Hot cross buns in the time of lockdown
Having endless and unstructured time during our coronavirus lockdown is a challenge for me. One of the things that helps me get through the day is taking on the demands and rhythms of making sourdough bread. With lots of time, no yeast, and four people to feed, it seemed an obvious step, although success with sourdough had always eluded me in the past. Checking on my rising dough is now what gets me out of bed in the morning, as I tweak and change my methods daily in the quest for the perfect loaf.
With Easter weekend approaching, the obvious next step was to rise to the challenge of sourdough hot cross buns (no pun intended). Patience is needed for this, as the slow proving time means they take about 24 hours to make. But hey, time is the one thing that we currently have in abundance. So here are our hot cross buns, still warm from the oven, in the soft April evening light, accompanied by a jar of forget-me-nots from the garden. Wishing you all a safe and healthy Easter bank holiday weekend. (In case you were wondering, and I know I am probably biased, but they were delicious!)
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