Easter Sunday takes place on 17th April this year and what would the Easter holidays be without hot cross buns?
Recently, supermarkets have been producing more and more interesting flavour combinations - from white chocolate and lemon to masala and chilli. Yum!
But, if you're keen to do some Easter baking over the break and make your own, these are some of our favourite hot cross bun recipes.
They include recipes for traditional hot cross buns to twists including our savoury goat's cheese hot cross bun loaf. We also have puddings including a hot cross bun layer cake and hot cross bun pudding.
How to make hot cross buns
• Yeast is vital and it’s important that the yeast is within date to ensure the dough will rise properly.
• Also make sure the milk you are using is lukewarm – if it’s too cold then the yeast won’t be activated. And too hot will kill the yeast. It should feel lukewarm when you dip in your (clean) finger.
• The dough needs to be kneaded to a point that it's elastic. And by elastic we mean that when you press the dough lightly it should spring back.
• Allow the dough to rise then 'knocking it back' to add the raisins and eventually kneading again before rolling the dough into balls, will prevent large air bubbles from forming in your hot cross buns. This will result in a more even textured and uniform rise
For more inspiration on what to cook and bake over Easter check out our Easter recipes gallery.