Hot Cross Buns

Hiiiiiiiiiiiii, how was your Easter??  Mine was epic and uplifting, and full of food. Simply the best.

Have you ever had hot cross buns? This was my first year. Before that, my only knowledge of them began and ended with the song of the same name that I was forced to learn on the recorder in 7th grade. That was it. (Fun fact: I haven’t picked up the recorder since.) But when you’re young, it’s almost a necessity that you start your own traditions and/or jump on holiday-specific bandwagons, so here we are. And I have to tell you: I can’t believe I’ve lived my life up until now without hot cross buns. I mean, it’s crazy. I can honestly say, in the four years that I have been baking, hot cross buns are the best things to ever come out of my oven. BY. FAR. Easter Sunday’s breakfast was just EXCELLENT, you guys.

Best served warm, these buns are yeasty, squishy, icing-topped perfection. Traditionally, hot cross buns are filled with dried fruit like raisins, currants, cherries, or dates, but my grocery store was serisouly lacking in the traditional dried mixed fruit bags. What I found instead was a mix of dried strawberries, blueberries, cherries, and cranberries, and I LOVED that combination when paired with the warmed apricot jam and blend of cardamom and cinnamon spices. And while I enjoyed the little bursts of strawberries I got, next time ’round, I’ll try to make my own fruit mix because the cardamom-cinnamon was practically begging for raisins. Either way, fruit in yeast rolls just WORKS.

You may see these most often on Easter, but something tells me these would work extremely well around Christmas time…or just all-year-round in general.

 

It’s never too late for Hot Cross Buns.

 

Find the recipe HERE from Bon Appetit! 

 

 

 

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