Few things are more delightful than warm hot cross buns out of the oven and no they don’t just exist in nursery rhymes!
Bread buns flavored with spice – nutmeg and cinnamon and studded with dry fruits; golden raisins and currants are a treat for Easter and all year round too.
Once you’ve dunked one in your steaming cup of espresso in the morning, I doubt you’ll disagree!
You can manipulate how sweet you like your bread – the glaze and frosting add another layer of sweetness so you can reduce the sugar in the recipe by a little bit if you so choose. We all like ours a tad sweet and so I like this recipe just the way it is.
If you remember, a few years ago I had done a spicier, pull-apart recipe for hot cross buns and this recipe is a simplified version of those. I like that this has fewer ingredients and less intense spice flavors which simply means it works for fussy kids and fussy girlfriends too. Not to mention you can eat them all year without it having that ‘holiday-only’ feel to them.
I always bake mine in a batch of 12 and they become breakfast treats until they are all polished off. They don’t require much expect for a few pantry staples, the dry fruits and a couple of hours where the dough is allowed to peacefully rise.
Which is why I think they are perfect Sunday treats fit right there between the hair dresser and the mani-pedi appointments.