Happy Good Friday everyone! It sure is a Good Friday indeed. Why? Because we have a lovely recipe for Hot Cross Buns!!! I sure am not religious, however I love celebrating anything and everything, and ESPECIALLY anything that is themed around food... And so, Hot Cross Buns. I've made them once at home before and they didn't quite turn out. They tasted good, but they didn't rise and were little bread pucks. Unlike THESE BEAUTIES which are soft and fluffy and exactly what I dream of a hot cross bun to be. As a kid, my family would buy hot cross buns from our grocery store. And they were fine. But I never liked them... I'm pretty sure I was turned off by the weird rainbow coloured candied peel... I deemed them very much "old-lady" food. But here's the thing... I've grown older and wiser now and realized that minus the weird dried fruit, hot cross buns are just like a glorified fancy cinnamon-raisin bread... which I LOVE! And so... as a big girl who can make and bake her own decisions (and also because the grocery store had none...) I eliminated the candied peel and just used raisins instead :) These are not totally traditional in another sense... classic hot cross buns have a cross on them that is put on before the buns are baked. This cross is made with what is called "crossing paste" which varies by recipe but often contains milk, flour, eggs, butter and sugar... These guys are a little more simple, as their crosses are just made out of a simple icing sugar glaze and piped on top after the buns have been baked and are completely cooled. Simple, soft, slightly sweet... indeed these buns are quite a treat ;) Here's to all Friday's being Good! Happy Baking. Almost Classic Hot Cross BUnsRecipe slightly adapted from Canadian Living
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