I wrote my original hot cross buns post in April 2009.
Over the past eight years, it’s become one of the most used recipes on our blog. Since that time, we’ve simplified the methodology (ie. I’ve gotten lazier), so that it can now be made by hand with very little kneading, or in a large stand mixer. Two tips: buy a fresh box of yeast before you start, and don’t rush the second rise. And remember, as my friend Jay says, there’s no such thing as too much glaze!
I’ve now updated our old post and hope you’ll give these a go for Easter! ♥