It wouldn’t be Easter if I didn’t make some variation on the Hot Cross Bun. Everyone has their own, there are literally thousands of styles, combinations and variations. This year, I went for the somewhat rustic Cranberry Walnut Whole Wheat Sourdough Hot Cross Buns version. It’s an enriched sweet (but not too sweet) sourdough brioche dough, fruit and nuts added. Eat with sweet jam or honey or make into a bacon sandwich. nom nom nom.
These are Maple Bacon Cheddar Biscuits… a little sweet, a little savory, cheesy, bacon-y… which is to say that they are perfect for a breakfast sandwich or as an accompaniment to savory things like soups and chowders too. I like that neither the bacon nor the maple syrup are too overwhelming. The sharp cheddar is just right too.
Early on a Monday and it’s time to change topics again in the little Ingredient Game that we have going on. Up this week is Citrus Week and the first thing that I made are these delicious Sourdough Lemon Brioche Milleswirlie. Mille means 1000 in Italian so I like to calls these tight breakfast swirls “milleswirlie”. The lemon curd has a nice hit of tartness this morning too. Overall pleased with this recipe. I’ve made blueberry and cinnamon versions of these previously.