Not everyone goes crazy for hot cross buns, but people who do love them, can’t argue that there’s nothing better than a fresh hot cross bun, warm from the oven. And to top it, a knob of lightly salted butter.
I took my old hot cross bun recipe and gave it a fresh twist by adding rooibos tea, which works really well with the spices and dried fruit. If your aren’t a rooibos tea fan, don’t despair, just use warmed milk in it’s place. The rooibos tea adds an earthiness to the spicy buns and I recommend you give a try, at least once. Take about 2 cups of water with 2 rooibos teabags and place it in a small saucepan. Bring it to a gentle simmer and allow the tea to reduce to about 1 cup of liquid. Then there is a little extra in case you need to add more to the dough.
I like to serve serve hot cross buns with lightly salted butter, but it’s also delicious with cream cheese and honey. Then, of course, if by chance there are any buns left over the following day, I love to make French toast with it or even bread and butter pudding. I’ll share those recipes soon!