We always had hot cross buns on Good Friday when I was growing up and never on any other day. They were a special treat marking the beginning of the Easter long weekend and a traditional hot cross bun recipe is still my favourite – they don’t need chocolate or other fancy additions, just a touch of spice and dried fruit. Vary the spices and fruit to suit what you like or have on hand, use just mixed spice or cinnamon if that’s all you have, currants or raisins instead of (or as well as) sultanas, mixed peel or any other candied peel you like. I love hot cross buns split with lashings of Pepe Saya butter fresh from the oven or reheated for a few minutes. Any leftovers are great toasted with a nice cup of tea. See video below for more classic British baking.
Makes 12 buns
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