You would expect someone of stable mind to be suffering from Hot Cross Bun fatigue after weeks of dining out, almost exclusively, on the bready Easter treat.*
But, no. Not this bunny.
Unfortunately, my current (currant?) food obsession means my wheat and dairy intolerant digestive system is not a happy rabbit.
But, I’m hooked. And until Easter passes, I’m afraid I simply will not be able to resist devouring as many sticky, spicy fruit buns as humanly possible.
So, I can either persevere until my intestines implode or I can hit the kitchen and start churning out my own wheat and dairy free buns (I reckon I’ll choose the latter option).
I’m looking forward to dusting off my recipe for Spelt Hot Cross Buns. It makes a large batch of fluffy buns and can be easily modified to include or exclude dairy (without sacrificing taste and texture either way).
Give them a go over the long weekend yourself! They are pretty easy to make (if you are organised enough to allow time for proving the dough) and nothing beats an Easter bun fresh out of the oven. Yum!