A perfect hot cross bun recipe, according to Richard Bertinet
Who can resist hot cross buns at Easter? Toasted and then sandwiched with a good slice of butter in the middle that melts slowly - just remember to flip it halfway through the melting so both sides get equally butter-soaked. It's an Easter treat that we love and this hot cross bun recipe means you don't need to rely on the bakery or supermarket having your favourite in stock. Plus, it'll really impress your family.
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You will also need a large baking tray and a piping bag and nozzle
The Bertinet Kitchen can be found at 12 St Andrew's Terrace, Bath, BA1 2QR. Phone: 01225 445531 or visit thebertinetkitchen.com
What does a traditional hot cross bun contain?
The original hot cross bun was called an ‘Alban Bun’, originating in St Alban's, developed by a 14th-century monk at St Alban's Abbey. From 1361, Brother Thomas would distribute these buns to feed the poor on Good Friday. The original recipe remains a guarded secret but it was made with flour, eggs, yeast, currants and grains of paradise or cardamom.
