6 Comments
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Amy's avatar

I love the idea of soaking the dried fruits in rum! I may just have to add this recipe to my hot cross bun baking repertoire. 🧡

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Suzanne's avatar

Saving this post!! 🤤🤤🤤

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Emily's avatar

I cannot wait to make these! Is there any way to frontload some of the preparation so you can get up and bake them for breakfast? Or is that just wishful thinking?

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Monique Henry's avatar

I was wondering if I could let them do a slow rise in the fridge so I could hold them off to bake until Easter supper 🤔

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Benjamina Ebuehi's avatar

Hi both, I've not done an overnight rise for this recipe but I don't see why it wouldn't work!

I would do the first rise as normal at room temperature, knock the air out and then place it in the fridge. The next morning, I'd shape the buns whilst cold and then let them warm up and get puffy at room temperature before baking.

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Monique Henry's avatar

Oooh, thank you so much for weighing in!!! 😻 Finishing planning out the menu now so it’s appreciated👍🏾

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