Sweet, buttery and flavourful Hot cross buns are a perfect accompaniment for a cup of tea/coffee or milk.
I made these sweet buttery rolls for Easter since the ever hungry kids were home for a long weekend. The lad is a great fan of elaborate breakfasts and so just to get into the festive spirit we made a semi elaborate breakfast – naturally dyed Devilled eggs, rosti and some fresh fruits to accompany my version of the ‘Hot cross buns’.
I used purple cabbage and Turmeric powder to dye hard boiled eggs. Boil the cabbage in water till you get gorgeous purple colored water. Add some vinegar so that the eggs stain easily. Cut the eggs in half and remove the yolk. Place the egg whites in the water. I kept them overnight to get a lovely purple hue. Similarly add some turmeric powder to water and repeat this process. I tried using spinach to colour the eggs green but it did not work out. Will try and experiment next time. Beetroot also lend a lovely pink colour to the eggs. I did not have any it on hand and hence could not make pink colored eggs.
Use the yolk along with some Mayonnaise, mustard and herbs to make the topping for the egg whites. The kids loved the coloured eggs. I just eyeballed the ingredients for my version of Hot cross buns . They turned out buttery soft and delicious. You can increase the amount of Whole wheat flour but the buns will be denser. The dough has a nice texture and is simple to shape. The flavourful rolls go well with a cup of coffee or tea or milk. We cut them in half and spread some homemade strawberry jam. Kids loved them!