Coloring Easter Eggs and Making Hot Cross Buns…
This is the first time Lucy has decorated eggs. It was very cute, and very very messy…
Now we get to the Hot Cross Buns. I love these, but rarely can you get good ones. I came across this recipe and had to try it:
http://www.poiresauchocolat.net/2013/03/hot-cross-buns-v4.html
The recipe is British so if you want to try it, you will need a food scale. Otherwise, just to save you a google search, sultanas are raisins. Maybe you knew that, I certainly didn’t. But this is a great recipe, the only change I made was making the crosses on the buns from a powdered sugar glaze instead of flour. I put that on after they had cooled a bit.
Try to eat these guys while they are still warm, but 10 seconds in the microwave works too. The recipe is quite labor intensive as a warning. Also this method of making candied citrus peel works fabulous.
Me Tea and Lucy 
Your buns look lovely! I’m so glad you liked the recipe. Out of curiosity, why did you decide to use a sugar glaze cross?
P.S. Sultanas aren’t actually raisins – they’re made from white grapes instead of red grapes like raisins.
Oh sultanas are just called white raisins here I think–we are fancy like that \in the states. And I used frosting because that is typically how I have eaten them, and I suppose I just like frosting! I know the flour looks nicer, but I like the sweetness the sugar adds–makes them a little more breakfast-like. Thanks for the comment. Just discovered your blog and love it.
Ahh that makes sense! I didn’t know that – in Europe they separate them into sultanas and rasins too. I can understand the extra sweetness, though doesn’t the icing really gunk up the toaster/drip off when heated?
Glad you like the blog! I love the coloured eggs – I haven’t made those in years.