Hot Cross Buns



  • 1 1/4 cups warm milk
  • 4 1/2 teaspoons active dry yeast
  • 3/4 cup plus 1 teaspoon sugar
  • 3 cups bread flour
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup dried currents or raisins
  • zest from 1 lemon
  • zest from 1 orange
  • 3/4 cup (1 1/2 sticks) butter
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract


  • Confectioner’s sugar (amount fluctuates based on how much glaze you want on your buns.)
  • water (amount fluctuates based on how much glaze you want on your buns.)


In a stand mixture, combine the yeast, teaspoon of sugar, and the warm milk in a bowl. Mix until combined. Let the mixture stand in the bowl until the mixture is foamy, frothy, smells of yeast, and is beige in color, about 5-6 minutes.

Meanwhile, combine the flours, cinnamon, salt, nutmeg, and zests and the remaining sugar in a bowl. Mix well. Add half the flour mixture to the stand mixer mix. Mix. Add the eggs, yolks, vanilla, and butter. Mix again. Add the remaining flour. Mix yet again.

Scrape the bowl with a rubber spatula and switch to the dough hook. Mix at a medium speed for 5-6 minutes, until the dough comes together easily and can be scraped down with a dough scraper. It won’t completely clear the sides of the bowl. The dough should remain a little tacky. Add the currants and mix until well distributed.  Allow the dough to rise until it is doubled is size, about 1-1 1/4 hours.

When the dough has risen, place it on a floured surface and split the dough into 16 even pieces. Place the dough onto two 12×18 rimmed baking sheets, not touching, and allow to rise for 45 minutes.

Place 2 racks in the oven, equal distances apart. Preheat oven to 350ºF. Place bus in oven for 18-20 minutes, switching trays from top to bottom halfway through.

When out of oven, mix sugar and water, adding water a tiny bit at a time until you have a nice, thick, pipeable glaze. Cut off the tip of a ziploc bag and fill the bag with glaze. Pipe an X onto the buns. Enjoy!



Pear Apple Strawberry Crisp


Fruit mix:

  • 5 pears
  • 1 apple
  • a few strawberries
  • 1/8 teaspoon orange zest
  • 1/2 cup sugar
  • 3 tablespoons flour


  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup quick cooking oatmeal
  • 1 stick (1/4 pound) butter, diced
  • 3/4 cups flour

Prehat oven to 350º F

Take the pears and apples, slice them into small bits, and place them in a large bowl. Add the orange zest, sugar, and flour. Toss. Mix in the strawberries. Spoon the mix into ramekins.

For the topping, mix the flour, sugar, brown sugar, salt, and butter in the bowl. With a pastry cutter, mix until the butter is the size of peas and well mixed. Sprinkle over the fruit. Bake in the oven for 40-45 minutes. Serve imedeatly.

Lemon Blueberry Bread

  • 2 cups flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 tsp. table salt
  • 1 cup blueberries
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon. lemon juice
  • 1 stick melted butter

Heat oven to 350º F. Butter and flour a 9x5x3 inch pan.

In a bowl, mix the flour, sugar, baking powder, salt, and blueberries.

In a different bowl, combine the milk, eggs, lemon zest, lemon juice, vanilla, and butter. Add to the dry ingredients. Mix until evenly moisturized. Put in pan.

Bake for 50-55 minutes, or until a skewer comes out clean.