Hot Cross Buns, the Sequel
Hot cross buns right out of the oven. Happy Easter!
It’s that time of year. Last spring, when I started this blog, one of my first posts was about the tradition of baking Hot Cross Buns around Easter-time. Needless to say, I can never get enough of a good thing. So this year I’ve tried a new recipe, a trickier, richer bun by Britain’s bread guru Dan Lepard, who writes a great baking column for the Guardian. (Here, Lepard’s run down of everything a good hot cross bun should be.)
I just pulled them from the oven and the whole house smells spicy, toasty and sweet. Happy Easter.
Just finished your book – a gift given to my wife by an admirer (one of her partners at work – she runs a film company here in Toronto) last Christmas. I enjoyed it very much – most of the 100 entries had something new to tell me. You are a wonderful prose stylist and an engaging essayist of the exquisite.
All the best,
– Tony
Dear Tony,
Thanks so much for your email. I’m so glad that you like the book!
It was really nice of you to write.
All best wishes,
Jessica