Served as a classic Easter treat, the buns can also be enjoyed at any time ... then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk.

This Easter classic was traditionally eaten only on Good Friday to mark the end of Lent. The sweet buns can be made in ... 1 In a large bowl, combine the flour, yeast, cinnamon, sugar and ...

For the buns, sieve the flour ... Make a well in the centre of the mixture, then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to ...

To make the hot cross buns, dissolve the yeast with 1 tablespoon of the sugar in a little tepid milk. Put the flour into a bowl, rub in the butter, add the cinnamon, nutmeg, mixed spice ...

To make the bun dough, rub in the butter and then add the whisked eggs. Add the yeast mixture and enough ... icing and spread over the top of the Easter ring while it is still warm.

Patience is needed, but here is a basic recipe for traditional hot cross buns that will be worth the wait. You will need: - 1lb flour (plus an extra 1/3 cup for decoration) - Add the yeast and two ...

What’s the best way to gobble the notorious hot cross bun, everybody’s favourite Easter snack ... butter and yeast, with sultanas, mixed peel and a dash of cinnamon. But we’ve known ...