Hot Cross buns are an Easter tradition ~ fragrant with cinnamon, and sometimes cardamom and filled with sultanas, or currants (others use golden raisins), and a hint of orange ~ best served warm with butter.
They are very good with a cup of tea or coffee. Usually I purchase them, but this year I made them using one of Donna Hay's recipes.
They were delicious, but next time I would make a couple of changes to the recipe ~ Donna's recipe doesn't call for any salt in the dough, and I would defintely add a bit next time, not only for the flavor but also to control the rise of the yeast.
I would also reduce the oven temperature ~ her recipe indicates to bake for 25 to 30 minutes at 390* (F). They were quickly browning at 10 minutes, so I reduced the temperature to 350*, and tented gently with foil so they wouldn't over-brown before baking through.
The mixture for the crosses in Donna's recipe is simply a mixture of flour, water and sugar, and as you can see they "crosses" spread during baking much more than I would have liked. Next time I'll pipe on a confectioner's sugar icing after they have baked and cooled.
Although these were quite good, next time I think I would like to try THIS recipe as found on allrecipes.com, as it is most similar to the Hot Cross Buns to which I'm accustomed.
Fragrant Hot Cross Buns, and colorful and fragrant spring flowers like these hyacinth always bring back fond memories of past Easters.
If you observe Easter, I hope you have a joyous celebration!
Thank you for stopping to visit today. :)