Festive buns from Sift: The Elements of Great Baking (page 179) by Nicola Lamb

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla pods.

  • sally_0q0ntr on April 05, 2026

    A mix of festive buns, and Nicola’s traditional HXB from her substack. Delicious x

  • Nichill on April 18, 2025

    Made this as Hot Cross Buns, using spicing from Good Housekeeping’s recipe. It was quite tricky to work out which parts of her recipe were buns, and which were orange, pistachio & white chocolate. I kept the honey and milk. We did the first proof in the fridge overnight, which wasn’t very successful (should have covered with a damp tea towel), but recovered to rise well in second proof. I imagine they might have been still puffier if we had got the first proof right. Used 85g currants and 25g chopped mixed peel, together with 1tsp each of ground mixed spice, cinnamon and nutmeg. For the bun glaze, I used 20ml of lemon juice, 40ml and 60g of caster sugar, which was lovely. The result is definitely more moist than normal dough, very flavoursome and moorish.

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