I’ve written about the beginnings of hot cross buns in the past so I won’t bore you with all of that again. They are, I think, my favourite treat at this time of year. The light flavour of spices, not as bold as in the wintertime with gingerbread, but enough to give a little warmth. The different types of dried fruit, I usually go with a mix of raisins, sultanas and currants, you could add some cranberries or craisins, or some candied peel. Then toasted so they’re lightly golden, with a slathering of butter, slowly melting into the bun.. mmm yum!

I’ve played about with the recipe a few more times since I last posted about them, and I’m definitely happy with the results. I made a batch of 12 as a final test, and refused to give any away (most test batches either head to my workplace, or Michael’s.. we can’t manage them all ourselves!), they were all mine *cackles*

As they’re a bread they do go stale pretty fast, we’re avoiding putting in any preservatives so they just won’t last very long. Since they are toasted before eating they do get a couple extra days leeway.

Perfect for breakfast, elevenses, brunch or afternoon tea, I do enjoy my hot cross buns with a cup of tea or coffee. You’ll see some people pipe their crosses on with icing after the buns are baked, I make a paste that gets piped on pre-baking and bakes into the bun – purely because that’s how I’ve always had them so it my mind it’s better that way!

I’ll be selling these in quantities of 12, each bun is a nice hefty size (approximately 4″ in diameter), for $18, we look forward to hearing from you.