As Easter Friday rolls around, many turn their minds to homemade hot cross buns. Well think no more: we have the best recipe for you (and it’s not even ours!). We can’t really better Karen Martini’s fabulous hot cross bun recipe, so instead we’ve just cooked them up, photographed them, with a few minor amendments. Enjoy!
The first time I ever made homemade hot cross buns I swore I wouldn’t do it again. But then Jen made these smashing ones last week and I’ve decided that it is time to give them another try. It helps with her chef baking know-how, which goes a long way to improving the shape of these delicious buns.
Be careful not to overheat the milk, as it will kill the yeast. Believe me, I’ve made that mistake before!
Without further ado, here is the link to Karen Martini’s recipe. Jen simplified it by omitting the cocoa powder, using mixed peel if you can’t find orange peel, and only used half the quantity of cross mix as she had leftover mixture the first time she made them.