Sourdough starter variation of your fabulous recipe, as I usually replace the yeast with it in all my baking. Proofed for nearly 24 hours, but it was well worth it. Easily the most delicious hot cross buns I ever made! Used rum raisins and apricots for the dough, and after baking, coated with warm honey and rum mixture. Absolutely delicious, thank you for tempting me to make these.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more entriesYour comment has been submitted.