A gently savory yeasted and seeded bun for slathering in butter. These are lovely spread with a little soft cream cheese and topped with thinly sliced cucumber, too. An Easter-time treat.
Delicious, pillowy, raisin-studded delights traditionally eaten at Easter. So, not these then. Well, not the raisin part. The above image is of Hot Cross Buns. But not as you know them.
Whether you are religious or not, I’m sure by now you’ve slung at least one packet of hot cross buns into your shopping trolley. Waitrose seems to have the most enticing iterations of this seasonal bake (I like the chocolate-orange ones).
But have you ever seen a savory one? Me neither. So I thought I would remedy that.
To be honest, I’m not sure where I got the idea from. I just kind of woke up one morning and had a huge urge to find out how a savory hot cross bun would taste. Should it be cheesy? Should it be spicy? What about herbs? I wasn’t sure. And then, as I was standing with a notebook waiting for my toast to brown, I saw the Marmite. Bingo. Continue reading