When I saw Hot Cross Buns on an English Blog some years ago, I was fascinated by their look and the describtion of the spices (cinnamon, allspice, cardamom). But living together with a person who does not like raisins at all, baking them never made sense to me.

But this year I learned that in Australia and New Zealand Hot Cross Buns are often baked with chocolate instead of raisins. That was the solution to my problem!

And so I baked Hot Cross Buns for Breakfast on Easter Monday. I made the sleeping long variation – like my Burger Buns the Hot Cross Buns are made with only a tiny bit of fresh yeast, so I can form them the night before. They proof by roomtemperature and the next morning I only had to pipe the crosses and put them in the oven. And until I cooked coffee and prepared our breakfast table, the buns are done.

Is there a better start in a day then with a cup of coffee and still hot chocolate hot cross buns with the flavour of cinnamon, cardamom and allspice?

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