Easter Buns

For most peeps, Easter equals chocolate, and lots of it! Now I haven’t ever hidden from you lovely folk that I don’t have the sweetest tooth in the world, so for me Easter eggs don’t do it for me, but one sweet thing that I do enjoy at Easter is the hot cross bun. I have a love for fruity bread so was dying to try these out this year.

I also never made hot cross buns before, not sure why as they are actually really simple to make – perhaps it’s the process of piping the crosses, glazing, etc, and the fact you can buy them very easily from the supermarket. However, this year I wanted to give them a bash.

The spiced little buns full of plump fruit – perfect for breakfast or a snack any time of the day. I like to eat mine simply toasted with butter, nothing else although I think a spot or marmalade would be lovely too.

I’ve made no secret of the fact that myself and my friend Martini Man are secretly obsessed with Dan Lepard. I purchased his book Short and Sweet earlier this year and its been a revelation, it’s now my baking tome! It’s a no nonsense approach to baking and everything just works!

Anyway, this hot cross bun recipe isn’t from Short and Sweet, but from Dan’s weekly Guardian Column. I won’t lie and say they’re quick to make, they do take time mainly because of the spice and the alcohol (from cider) which impedes the yeast slightly and the dough seems very, very wet but persevere, this seems to sort itself out during its resting periods and transforms into a nice, stretchy dough. If you’re not used to piping, then the crosses will seem like a bit of a faff, but if you don’t have any piping paraphernalia, you can just use a spoon and drizzle the paste over the buns.

These are the tastiest little hot cross buns, the pièce de résistance is the shiny spiced glaze which tops it all off. Once you make your own, you’ll soon realise that they will knock the socks off  those of the shop bought variety! Go on, give em a go!

For the full recipe, see the Guardian website.

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