I’m not a big fan of hot-cross buns. It’s a dried fruit thing. Which is weird, ’cause I like dried fruit (as you’re about to find out).
I may not be a fan, but hot-cross buns are big this week in foodblog land — there’s no food so quintessentially Easter — so I may as well have a crack at it.
Peter Reinhart’s Raisin Focaccia Bread IS a favourite around here (see what I mean about liking dried fruit?), so it was a small leap in my tiny brain to disguise a batch of that as hot-cross buns.
I divided the dough up, piped on some crosses, and glazed the buns hot out of the oven.
They looked great! Delicious!
The thing is, they were a bit heavy. Too dense. I wouldn’t do it this way again.
As for I would make them next time? Come visit the Pender Islands’ Farmer’s Market this Saturday — swing by my table and sample a free mini hot-cross focaccia bun. You be the judge and see if I get them right!