Hot Cross Buns


hotcross 2

This Easter I was on a mission to make Hot Cross Buns for the first time. Since taking a yeast bread course last year, I am much more comfortable with this type of project than I was last year. The problem was finding the right recipe. I always start off a new bake by spending endless hours reading of blog after blog of recipes hoping to finding the right one. I decided to play it safe and go with a classic Paul Hollywood recipe. It seemed to have all the right ingredients and he is a  master baker versus a cook who bakes.


Paul Hollywood Hot cross buns:

I made his recipe three times making changes along the road and had mixed success. First time I followed it to the letter and found they browned too quickly and were under baked. The dough was extremely wet and hard to work into a smooth dough. Second attempt I cut out the fresh apple , added the dried fruit and spices at the start versus after first rise as recipe suggests ,cut back to only two proves, lowered the temperature to 180 C and also doubled the cinnamon and added mixed spice. After second bake I found spice and temperature changes were perfect but dough was dense. On my third attempt  I let the dough prove over night in the refrigerator after first rise and helped with the texture but I still would go back to a third prove. All the bakes came out extremely edible and made the kitchen smell like heaven but were they perfect? No ….

So I was back to the recipe search. I found this American recipe by the Pioneer woman that just worked like magic.

Sometimes on paper a recipe seems perfect and maybe I  over complicated it but the Paul Hollywood recipe just never worked for me and this one did first time lucky!

Hot Cross Buns

Happy Easter!


New Kitchen & New beginnings


new kitchen


The New Kitchen is finally open and operational. We have moved in to a a lovely little space in the back of The Ant-teaque Coffee Shop, Main Street, Clane Co. Kildare. We have  a display cabinet in the coffee shop where you can select freshly made baked goods.Sit down and enjoy with a tea/coffee or as a desert after one of their amazing all day brunches.




You can also pop down to the back of the coffee shop and visit us between 9 -1 Monday-Friday and place special orders directly from San Pasqual Sweets and Pastries to take home and enjoy later.

We will be making patisserie classics such as seasonal tarts, madeleines,  macarons broiches, choux pastry filled with crème patisserie. If you fancy trying something unusual try our one of our Mexican Panaderia range such as Conchas (Mexican sweet bread), Orejas (simple puff pastry covered in cinnamon- sugar), Empandas (fruit filled turnovers). We also have American favourites; baked cheesecake,brownies.

Everything is freshly made at our in house bakery and we use the freshest of in-season ingredients when ever possible.