Hot Crossed Buns
Today the house was full. A dozen or so kids waited upstairs while we filled the living room with jelly beans and chocolate eggs, then descended the stairs like locusts, cleaning the place out in minutes. Then they played on the back porch and in the basement while the grownups sat in the kitchen, nibbling cinnamon buns and waffles while Mike played barista, making lattes for us all. We need to do this Easter thing more often.
I made another batch of that matzo crack, and some hot crossed buns, because I think I’d miss them if I didn’t. I posted the recipe here a couple years ago, so the refresher is over at the Family Kitchen.
April 23 2011 05:58 pm | leftovers
Erica B. on 24 Apr 2011 at 11:08 am #
Happy Easter to you & yours Julie. : )
Mary on 24 Apr 2011 at 4:25 pm #
You are clever! Hot cross buns are SO delicious but I get a little nervous around yeast!
Happy Easter
Mary
Mom of one on 25 Apr 2011 at 12:50 pm #
Wow! Thanks for the recipe. Took a jiffy, rose beautifully and tasted great even though I saw most of the sugar on the table after the dough had risen. Will be an Easter tradition in our house for years to come (hopefully with the sugar next time!).
I too struggle with yeast but this one was no problem.
Robyn in Mountain (Ontario that is) on 26 Apr 2011 at 7:27 am #
I’ve always wanted to make these. What is candied citron — is that lemon?
JulieVR on 26 Apr 2011 at 11:00 am #
Candied citron is those little bits of candied orange and lemon peel – you could use any candied bits you like!
Robyn in Mountain (Ontario that is) on 03 May 2011 at 11:01 am #
Ah! Thanks for letting me know. Cheers!