Seasonal baking recipes: hot cross buns for cold weather, lemon bars for when it’s hot
Unpredictable weather can see even well-laid culinary plans unravel. Susan Jung offers two seasonal favourites that’ll give you peace of mind
Cooking seasonally can be hard in Hong Kong's ever-changing spring weather - you can plan a meal for the weekend only to end up serving cassoulet when it's 28 degrees Celsius or throwing a barbecue when it's eight degrees. Baking seasonally, too, can be hard - we crave heavier desserts when it's cold and something light and easy when it's warm. This first recipe is better for cool weather, the second - which takes only about 45 minutes from start to finish - is lighter and therefore better for when it's hot outside.
Hot cross buns (pictured)
It's the time for hot cross buns - they're traditionally eaten on Good Friday, which falls this week. These spicy, slightly sweet buns can be delicious (of course, the cross can be omitted if you are not a Christian). Some people like to eat hot cross buns fresh, but I prefer them a little stale - cut in half and toasted on both sides in a lightly oiled skillet (or under a grill) then spread with salted butter.
This recipe has been adapted from Baking with Passion by Dan Lepard.
7 grams active dry yeast
200ml lukewarm water (35 degrees)
870 grams bread flour, divided, plus extra for dusting