These sound like a bit of a novelty ‘just-for-the-sake-of-it’ food, but I assure you they’re beautiful. The spice of the bread lends a grown-up air to breakfast, tasting like something much more complicated – sort of like a beignet.
The factory I work at is open on Good Friday, so it’s not quite my holiday yet, but happy Easter break to those of you who have time off! If you’re observing passover, you can have these on Tuesday. If you’re like my mum, and have given up bread for lent, maybe someone will treat you to these on Sunday morning (ahem).
The white flour in these means that they’re not an everyday food, but that’s the point of seasonal foods – you wouldn’t live on mince pies and brandy butter either. I made mine with almond milk but regular would be great too.
A four-day weekend is basically two extra Sundays – are you going to do more long runs this weekend?
per 2 hot cross buns:
50 ml milk or milk substitute
a little butter
Handful of raspberries
1 tbsp Greek yogurt
1 tbsp agave nectar
1. Wash your frying pan twice. Even if you can’t remember the last time you cooked onion, your frying pan has a vague recollection.
2. Beat your egg(s) and milk in a shallow bowl. Cut your hot cross buns in half and soak it in the custardy mixture for a few minutes, turning over halfway through. I made a few little fork pricks on the top side of the hot cross bun to allow the custard to permeate the golden crust.
3. Heat a little butter in your very clean frying pan over a medium heat. Fry the eggy hot cross buns for about 3 minutes each side until golden, squashing a bit with a spatula to make sure the middle gets cooked.
4. Serve with raspberries, yogurt and agave nectar. Enjoy!