No longer “one-a-penny”

Again with the lag time between cooking and posting – one day I will be less busy and be more on time with this. So for Easter week, I was searching for something both clearly Easter-y but didn’t involve meat or intense amounts of sugar – its surprisingly difficult. My guess is because after 40 days of Lent, all anyone wants to eat is dessert and meat. But there are also a ton of different Easter breads. The Russian Easter bread is kulich – which my parents make every Good Friday. However, it is the most finicky, brutal recipe in the world. According to family lore it takes ten years to learn to make properly. So I was not about to attempt that. Instead I decided to make hot cross buns!

I loved hot cross buns growing up, but my mom always put currants in them – blech. Since hot cross buns are traditionally eaten on Good Friday, I made them Thursday night, so that all I had to do on Friday was stick them in the oven and bake for twenty minutes. The recipe I used was fairly straight-forward; let yeast get bubbly, add flour, egg, spices, etc. Let rise – punch down, divide into rolls, let rise again.

hot cross buns without the crosses

hot cross buns without the crosses

The result – yummy! The only thing I got wrong is I didn’t add the little icing crosses on the rolls. I tried making icing, but I added too much milk and it got all thin and runny and so was ineffective as bun decoration. Oh well. All in all, I have a feeling I’m not going to wait until next year’s Good Friday to bake these buns again.

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