... don't forget to make your hot cross bun dough tonight 🍞

You can do this two ways:

• You can make the recipe up to the point at which you have a pan filled with shaped rolls, then you can stick that pan in the fridge.
• You can mix the dough, then stick the bowl in the fridge and pick up where you left off in the morning.

I just mixed my dough, and the process inspired me to send out this reminder email — the smell of freshly grated orange zest in combination with freshly grated nutmeg could keep me in the kitchen baking all day. And the briefly kneaded dough comes together quickly. Here's the recipe:

Video guidance 🎥:

Out of the oven, these buns get brushed with a simple orange glaze 🍊🍊:

Traditionally, the cross for hot cross buns is made with a flour-water paste that is piped onto the buns before baking. I've never loved the flavor or texture of this flour cross, so I pipe a simple cream cheese icing over the buns post-baking. Not traditional, but delicious and wildly appreciated by the children 👍👍

PS: If you want to add dried fruit, such as currants or raisins, there are notes on how to do so in the recipe:

PS: Easter Menu 2026

In this post, I've rounded up all of my favorite Easter recipes, from baked ham and mustard sauce to rack of lamb with tzatziki to scalloped potatoes and punch to buttermilk pull-apart rolls and hot cross buns to easy-to-peel hard-boiled eggs and more.

Find all of them here as well as a few highlights below:

Thank You

Thank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! 🙏🙏🍕🍕🥗🥗

5 Free Resources Available to You

• ​8-Video Chopping Tutorial​
• ​5 Secrets to Foolproof Bread Baking 🍞🍞 (email course)
• ​Sourdough Demystified 🍞🍞 (email course)
• ​How to Build a Sourdough Starter from Scratch (email course)
• ​Pizza School 🍕🍕 (email course)

PS: All previous editions of this newsletter are available here.