I have always enjoyed making hot cross buns, or Easter buns if I don’t put crosses on, at this time of year. They have evolved from a recipe from a magazine I ripped out a long time ago, a yeasted recipe, but it formed the base for our 100% sourdough Easter buns that I have made for the past few years. I saw it as an interesting challenge to make sourdough Easter buns that weren’t too dense, tasted great fresh, and toasted beautifully to have with butter for days afterwards, whether that was in a toaster, under a grill, or on the end of a stick over a camp fire. This time last year I made these buns in a fairly ordinary, old gas stove out the back of our shed while we were living in a camper trailer while building our house, and did not think at the time that I would be making them on a much larger scale in our bakery this Easter! Time flies when you are having fun! Although it is not on that much of a larger scale, as without a mechanised dough divider (although Greg is pretty good) and shaping each one by hand, they are quite time consuming. 
We will be taking some to markets this month, and they are also available at Rusty Windmill in Leongatha, and Udder and Hoe in Kilcunda. They are organic except for the candied peel. I do envisage making our own organic candied peel oneday, but our citrus trees are a way off producing yet! 
