April 14, 2017

Tasha Tudor Hot Cross Buns for Good Friday Tea!

Charlotte, anticipating Good Friday Tea, made some Hot Cross Buns.

After the dough has risen, she puts the buns on a cookie sheet and allows them to rise again.

At the Corgyncombe Bakery, I make Hot Cross Buns, too. After the first rising, warm melted butter is added and the dough is kneaded a bit more.

The dough has risen again.

After rising, the dough is shaped into buns and set aside to rise again.

Setting the Hot Cross Buns out to cool.
The receipt for Hot Cross Buns is from "The Tasha Tudor Cookbook".

The buns have been frosted with a cross on top.

Chickalily joins Charlotte for Good Friday Tea with Charlotte's fresh Hot Cross Buns and Tasha Tudor's Welsh Breakfast Tea.
In her hand, Charlotte holds one of Sarah's handmade marbleized eggs.

Some of the photographs and some of the writings on this post are from previous Corgyncombe Courant posts that can be found here on the Corgyncombe Courant and from our web site and our previous postings elsewhere on the internet.

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Photographs, images, and text copyright © 2000-2017 Diane Shepard Johnson and Sarah E. Johnson. All rights reserved. Photographs, images, and/or text may not be reproduced in any form without permission in writing from Diane Shepard Johnson and Sarah E. Johnson.

copyright © 2017 Diane Shepard Johnson and Sarah E. Johnson