Hot cross buns. Hard to find in France so I decided to have a bash at making a batch. Besides, on a chilly, wet Saturday afternoon, I liked the idea of filling the house with warm, spicy, yeasty smells.
As with any recipe these days, all you need to do is Google the name and take your pick. This time, they were all much of a muchness. I didn't have currants or chopped peel around but I reckoned raisins would do the job and I'd add a little more cinnamon and nutmeg to compensate for the lack of allspice.
I ended up with one of Delia Smith's recipes because, while I'm not a huge fan of her sometimes nanny-ish approach, you want absolute persnickety precision in measurements and technique with things like hot cross buns.
Here's what we ended up with... one missing because, next to making hot cross buns on a grey afternoon, there's nothing better than eating one, warm, butter-spread and straight out of the oven.
3 hours ago