Monday morning. Waiting for my daughter to wake up so we can enjoy breakfast without feeling rushed.
It’s been a crazy week.It was the first week we celebrated Easter at home. I had no idea how crazy it can get. Planning the menu, going shopping for the Easter basket, filling and hiding the eggs, coloring eggs, baking for a MOPS brunch and an Easter Church Family Night and for a friend who had a surgery few days ago. When I hit pillow last night I was so relieved. I did it! I survived my first family Easter.
The funny part is that I didn’t celebrate Easter. I’m Greek Orthodox and I’ll celebrate Easter this coming Sunday but this week and weekend was so much fun I have no regrets!
One of my favorite Easter baking is making hot cross buns. My go to hot cross buns recipe is this one from Red Star Yeast website. I made them twice last week. Once for the MOPS brunch and once again for Good Friday.
These Cranberry sweet buns are very similar with hot cross buns, well without the cross
They are sweet, buttery, soft and fluffy, flavored with lemon peel, filled with dried fruit and enriched with egg. Let’s just call them a cross between a hot cross bun and brioche.
No matter if you celebrated Easter yesterday or not, you have to make these cranberry buns for your loved ones. Make them for the family weekend brunch. Or even for breakfast (by leaving the dough to rise in the fridge over-night). Or just because.
No matter the reason, I highly advice you to try this cranberry sweet buns recipe.
Sending love your way,