Hot Cross Buns

Hot Cross Buns

“One a penny; two a penny…”—you know the tune! These classic Easter buns go way back to medieval Europe when they were baked up fresh on Good Friday, with the “cross” of “Hot Cross Buns” symbolizing the crucifix. According to lore, a bite of these blessed buns could cure any illness, so one bun was often stored away for an entire year in case a family member got sick (don’t do this).

Hot Cross Buns are made with yeast, meaning these sweet buns are closer to dinner rolls than biscuits. They’re usually spiced with cinnamon and nutmeg and studded with dried fruits such as currants and raisins, although any variation of spice and fruit will work. The namesake cross is made from a little flour and water piped onto the buns just before baking, but you can also do this with icing once the buns have cooled.

Of course they are delicious toasted with a slathering of butter.  You can also use them for French toast, savoury or sweet strata or as a bun for your favourite sandwich.

Here are my three takes on delicious sandwiches using hot cross buns:


Za’atar crusted halloumi with herbed-carrot slaw


Peameal breakfast sammie with grainy mustard marmalade


Jerk pulled pork with apples and pickled onions


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