Anyone know that song “hot cross buns”? It was the first little song I taught my daughter on the piano. Of course – it’s the first little song everyone learns on the piano I think, nice and easy. When I told her I made hot cross buns, she asked “the song?” Wait, they’re an actual thing too? Not just a song?
Yes, they’re actually a thing.
But these ones are good. Okay, if you LIKE hot cross buns you won’t understand that statement. But I have to say that I don’t really like them. Not the ones you buy. I don’t what it is, but I always think they’re way too dry, and I can’t get on board with candied fruit in bread. It’s just plain wrong. It’s not good at all, and I can’t handle it.
So there’s no candied fruit in my hot cross buns today. If you like it I suppose you could replace the raisins with candied fruit instead. Just don’t tell me about it.
These probably aren’t even really close to the traditional hot cross buns. I really don’t know. Like I said, I’m not really a fan. But a couple of years ago I made a Greek celebration bread, the braided kind with hard boiled eggs tucked in between the strands, for Easter and my mom said that it reminded her of hot cross buns, but better. So these buns are a variation of that bread. Although changed a bit because that recipe took two days to make, and I was too impatient for that.
I wanted hot cross buns within a few hours. This recipe is a bit of a mashup of several different recipes from one of my favourite bread baking cookbooks, The Bread Baker’s Apprentice, plus a few of my changes to make them into hot cross buns. So, not traditional at all, but they’re light and fluffy, filled with spices and raisins, with a sweet honey lemon glaze coating the tops. And they were delicious.