Inspired to cook a particular dish, I like to consult multiple recipes, mixing and matching ingredients and methods until I arrive at my own version of the recipe in question. This recipe for Hot Cross Buns is no exception. It is based on one that was given to me by Simone, a friend and fellow designer here in the Auckland studio. As a child, every Easter Simone’s dad would bake these hot, spicy buns. They immediately became a family favourite and it wasn’t long before they appeared on Christmas morning as well as Easter! I figure they can’t come better recommended than that.
Though they are available to buy weeks before Easter, traditionally hot cross buns are eaten on Good Friday. If I can’t eat them straight from the oven I like them best toasted, with lashings of unsalted Danish butter.