Hot Cross Buns, the Sequel
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.