When I was growing up, my mother made hot cross buns (usually without the cross) all year round. She’d put them in our lunch boxes, cut in half and spread with butter. Because I was an ungrateful child, I’d swap my delicious fruit bread rolls for all manner of junk food with other children in my class. Interestingly, I never had trouble convincing someone to eat my home made roll in exchange for their packet of chips (which my mother would never have dreamed of including in my lunch box).
I had every intention of making hot cross buns last weekend (when it was Easter), but like seemed to conspire against me: I couldn’t find yeast in the supermarket, I found myself spending much more time at work than I had planned, I was busy most evenings… I was determined to make up for it this weekend.
I looked at a lot of recipes for hot cross buns, and decided to go with something British (the American recipes I found seemed a little strange to me) – I ended up going with this recipe from Delia Smith. I made a few changes, mainly because of an inability to source ingredients: I used golden raisins (aka sultanas) instead of currants (as the daughter of a currant producer who can’t find sell his crop due to a world wide glut, it astonishes me that I can’t even find them in the US), and a I substituted a blend of equal parts cinnamon, cloves, nutmeg, and star anise for mixed spice (it may, in fact, turn out that it’s possible to buy mixed spice in Boston – I didn’t actually try. We have such a well-stocked spice collection that I assumed we’d have some – and we don’t). Because it wasn’t Easter anymore, I didn’t bother with a cross.
While they’re a little mis-shapen, these fruit buns were delicious. They came surprisingly close to recplicating the fruit buns of my childhood – and I actually think I prefer the sultanas to currants. I really wish I had time to make yeast-leavened breads all the time. As I don’t, the occasional weekend cook-up will have to do.


I’ve just finished “reading” 

