Until then, luckily for me, I have a few select posts that have been languishing on the sideline. Creations of my previous vastly-under-appreciated oven. Today? The perfect time to share some hot cross buns. No recipes, unfortunately -- this is another result of that too-perfect cookbook Bouchon Bakery. Copyright laws are cramping my style. . .
So just a bunch of beautiful pictures of pillowy brioche, stuffed with the juicy currants and raisins, and encrusted with ribbons of glaze.
If you really want a recipe for this coming weekend, you should try my most-favorite (ever) carrot cake recipe. It's the featured post on the sidebar -- even the bunny can't get enough of it 😉. And if you're looking for other things on the blog to explore -- check out the new philanthropy button on the right -- the nonprofit beneficiary will change every month or so, so keep an eye out! Feed your soul as well as your stomach 💗
The key to delectable hot cross buns?
It all starts mounds of luscious, sweet, jewel toned fruits.
Next, swaddle lovingly in a blanket of buttery brioche.
Smoosh (official terminology) all together just like in these blurry action shots!
Admire the beautiful mess of buttery sticky soon-to-be amazing-ness
Divide, and nestle the buns into a 1/4 sheet pan.
Inhale. Exhale. DON'T dive in. Yet.
Alright, now, they're hot cross buns.
You know, maybe I'll give my sad kitchen another shot. . .
These little lovelies may well be worth it 😍