Name: Easter 2025: Your Ultimate Guide to Planning the Perfect Celebration
Prep time: 45 min
Cook time: 25 min
Total time: 180 min
Yield: 12 buns
Ingredients: 500g strong white bread flour, plus extra for dusting; 7g sachet of fast-action dried yeast; 50g caster sugar; 1 tsp mixed spice; ½ tsp ground cinnamon; Zest of 1 orange; Zest of 1 lemon; 75g mixed dried fruit (raisins, sultanas, currants); 50g candied peel, finely chopped; 300ml lukewarm milk; 1 large egg, lightly beaten; 50g unsalted butter, melted; Pinch of salt; 75g plain flour; 5-7 tbsp water, or enough to make a smooth paste; 2 tbsp apricot jam; 1 tbsp water

Easter 2025 is just around the corner, and that means it's time to start planning the perfect holiday feast! Forget the same old ham and scalloped potatoes; this year, let's elevate your Easter celebration with a dish that's both impressive and surprisingly easy to make: a succulent, herb-crusted leg of lamb.

Lamb has a rich history as a centerpiece for Easter celebrations, dating back to ancient Passover traditions. Symbolizing sacrifice and new beginnings, it's a dish that carries deep cultural significance. But beyond its historical roots, lamb is simply delicious! The tender, flavorful meat, when cooked to perfection, is a true culinary delight.

What makes this particular recipe so special? It's all about the balance of flavors and textures. The crispy, aromatic herb crust perfectly complements the juicy, melt-in-your-mouth lamb. Plus, it's a dish that's sure to impress your guests without requiring you to spend hours slaving away in the kitchen. So, as you prepare for Easter 2025, consider adding this show-stopping leg of lamb to your menu. You won't regret it!

Ingredients:

For the Hot Cross Buns:
500g strong white bread flour, plus extra for dusting
7g sachet of fast-action dried yeast
50g caster sugar
1 tsp mixed spice
½ tsp ground cinnamon
Zest of 1 orange
Zest of 1 lemon
75g mixed dried fruit (raisins, sultanas, currants)
50g candied peel, finely chopped
300ml lukewarm milk
1 large egg, lightly beaten
50g unsalted butter, melted
Pinch of salt
For the Crosses:
75g plain flour
5-7 tbsp water, or enough to make a smooth paste
For the Glaze:
2 tbsp apricot jam
1 tbsp water

Making the Dough

First, let's get our dry ingredients together. In a large mixing bowl, whisk together the flour, yeast, sugar, mixed spice, cinnamon, orange zest, lemon zest, and salt. Make sure everything is evenly distributed. This ensures the yeast activates properly and the spices are well incorporated.
Now, add the dried fruit and candied peel to the dry ingredients. Give it a good mix so that the fruit is evenly dispersed throughout the flour mixture. This prevents clumping and ensures every bun has a delicious fruity bite.
In a separate jug, whisk together the lukewarm milk, egg, and melted butter. The milk should be warm to the touch, but not hot, as hot milk can kill the yeast.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Using a wooden spoon or your hands, gradually mix the wet and dry ingredients together until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, add a little more flour, a tablespoon at a time. Kneading is crucial for developing the gluten, which gives the buns their lovely texture.
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp tea towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working its wonders, creating those air pockets that make the buns light and fluffy.

Shaping the Buns

Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface.
Divide the dough into 12 equal pieces. I find using a kitchen scale helps ensure they're all the same size, resulting in evenly baked buns.
Shape each piece of dough into a smooth, round bun. To do this, gently stretch the surface of the dough around to the bottom, pinching to seal. This creates a tight surface tension, which helps the buns rise nicely.
Place the buns on a baking sheet lined with parchment paper, leaving some space between each bun. This allows them to expand as they bake.
Cover the buns loosely with plastic wrap or a damp tea towel and let them prove for another 30-45 minutes, or until they have almost doubled in size. This second proving is essential for achieving that soft, pillowy texture.

Making the Crosses

While the buns are proving for the second time, prepare the paste for the crosses. In a small bowl, mix together the flour and water, adding the water gradually until you have a smooth, pipeable paste. The consistency should be similar to toothpaste.
Transfer the paste to a piping bag fitted with a small round nozzle. If you don't have a piping bag, you can use a zip-top bag and snip off a tiny corner.
Once the buns have finished proving, pipe a cross on top of each bun. Start by piping a line down the center of the buns, then pipe a line across the center, perpendicular to the first line. Try to keep the lines straight and even for a professional look.

Baking the Buns

Preheat your oven to 200°C (180°C fan/Gas Mark 6). Make sure your oven is properly preheated for even baking.
Bake the buns for 20-25 minutes, or until they are golden brown on top. Keep an eye on them, as oven temperatures can vary. If they start to brown too quickly, you can loosely cover them with foil.
Remove the buns from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Making the Glaze

While the buns are cooling, prepare the glaze. In a small saucepan, heat the apricot jam and water over low heat, stirring until the jam has melted and the mixture is smooth.
Brush the warm glaze over the tops of the warm buns. This gives them a beautiful shine and adds a touch of sweetness.
Let the glaze set slightly before serving. The glaze will help keep the buns moist and delicious.

Tips and Tricks for Perfect Hot Cross Buns

Use good quality ingredients: The better the ingredients, the better the final product. Use strong bread flour for the best texture and fresh yeast for optimal rising.
Don't overheat the milk: Hot milk can kill the yeast, preventing the dough from rising properly. Make sure the milk is lukewarm, about 37°C (98°F).
Knead the dough well: Kneading develops the gluten, which gives the buns their characteristic texture. Knead for at least 8-10 minutes, or until the dough is smooth and elastic.
Prove the dough in a warm place: A warm environment helps the yeast to work its magic. A slightly warm oven (turned off) or a sunny spot in the kitchen are ideal.
Don't overbake the buns: Overbaking can result in dry, hard buns. Bake until they are golden brown on top and sound hollow when tapped on the bottom.
Experiment with flavors: Feel free to add other spices, such as cardamom or nutmeg, or different types of dried fruit, such as cranberries or chopped apricots.
Make ahead: You can prepare the dough the day before and let it rise in the refrigerator overnight. This will slow down the rising process and develop a deeper flavor. Just bring the dough to room temperature before shaping and baking.
Freezing: Hot cross buns freeze well. Let them cool completely before wrapping them tightly in plastic wrap and freezing. To thaw, simply leave them at room temperature for a few hours or warm them in a low oven.

Serving Suggestions

Hot cross buns are delicious served warm with butter, jam, or clotted cream. They're also great toasted or used to make bread pudding. And of course, they're the perfect accompaniment to a cup of tea or coffee.

Enjoy your homemade Hot Cross Buns!

Conclusion:

This isn't just another recipe; it's a gateway to creating unforgettable Easter memories. The delightful blend of flavors and textures, combined with its surprisingly simple preparation, makes this dish a must-try for your Easter 2025 celebration. It's a guaranteed crowd-pleaser, perfect for impressing family and friends without spending hours slaving away in the kitchen. Trust me, the smiles and compliments you'll receive will be worth every single minute! But the best part? This recipe is incredibly versatile! Feel free to experiment and make it your own. For a lighter version, you could substitute Greek yogurt for some of the cream cheese. If you're feeling adventurous, try adding a hint of citrus zest – lemon or orange would work beautifully – to brighten the flavors even further. And for those who prefer a bit of heat, a pinch of cayenne pepper or a dash of your favorite hot sauce will add a delightful kick. Serving suggestions are endless! This dish is fantastic on its own as a light lunch or appetizer. It also pairs perfectly with crusty bread, crackers, or even fresh vegetables for dipping. Imagine serving it alongside a colorful Easter salad, or as part of a larger brunch spread. You could even get creative and use it as a filling for mini tarts or savory pastries. The possibilities are truly limitless! I know that trying a new recipe can sometimes feel a little daunting, but I promise you, this one is foolproof. I've carefully crafted it to be easy to follow, even for beginner cooks. And the end result is so rewarding – a dish that's both delicious and visually stunning. It's the perfect way to add a touch of elegance and sophistication to your Easter 2025 gathering.

Don't just take my word for it – give it a try!

I'm so confident that you'll love this recipe that I'm practically begging you to try it! Seriously, you won't regret it. And once you do, I'd absolutely love to hear about your experience. Did you make any modifications? What did your family and friends think? What serving suggestions did you try? Please, please, please share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you'll love. Plus, it's always fun to see how others put their own spin on things. So, go ahead and gather your ingredients, put on your apron, and get ready to create something truly special for Easter 2025. I'm here to cheer you on every step of the way. And remember, cooking should be fun! Don't be afraid to experiment, make mistakes, and most importantly, enjoy the process. Happy cooking, and happy Easter! I can't wait to see what you create! Let's make this Easter the most delicious one yet!