Hot, Crossed and Toasted.

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Since starting full time work I’ve really learned to savour the weekends. In those two days you aim to do everything that you would have normally fitted into your free-as-a-bird, loose scheduled student weeks, which can sometimes prove tricky and you find yourself running around, crazy-lady style, when really you should be taking it a bit easier! Then, every so often you get an extra special weekend – THE BANK HOLIDAY! A glorious extra day off to do whatever you may please with.

This weekend happens to be the Easter weekend, with which comes a Friday and a Monday off work. In honour of this I decided to spend the majority of my Good Friday in the kitchen. I’m not usually one for super time consuming bakes with lots of proving or resting needed in between stages, I like to get in there and have a nice freshly baked result shortly after. But what with it being Easter then Hot Cross Buns where definitely necessary!

Having just said that I don’t really do baking that involves lots of rising and kneading and resting, these buns included all of those but really it wasn’t that much faff! I used a recipe from here, and I have to say for a first time I feel that don’t look too bad. They definitely look homemade, and more on the rustic side but altogether not too shabby. But the test truly comes with the first taste which although was vaguely Hot Cross Bun like, could have been better had I remembered to add in the egg. And the sugar…(oopsy!) At least I’ll know for next time and until then I have a nice batch of unique, slightly spicey bread rolls!

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