I recently endeavored to create Nigella's Hot Cross Buns, infusing the dried fruit with Cabernet Merlot overnight, as I believe the flavors harmonize splendidly. Following the recipe with care, I chose to omit the Cardamom, a spice I do not favor. The result was, without a doubt, the best batch of hot cross buns I have ever produced, though I must lament that I yielded only twelve instead of the anticipated sixteen after a laborious twelve-hour undertaking.
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