It has been pretty silent around here on this blog the last week. I have my (wonderful) in-laws here at the moment and we’ve been busy doing all sorts of things together. Lots of walks, trips to Milan, delicious meals together and board game playing. The kids are in heaven with the non-stop playmates (and chocolate givers).
This past week-end the weather was rainy and miserable so we ended up spending the entire Sunday inside the house. For vieruurtje (Dutch for afternoon-snack and literally translated as “little 4 o’clock”) I made the clan some good ol’ Easter Hot Cross Buns.
This is a basic recipe and much simpler than the traditional recipes that seem to include a ton of steps. Usually I would also add some candied citrus peel or currents to the dough but unfortunately my kids would disown me for life and run out the door and never come back if they found such things in their buns.
I took a basic white bread recipe and added some extra sugar and cinnamon (similar to the Cinnamon Swirl Bread from last week). These buns come out really soft and spongy and actually keep fresh for a day or two. Before putting them in the oven I take a sharp knife and slash a cross on the tops. That way there is a perfect indentation for the ever important icing to settle into (after cooled).
Nothing really gives me that Easter feeling more than a pan of fresh-out-of-the-oven Hot Cross Buns (and a sunny garden full of blooming flowers of course). Throw in some kids wearing pastel coloured spring dresses and straw hats and it’s absolutely perfect.
Read on for recipe.
Jillian In Italy 
