These buns are packed with raisins, sultanas & mixed peel but adapt the ingredients to your taste But don’t worry if you’ve been hugely organized and already baked a batch for your freezer – there are some suggestions below for alternatives to your standard hot cross bun, and the more diverse and imaginative the entries the better! With Easter just a few days away and the shelf-life of a homemade hot cross buns a little less than 48 hours, now couldn’t be a more perfect time to get baking. This month I’m hosting the Fresh From the Oven challenge and I’ve decided to task anyone who wants to get involved with making spiced buns.
A simple enriched dough of flour, sugar, butter and egg is stirred through with mixed spice and additions of your choice – typically raisins, sultanas and candied peel, although chopped dried dates, apricots, cherries or even chocolate are all delicious alternatives – before being quickly kneaded, left to rise then divided into perfect little pillows and marked with a cross. The name for these Easter treats always anthropomorphizes them in my eyes: rather than being crossed for religious reasons, I always imagine them as hot and bothered: a flustered little addition to any baking repertoire. Luckily making these lovely seasonal buns is anything but bothersome.
Little spiced buns with a sticky syrup glaze
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