Though I love to make bread, rolls, and basically any yeast-based dough, I’ve somehow never gotten around to making hot cross buns, the sweet rolls you see in bakeries throughout Lent. Growing up, hot cross buns from the bakery were a staple in our house every Sunday in the weeks leading up to Easter. They are wonderful
plain – after a short warm-up in the toaster oven — or split in half and toasted, topped with a good salted butter and a little marmalade or jam. There is a good deal of folklore and superstition associated with these little buns, which over the years have been said to bring the ill back to good health; protect against shipwreck on sea
voyages; protect against fires when hung in the kitchen; and ensure friendship to recipients throughout the coming year. In 16th century England, the sale of hot cross buns was even outlawed except for burials and on Good Friday and Christmas. Nowadays you can enjoy them every day of the year, though they do require a bit of
effort to make. To ensure tender buns, make sure not to over-knead the dough when adding the dried fruit and when rolling the buns into rounds.