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Hot Cross Buns 2006
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Spices, butter and sugar can slow down the fermentation, so extra yeast is needed in this recipe, and a slow rise overnight in the refrigerator to make a moist, light bun that won't go stale within hours of baking. For a change, you can try replacing the orange zest with lemon zest and use caraway seeds in place of the mixed spice. Or make it into a stollen by rolling the dough into an oval and laying 150g golden marzipan down the centre, then folding the dough over. After baking, brush with melted butter and dredge with icing sugar.
Makes: 8 large buns
Typical values per serving:
This recipe was first published in March 2006.