My Easter memories aren’t all beer and Jesus.
But mostly, Easter is Hot Cross Buns
He was my maternal grandpa, but my mother never learned to bake with yeast. It makes her nervous. But she loved her dad’s baking, especially his hot cross buns.
We have his recipe, calling for things like 25 cups of flour, with notations on the side to bring it down to proportions where we’re not eating hot cross buns until Canada Day.
Every year, my daddy would spend hours in the kitchen, making hot cross bun after hot cross bun
Anyone who’s baked with yeast knows it’s a long process. And if you want them deliciously fresh, you can’t make them very far ahead of time. So every year my daddy spends the bulk of Good Friday baking.
It’s a labor of love.
(and when things happen like towels being set on fire-which happen more often than you’d think-you hear a lot of God’s name being yelled. So I think it’s a spiritual experience too)
I’m not home for Easter this year. I’ll be spending it here in Portland, with my husband and in-laws. But I’m sharing my family’s labor of love with my own hot cross buns
Grandpa Frank’s recipe, with whole wheat flour. And part of the batch raisin-free for my husband.