Hot Cross Buns in July? Yeah! Why Not! In fact I made them in Easter, but they were so highly extremely tasty, and I am missing spiced bread today, so I must write a blog about them here.
They are from the recipe of Jeffrey Hamelman’s “Bread”. It uses an interesting sponge, 1:5 of flour to milk, plus some yeast and sugar, waited until the size is 3-4 times bigger. When fermented, it was very fluffy, somewhat looked like milk that gone bad. 
The texture of the bread was interesting when I ate it fresh & warm. It was a bit fluffy, similar to the fermented milk. This was the first time I tasted a “fluffy bread”. It was extremely soft at the same time, softer than white bread. I highly recommend to eat it fresh & warm.
And as I love spiced bread, bread with lots of raisins and bread with lots of candied fruit … OMG, why not make them anytime you want? 
Recipe: “Bread” by Jeffrey Hamelman (you may find the recipe from the internet easily)
Beautiful hot cross buns! I’ve had good luck with Hamelman’s recipe also.
Thanks for stopping by and your compliment! I like Hamelman’s recipes, including both his natural yeast and commercial yeast recipes.