Welcome to part two of my hot cross bun Easter super-special! Part one was traditional hot cross buns if that’s what you’re after.
I’ve been surprised to learn since my first post that hot cross buns are somewhat local to the UK, Australia and NZ. So, for my lovely American readers, these are an Easter bun (historically Christian – hence the cross) traditionally eaten hot or toasted during Easter. (more…)
Look what I did! Look look! So proud. Don’t worry, I’ve got step by step instructions for you too.
And yes, they do taste better than store bought. Promise.
I did lots of research on this one. Combined three different recipes, checked what my favourite baker puts in his. Then, I made them again tweaking the things I thought could have been improved from the first batch. I’ve got your back on this one. AND, I’ve got a chocolate chip version I’ll put up in a few days. (more…)
This bread has power over people. You see it. You need it. The sugary goodness stays with you long after you’ve left the page.
We have a tradition in my little house (er, flat) of having breakfast together once a week before we run out to our separate lives. (more…)
See all those pieces of apple, pecan and ginger in that pic? And can you see how moist and buttery the bread is? Yea, that’s going to be a taste explosion in your mouth. If you like ginger, this one is for you.
And do you also see the amazing rays of light over the photo? That’s because I put an effect over it because sometimes I take crappy photos. I bake at night time and the light is crappy at night. (more…)
I’ve spoken about scones here before when I made raspberry scones. In fact I went all out and gave a bit of a history lesson last time.
But these ones are made with buttermilk. And I made them in two varieties: (more…)