Home-made Hot Cross Buns

 For once, and possibly as a 'next step' from our occasional enthusiasm for making our own bread... we decided to make hot cross buns on Easter Friday morning. This aim wasn't really helped by us sleeping in... but eventually the enthusiasm for trying out the Alison Holst recipe got the better of us and we started...
The buns... rolled into balls... had to rise (for the second time) before the crosses were to be added and I'll admit we cheated and instead of making the crosses from scratch we grabbed some short pastry from the freezer, sliced it thinly, and used it instead.
 Having attached the crosses they were left to rise again before cooking.
I think they'd be better left to rise further... however it was a damp day and we had raise the mixture over a bowl of hot water... then do the final rising in the lower oven set at under 100 degrees (about 70 - 80).

After they had reached the point at the right we put them in the oven for a really swift bake (10 minutes @ 220)

 They came out looking pretty good... both the tray to the right and the last ones which were more bun like round ones.
We were so chuffed with ourselves we almost forgot to put the glaze on ... the bit that adds that sticky bun effect and just finishes them off.

Then it was time for the tasting....it's so satisfying eating something you've made yourselves.... they were great!

 When we make them next time we'll probably add more spice.. and perhaps a little cinnamon... they seemed to be a bit lacking in that quintessential flavour that signifies hot cross buns.... and we'll probably experiment with chocolate and develop something different which we can make into a future tradition... it all helps give Good Friday an activity!
And I've found a great recipe for left over hot cross bun pudding - a new take on bread and butter pudding which will be useful in case there are ever any failures!