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 