This recipe for Hot Cross Buns came from my mother-in-law, who used to make them for the teachers at the kids’ school every year during Holy Week. I took a cue from her and made them for J’s preschool teachers last week. They are a nice treat any time of year, yet somehow I only make them around Easter.
A few tips:
- It may look like you have too many raisins initially, trust me, once the dough doubles it will be enough (in fact I added about a 1/4 cup extra because I like raisins)
- The dough will be sticky when you are kneading it, resist the temptation to add more flour so it doesn’t become too dense. Better yet, if you have a mixer with a dough hook or bread maker (set for dough only) use that.
- She used to use a tiny syringe to make the X, available at your local pharmacy. You can pull out the pastry bag with a small tip. I usually just use a toothpick or bamboo skewer or even a knife, whatever is handy.
Be sure to follow us on Facebook, Google+, Pinterest and Twitter . I post recipes or tips just about every day that are too short to write a full fledged blog (or a preview of what I am going to blog). Yesterday, I shared Dad’s recipe for Grilled Leg of Lamb (cooks on the grill in 40 minutes, saving you cooking time and freeing up your oven for side dishes and desserts).
Until next time, happy eating.