The moment I read Beck’s blog post on In Search of Golden Pudding, I knew I would have to try her Hot Cross Bun recipe for Easter. Based on an Elizabeth David recipe, they are easy to make, and include great tips for piping the crosses, though mine, like Beck’s, turned out rather fat and wonky. Next time I will cut a smaller hole in the piping bag.
If you want to have a go at making your own Easter buns this season, keep aside around 3 hours for the two stages of dough rising, and follow Beck’s very straightforward directions. It is a very satisfying task, not to mention the aroma of yeast and spice permeating the kitchen. I added rum soaked sultanas into my mix as I had them on hand, but I believe the currants are more authentic.
For Tuscan style Easter Buns, see my previous post here.
ALMOST ITALIAN 
Glad you enjoyed Francesca! And one of these days I’ll master the piping…the fiddly stuff really isn’t my forte!
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Mine neither. A great recipe Beck.
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I had just read about them, it was nice to read the recipe and the photos:)
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Thank you kindly.
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Looking rusticly beautiful and delicious Francesca. x
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These were the best – have frozen a stash for later.
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Lovely! I find the crosses tricky too. Happy Easter to you and yours.
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That makes a few of us stuffing up the crosses Lisa.
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Buona Pasqua Signora Francesca
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Anche tu signorina Napoli. F
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Wish I could munch one of those buns, they look delicious! Just can’t cope with them at the moment, (facility wise) but next year will be full on. Handy tip for piping crosses-use a sauce bottle, perfect nozzle size, shakeable and works perfectly. Also great for squirting batter into poffertjes pans! I have an old BBQ sauce bottle on hand when camping, works a treat.
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Thanks for that tip Maree. I turn rather clumsy when it comes to piping.
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Oh these look delicious! How I wish I could bake like you do .. Happy Easter Francesca 😀
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These are too easy. I was surprised myself. Sending you a virtual bun for Easter Miss Julie . F
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Got it! 😃👏
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These look incredibly fragrant and delicious! Happy Easter!
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Easter rushed past this year. Between a week away and a fridge disaster, I dd little cooking and didn’t even buy any hot cross buns. There is always next year (I hope…). Here’s a link to a short podcast about the history of hot cross buns: http://www.abc.net.au/radionational/programs/blueprintforliving/hot-cross-buns/7265862
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Thanks for the link Fiona.
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Buona Pasqua, Francesca.
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and a belated one to you to Patti
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If “wonky” means more tasty icing on my hot cross buns, than I’l make mine extra wonky, Francesca. I bet these buns were delicious!
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every one prefers the top half of the bun!!!
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