I don’t know about you but when I was a kid there was one type of hot cross buns. Ironically they were called hot cross buns. Now there are so many more varieties, and these ones are a delicious variation that I’m loving: lightly lemony fruit free hot cross buns.
Hot cross buns basically appear in the shops the second the Christmas stuff is packed up, and for good reason: these delicious little morsels are so good. Grab and go, they are great for breakfasts on the run, easy afternoon snacks and everything in between.
So much so that every year I make a new version for the blog! You can check them out here:
One of the best ways to make hot cross buns is to use a large square container. I’ve used a 30X30 cm cake tin to create these ones, it helps keep them all together and uniform. It also assures they have square sides, just like the ones in the shops.
These are a fun baking project to make with kids and are easy to make. Wait times for the rising aren’t too bad either, so you can easily keep them entertained.
Why make them fruit free? Well, despite Master 6 loving sultanas…he won’t eat them in baked goods. Does that even make sense? I don’t think so, but that’s his prerogative. Personally, I like the traditional ones, but these lightly lemony fruit free hot cross buns come in a close second.
If you’re not keen on baking 24 of these, then halve the recipe, it’s simple to do. I like to make 24 so that I’ve got some for the freezer. Because these are so delicious for afternoon tea, and super convenient if anyone pops around during the Easter period.