My favourite hot cross buns have lots of fruit (especially peel). Those chocolate ones are revolting! So, following a tried-and-true recipe from The Blue Cookbook, this weekend's treat is hot 'cross' buns.
|Click to embiggen|
The recipe was perfect - no changes needed. So I'm just going to show you a few notes I made while cooking. They may seem obvious to more experienced cooks, but not everyone is an experienced cook...
|No fancy ingredients here.|
|This is the kind of weather that inspires me to cook!|
|Mix mix mix|
|Not the right trays.|
|After the 'second rising'.|
That's all there is to it! They are pretty simple, providing you've got the time to let the bread rise. They were very tasty, and much softer than the store bought variety.
As with all home-made bread, they go stale a lot quicker though (no chemical preservatives). So I recommend giving them a quick microwave or toast in the oven if you are eating them after the day they are made. You can freeze them too.