After forty minutes in line at the grocery store aiming to buy essentials, I was surprised to find a good portion of a pot roast in the meat section. Which of late has been only stocking up on ground beef, some turkey, and chicken. So I grabbed it thinking we’d have roast for Easter Sunday Dinner.

Which I announced, the second I shed my outdoor clothes off in the garage, and took a hot steaming shower. It felt like a small accomplishment being able to treat the family to a special dinner – a variation of a British traditional Sunday roast I love when in England.

But today – being Saturday, I will attempt to make cross-buns which I normally buy from my favorite bakery – on my way home from work on Good Friday, I stop by the bakery and grab a dozen perfectly wrapped in a cellophane bag, and tied with blue, yellow or green ribbon. Something I look forward to every year.

For this year however, while we are all trying to keep some normalcy, I decided to roll up my sleeve and give this recipe a try. I’ll let you know how it all turns out.

RECIPE

• 500g spelt flour (I used a mix of Doves Farm white and wholewheat spelt flours)
  1 1/2 tsp fine sea salt
  2 tsp mixed spice
  1 tsp ground cinnamon
  50g caster sugar
  7g fast action dried yeast
  300ml almond milk (other plant milks should also work fine)
  65g vegan ‘butter’ block (I used stork block as it seems like the easiest to find in the UK)
  150g dried fruit (you can use raisins and sultanas as is classic or you could use cranberries and pistachios for a nice twist)
  Vegan Egg Wash
  3 tbsp almond milk
  1 tbsp maple syrup or brown sugar {more}

{Featured image and full recipe credit go here}

On another note – I have a wonderful film recommend for your Saturday night viewing pleasure – be sure to select the correct one 1989 since so many films are titled Queen of Hearts. A great film for family, traditions, and all things we are all rediscovering right now