This is something a little different to the usual hot cross buns. This would be yummy freshly baked on Easter morning. You can let the mixture rise overnight in the fridge, knock down in the morning and rise for another 30-45 minutes before baking. Fresh is best though I find with bread.
This recipe does have bread improver in it. If I’m making bread for friends and don’t want to risk it being a flop I’ll add just a little in. Perfect soft fluffy bread every time! The key to having this nice and soft is to knead for 6 minutes, double rise and bread improver. See my bread tips here.
I have sliced this and now have it in the freezer. Mr 4 year old loves it toasted in the morning for breakfast.
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