This Easter, my Mother in Law is out of town, which means that the Easter desserts are my responsibility. And since she’s a good baker, I have some big shoes to fill. But thankfully, she’s left her guarded hot-cross bun recipe with me, meaning that our cousins won’t even notice her absence. Upon closer inspection, however, I noticed a few peculiar things about this recipe.

Firstly, rather than using dried yeast, i uses fresh baker’s yeast. This means that the temperature of the milk in the dough can’t be too hot, or it might kill the yeast, resulting in flat buns. 

Secondly, I shouldn’t use a pre-mixed spice mix but rather measure my own concoction. Thankfully, our spice cabinet is impressively stocked, if I may say so. And to give the buns that sweet and spicy aroma, I intend to indulge in the cinnamon.