Spicy bun time

The approach of Easter is time to get out the bread maker and make spicy buns. I use Mum’s hot cross bun recipe – always a family favourite – adapted to the bread maker dough function. It’s very satisfying to turn the dough mix out onto a floured board and shape the buns into rounds. It takes about 30 minutes for them to rise and 20 minutes or fewer to bake. Here is the result:

I don’t bother with crosses on top. In previous years we have enjoyed these buns so much that I’ve continued making them through winter, varying the flavourings such as using crystallised ginger instead of sultanas and mixed peel. Yum.