I was determined to make hot cross buns for Good Friday today and although they came out differently than I had anticipated, they came out delicious and far quicker than I had planned!! I thought I had yeast to make the traditional version, but because just assumed I had some, when it came to the yeast step and went to grab it…sigh…I was out. So with a little improv and internet checking, I came up with a baking powder version for what I had already started and they came out yummy and easy!!! A little different in texture of course, but the flavors are there 🙂 The recipe is below as well as some instagram easter basket and egg decorating idea pics I posted for Easter.
Ingredients:
- 3 cups flour
- 4.5 tsp baking posder
- 1/2 tsp salt
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- zest of one navel orange
- 1/2 tsp ground cinnamon
- 3 Tbsp butter room temp
- 1/4 cup sugar sugar
- 1/4 cup dried cranberries
- 1/4 cup chopped dried apricots
- 1/4 cup raisins
- 1 egg
- 1 cup buttermilk
Directions: Makes 12
Preheat oven to 350 F
- Whisk dry ingredients, sugar, orange zest and fruit into a large bowl.
- Rub in butter with fingers until mixture resembles fine breadcrumbs.
- Whisk buttermilk and egg together and add to dry ingredients. Mix just until a soft dough forms.
- Turn onto a floured board, knead lightly.
- Pat out to approximately 1 inch thickness and, using a 3-4″ round cutter, cut into buns.
- Place onto lightly greased oven tray.
- Bake at 350 for 12-15 minutes.
- Glaze: Mix 1/4 cup powdered sugar with buttermilk one tablespoon at a time until a paste is formed.
- Remove from oven and brush buns with glaze.
- Cool buns on a wire rack. Cut slivers of dried apricots to make crosses and place on top of buns.
Easter basket inspiration. Most of these items are from the Target Dollar Spot…ummm…super cute bunny tote, right?!
I decorated some eggs and went the super simple, yet chic route: brown eggs and a white Sharpie – how easy can it get??!!
