Around Easter, the supermarkets here stock hot cross buns. I love them. They’re soft fruit buns, subtly flavored with cinnamon and other spices and studded with sultanas or currants and sometimes other fruit. On the top is an icing cross. Some supermarkets have also come up with chocolate buns and other combinations — even fruitless ones! — but for me, the only one is the traditional one. I’m having these ones for breakfast.
They’re best slathered with butter — real butter, not margarine. I left the butter out on the bench last night so it would be soft for my buns this morning, but it was a chilly night and I don’t have the heating on yet, so as you can see, the butter was still pretty firm. But never mind, they’ll still be delicious with my morning coffee.
Some people zap them in the microwave or pop them in the oven to heat them up, and if you’re baking them at home, they’re yummy straight from the oven. (There is a recipe here from a favorite site, which includes a a no-knead version, and another one from the BBC. I haven’t tried them but they’re both reliable sites.) But hot cross buns are still delicious cold. When they get a bit stale I’ll toast mine, though there’s probably no danger of them lasting that long.
I once read a regency novel where the heroine was eating “cross buns” and I blinked when I read it, and then realized that the author must be American, and was being literal because the buns were not hot. I chuckled, because hot or cold, we still call them hot cross buns, and I’ve never heard them called “cross buns” which conjures up an image of a seriously grumpy fruit buns. I suppose we call them that because of the old nursery rhyme — “Hot cross buns, hot cross buns, one a penny two a penny hot cross buns.”
When I was growing up, Mum was very strict about not eating hot cross buns until Good Friday morning, and they were a real treat. There are still people who wax furiously about them becoming available weeks before Easter. Not me. The moment I spot them in the supermarket I snap them up. (They usually bake them in-house at my local supermarket and the smell is irresistible.) After Easter, they’ll disappear again, and though the supermarkets still sell fruit buns they are not the same — the taste is quite different — so Easter is the only time I get these yummy treats.
Whether or not you celebrate Easter (culturally or otherwise) do you have any special food you eat at this time of year?