A spring twist on an Easter classic – Lemon Cherry Hot Cross Buns made from scratch with lemon zest and dried cherries
What are your Easter traditions? Every year for Easter, I bake hot cross buns, which are sweet spiced yeast buns usually made with cinnamon, allspice, and currants then marked with a cross on top. The cross signifies a crucifix, hence why they are an Easter tradition. I’m not a religious person, but I do still love eating hot cross buns regardless of the meaning. I decided to do a twist with Lemon Cherry Hot Cross Buns by brightening them up with some lemon zest and using dried cherries instead of currants.
I cut the original recipe in half since I didn’t need 20 buns. Then I faced a dilemma – do I make all 10 for Friday when my dad came up and risk them being stale for Easter dinner? Or can I make half now, half on Sunday? My decision was to split the baking. During the first rise, I put half of the dough in the fridge to save for Sunday. The dough will continue to rise but at a sloooowwww pace since the temperature is much colder. The buns turned out fine.
Because I only made six buns (which was supposed to be five), mine are a little fatter because they had more room in the pan to expand.