two a penny
Oh, Easter.
You can keep your chocolate eggs, your bunnies and your bilbies, all I need is a hot cross bun.
Ideally warmed (not toasted), with a lick of proper butter.
For someone who makes a lot of bread, and buns, and any number of bakery items I just cannot get through the day without, it was weird it'd never occurred to me to make my own hot cross buns.
I was kinda busy over Easter what with the odd hospital visit and being away, so I made these for the first time this weekend.
And they're dead quick and easy.
Just like a bought one.
I used this recipe, but increased the spice and next time would add a bit more. Also I think they could use a touch more sugar. It is a sweet bun, right?
And now, I think we might now be officially hot cross bunned out.
(Until I make these – without crosses – in a couple of months time, hello current buns!)
So did you make buns this year?
And more importantly, are all the easter eggs really gone?!
xxx
Sue
May 3, 2011 at 4:48 amYep, those eggs are gone, gone, gone, baby! Nothing lasts long around here.
And your buns look amazing! I’ve been wheat-free for about 5 years, and am just cautiously (and so far harmlessly) reintroducing little bits- lucky I’m so crazy busy and a lousy cook, or else I’d make these and love them and gorge myself and the allergy would flare up and it would be all terrible, you know. Terrible.
Lucky.
island dweller
May 3, 2011 at 4:51 amYes I agree they can be eaten all year round! I will take them over the eggs too. I tried a recipe that your sister posted on facebook, not bad for our first go. I will have to try this one too. I can’t believe I have lived without them for 7 years, I have not found them here in my local store. I also hope your smallies are on the mend.
PinkCat
May 3, 2011 at 5:07 amI found them really easy to make too. And lots of fun to make – I burnt a few calories working hard to get my reward! I’ll definitely be making these again before next Easter – without the cross of course! x
innerpickle
May 3, 2011 at 9:00 amAs I hit ‘publish’ I was thinking of you and other favourite gluten-free-ers. Apologies for the blatant gluten idolatry all over this blog darling girl. Thanks for sticking round!! xxl
innerpickle
May 3, 2011 at 9:05 amIt was that article which that particular sister posted that made me think, I should make these too!!! And then other beloved sister was also busy making them and, you know, I have keep up with IWM and SB!!!
innerpickle
May 3, 2011 at 9:06 amDo you know, the cross only worked on one or two, the ones I photographed! I made the mix too thin and a number of my buns just had weird splodges on them. Better as a plain old currant bun. x
lily boot
May 3, 2011 at 9:07 amyes we did – and they were so good, we’ve been making them since 🙂 Now I just have to work out lurid pink icing and cocnut topping and I will have the currant bun of my childhood! Hope you are all recovering from your dramatic Easter weekend.
Julie
May 3, 2011 at 11:31 amHi Fi, they look absolutely divine…much better than the shop bought ones, which we, with me being a kitchen phobic devoured!. Hope you & yours are all well & happy now & enjoyed your delayed buns x
one lentil croquette short of a picnic
May 3, 2011 at 12:15 pmHi, this was my first year at successful hot cross bun making (made the Nigella recipe before and they came like hot cross bricks!). Yours look delicious. I reckon they are so much better than bought ones – the supermarket ones are so doughy. I did cheat though, and made my dough in the breadmaker!
Charley
May 3, 2011 at 2:28 pmI agree with Julie and One Lentil. Looking MUCH better than bought. I got mine from our local Greek Bakery this year, made by “Yia Yia” who is self appointed Greek Grandma to my two little girls and feeds them with doughy delights everytime we go in, to the point where I sometimes have to cross the road and hide if we have a bin full of bread! The real test came when I was offered one by a friend, i think it was of the “Tip Top” variety. I had to politely swallow a few mouthfuls before accidentally dropping it on the floor right next to my labrador. Next year I’ll give your recipe a whirl!
Smelly Valleley
May 3, 2011 at 6:02 pmWay to go on the buns. As for the eggs, i have responsibly bought up a nice little supply (all half price or less) to do me all the way thru winter. I felt it was my duty to do so. xx
Jamie
May 4, 2011 at 6:15 pmOooh these are gorgeous buns! The texture inside is perfect, just the way I love them! Have never made them before but now I will!