Hot Cross Buns – A Traditional English Easter Treat
Hot Cross Buns are a lovely Easter treat. I like them toasted with butter for breakfast on Good Friday. This homemade version wins over the ready made sort hands down.
I always prefer to use fresh yeast, which is readily available here in Mallorca. I you live in Spain it is in the fresh section in the Mercadona and is called Levadura Fresca, or Levital Fresco, it comes in a pack of 2 small yellow 25g cubes, and I would use half a cube for this recipe but you could use the equivalent dried yeast, if so follow the directions on the packet. Although you can freeze fresh yeast, you need to do it straight away and wrap it properly. Put it in the fridge for 12 hours before using, and still use it within a month.
This recipe has been adapted to use a mixer with a dough hook and fresh yeast, from Paul Hollywood´s recipe on BBC Good Food.
You could try this with chopped dried apricots if its hard to find mixed peel.