On Hot Cross Buns
Keep calm and eat a hot cross bun When I was a kid, hot cross buns were something out of a nursery rhyme from the books my parents got for me at the time I was learning how to read. I think I was around six or seven years old - around my time in the first grade - when I discovered that they were an actual food - one with an interesting backstory. Hot cross buns are traditionally baked and eaten during Holy Week, the final stretch of the season of Lent, particularly in the United Kingdom and in countries that used to be British colonies. While these are now available practically all year round, the demand for these baked goods booms in the days leading up to Easter Sunday. Best when split and buttered If you want to try your hand at making them, check out my recipe below: Hot Cross Buns For the dough: 500g bread flour or all-purpose flour; 50g granulated white sugar; 7g fast-acting / active dry yeast (one sachet); 150mL milk; 75g salted or lightly-salted butter; 1 teaspoon cinnamon; 1/4
