This time of year, spring buns, sometimes called hot cross buns, are on my mind.
I once worked in a Vermont bakery where we made hundreds of spring buns from April through May. This variation of a spring bun is an homage to the Jamaican Easter Bun, a spicier, boozier version of the traditional English hot cross bun that my business partner Nicole’s family eats every Easter.
I think soaking the fruit in apple juice lends a nice balance, but if you want to lean into the Jamaican Easter bun flavors, substitute apple juice for a very good Jamaican rum or full-bodied red wine and up the ginger to half a teaspoon.
Chris Wilkins has been a professional baker for 12 years. He is a two-time James Beard Award nominee and the founder and co-owner of Root Baking Co. and Pizza Jeans. Submit your baking questions to bakebetterajc@gmail.com.
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