These buns are just about to go into the oven (sorry!)
Did you know that the cross on Hot Cross Buns is made with a mixture of flour and water? Until this arvo, it was news to me!
Some recipes, including the one in my Better Homes and Gardens "Holiday Cook Book" (1959) call for an egg white icing sugar combo, piped on after the buns have cooked.
Fresh out of the oven-if you wanted perfect buns, this is when you'd brush yours with a sugary glaze.
And speaking of perfect, to avoid a wonky cross, just make your flour and water mix a little thicker than I did.
(but having said that, you know I don't mind a bit of wonk. In our house, we call 'wonky food' "El Rustico!" A handy little phrase which covers all sorts of cooking disasters. It gets bandied around a lot round here!)
Delicious, and the smell while they were baking? Heavenly!
(teacups are vintage, made in Spain, a present from my sister-in-law)
Green juice be damned!
This is the recipe I used, but here's a retro one you might prefer
source, Better Homes and Gardens Holiday Cook Book, 1959.
Happy baking and wishing you a happy Easter for next Sunday too x