I’m a big fan of Easter because, well, chocolate and hot cross buns. I love a good breakfast bun and along with French viennoiseries, I’d say hot cross buns would be my absolute favourite way to start the day.
I’ve never actually attempted to make hot cross buns before because we are able to buy really good ones (year-round, it seems – we saw – and bought – some just before Christmas last year!) and, well, who has the time to make their own? Actually, me!
After spending months working on recipes for the breads and buns section for my book, I woke up last week after submitting the first draft of the manuscript and thought “You know what? I’m gonna make hot cross buns!” As you do. Writing a book has been very empowering – it’s made me step out of my comfort zone and believe I really can do anything if I put my mind to it. Fortunately, these buns are the easiest thing out there – no need for any special equipment, they are kneaded by hand so anyone can make them! They’ve got a little bit of the traditional spice mix that goes into hot cross buns but also a touch of orange zest and some cranberries (because I can’t stand peel!) which makes a nice change. I can see lots of different options for flavours here too (like, chocolate chips? Mmmm!).
I chose to ice these after they were baked with a sweet “cross” which means you either have to eat them fresh or wipe the icing off the bun before you toast them if that’s what you like to do. I prefer the sweet cross to the baked-in flour cross that is often used but feel free to “cross them” (or not) however you like.
For the cross:
Ice the buns:
Mmmm – don’t they look good?