Good Fridays, for many years, were spent making dozens of hot cross buns to share with our family and friends over the Easter weekend. Ready to be delivered to homes to be enjoyed. Every year I’d tweak the recipe a bit for each batch, always starting with a basic sweet dough made with milk & butter. Sometimes too much spice sometimes not quite enough, and working towards the right combination. Always the purist, I would stick with currants as the only fruit, with the exception of some orange zest.
When I took out the recipe for this year’s I was reminded of the many years of development, by the fact that I have attached all my ideas into a stapled wad of pages. The top page is the “final” version, and the one that I’m sharing with you. These are very simple to make, and have good staying power, so if they’re made on Good Friday, they’ll last well through the Easter weekend. Continue reading