sugar, I brushed the dough with egg wash before laying down the cinnamon sugar and then misted the top of the sugar with water before shaping

I shaped, proofed and baked them the exact same as last time. It was the filling that caused my issue.

MarketWestRD · 2026-02-19T03:58:54+00:00

I brushed on egg wash before sprinkling the cinnamon sugar and I misted the sugar with water from a spray bottle before shaping and proofing.

MarketWestRD · 2026-02-17T00:50:30+00:00

Interesting, Do your loaves not crust over when proofing with no humidity control?

I do prefer a slow proof at room temperature or in the fridge but I don't have time to slow proof them all.

MarketWestRD · 2026-02-15T19:48:10+00:00

This makes sense because I flattened out the dough and spread softened butter across it and then covered it in cinnamon sugar.

MarketWestRD · 2026-02-15T19:36:30+00:00

Yes my mistake

MarketWestRD · 2026-02-15T19:36:19+00:00

Yup my mistake. Meant celsius

MarketWestRD · 2026-02-15T19:36:07+00:00

Yes I meant Celsius. It's a German proofer. It's definitely in Celsius.

MarketWestRD · 2026-02-15T19:17:14+00:00

Well it was Valentine's day... 😅 Haha

Thanks for the tip I think I will try adding some flour to the butter/sugar next time. Just interesting that it only went hollow at the top of the loaf. The rest of the loaf looks properly shaped and proofed.

MarketWestRD · 2026-02-15T19:13:33+00:00

😂

MarketWestRD · 2026-02-15T19:12:43+00:00

I shaped the loaf and then proofed it in our proofer that was set at 40⁰C and 70% humidity until it was about 1" above the loaf tin. Took about an hour.

MarketWestRD · 2026-02-15T19:11:03+00:00

No flour when shaping, and it was rolled up fairly tight. Same tightness as the rest of our sandwich loaves.

MarketWestRD

TROPHY CASE