I didn’t think hot cross buns were in the stars for me this weekend, but -almost without thinking about it- I warmed some milk and butter and proofed some yeast as I made coffee this morning, and then suddenly they were in the works. I still had currants left over from Christmas fruitcake-baking, after all – it would be a shame not to bake a batch. Right? Hot cross buns are essentially cinnamon-spiked dough dappled with currants or raisins and candied peel – although I usually skip the bits of peel and add grated orange zest instead. When I think about it, I have no idea why these are limited to once a year. It’s like raisin bread in soft bun form – if you have some aged cheddar or Gouda in the house, tuck some into a warm buttered bun to win friends and influence people. The dough is easy to mix – if they’re for breakfast, you can shape the buns, cover and refrigerateContinue reading
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