Four years on since I cobbled together my hot cross bun recipe and I’m still using it. It must be good! I’ve had requests from family to bring these to Easter brunch and lunch over the years and they haven’t let me down yet.
One thing I have learnt; patience is crucial in achieving the fluffiest, tallest buns possible. Take your time and allow the starter sponge to at least double, if not triple in size. Allow the tea to really plump up the dried fruit and allow the dough to prove well at every stage.
If you’ve never made hot cross buns before; this is your year. Give these a go. They’re time consuming but not too tricky.
Happy Easter for 2016 everyone!
A Tale of Two Kitchens 