Infusion

The Guardian's Felicity Cloake posted an unusual recipe for Hot Cross Buns today, so I changed my plans and decided to do these instead of the sourdough ones I was planning. The milk is infused with saffron, cinnamon stick, cardamom pods, nutmeg and cloves allspice berries (I don't like cloves). It's quite a longwinded recipe but worth it; the results are delicious -- if possibly a bit subtle for some palates -- and they have a golden glow from the saffron, further enhanced by use of a duck egg.

While in baking mode, I also made a dozen tomato rolls from my Italian baking book, but have had enough of a carb overload not to have tried those yet.