Ahhh, do you smell that? It’s the smell of spring, the scent of traditions, wafting from the kitchen as delicious sweet and scrumptious hot cross buns bake in the oven. After seeing my friends, Kirsten and Mietta, make hot cross buns I wanted to give it a try. They were never part of my family’s Easter traditions, my mom always made sweet roll bunnies, but hot cross buns always looked so dang good, I thought I’d give it a go this year. I’m all about the sourdough now, so of course I had to make these with my sourdough starter. It’s a slower process but if you give yourself a day of planning it’s well worth it. There’s not a lot of work involved, just time to let the wild yeast do their fermentation thang. You start with a sponge 24 hours before you want to bake, so I usually do this the morning of the day before. Then the night before you mix the dough and bulk ferment overnight. And lastly the morning of you add the fruits and proof, then bake and glaze.
I can’t believe Spring officially starts tomorrow. (Yay!!!) We are actually due to get some snow. (F*ck!!!) I just roll with whatever mother nature wants to do now. But seriously, I wish you all a happy spring! Stay tuned for a post on our wooden egg natural dyeing adventures soon. And also a new video hopefully next week. I couldn’t make a video happen for this recipe cuz taxes were on the agenda last week. (so glad that’s over) Thanks for reading, watching, following, sharing and commenting and literally bringing smiles to this face every day. You guys are the best.
Recipe after the jump…
Happy Spring and Happy Easter!!!