Hot cross buns – one a penny, two a penny
I’m not sure if you’ve noticed, but we are in the last week of Hot Cross Bun season — the final stretch.
Well, at least the Brits in the room are probably well aware. For Americans, well, it’s been a season of abominations. I’ve come across all kinds, including sweet dinner rolls studded with red and green fruit, others with lemon curd-like stuff where the dough cross should have been. The devil’s spawn in bread form.
It’s been enough to draw us into the kitchen. My husband has already made two batches of hot cross buns from a Delia Smith recipe (from her “Complete Cookery Course” cookbook) and it really has been a revelation. Is it easy? Not by any stretch of the imagination. But is it worth it? Oh yes!
Have you heard of breading? The Daily Mail reported on it yesterday and I have to say it might be the best thing I’ve ever seen. I know it’s quickly becoming a global phenomenon and is not exclusively British, but I couldn’t resist.
As an aside, I’m sure Brits would use a nice farmhouse loaf for this kind of thing.