Kimberley’s holiday kitchen
It’s Easter time and that means chocolate eggs and hot cross buns! Traditionally eaten on Good Friday, hot cross buns are enriched bread made with spices and citrus zest/peel. They are marked on top with the symbol of the cross, made from either a flavourless flour water mix or a mix of powdered sugar and milk.
This weekend I undertook a hot cross extravaganza and made hot cross cookies, scones and my signature buns known as hot cross bunnies; obviously made in the shape of a (Easter) bunny.
Previously I have made hot cross brownies and plan to make hot cross pancakes and muffins for next year.
Many recipes for hot cross buns call for ‘mixed spice’. So what exactly is in this blend?
Hot Cross Bun spice mix:
2 teaspoons of true cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon clove
This quantity will be more than sufficient for one full batch of hot cross buns. Use the leftover spice blend to make cookies, scones, cake or whatever else you can think of to ‘hot crossify’.
*For best flavour, grind the spices fresh just before using in a recipe.
*For more pungency double the amounts of allspice, nutmeg and clove.