Hot cross buns are traditionally eaten on Good Friday and mark the end of Lent.  The buns are  filled with currants or raisins and topped with a cross which represents the crucifixion of Christ.  Hot cross buns have been an Easter tradition for centuries.
Hot Cross Bun Haiku
smell the aroma
soft delicious brioche bun
Easter tradition
The recipe that I use has a brioche bun that is filled with currants and cranberries and topped with a cross of cinnamon and cardamon frosting. The recipe is found in the Bouchon Bakery cookbook. The smell of the buns baking fills your house with a rich aroma that calms your mind and puts a smile on your face. Everyone eagerly anticipates this melt in your mouth goodness. The buns are soft, ever so flavorful, and are perfect with a good strong cup of coffee on Easter morning. Hot cross buns are an Easter tradition in my house.
The baked hot cross buns are allowed to cool and the cross is piped onto the bun. The frosting for the cross is flavored with cinnamon and cardamon. The cardamon gives it a spice kick that is distinct but not overwhelming, the perfect finish for the perfect Easter bread.
I hope you can join me for a hot cross bun baking class on April 7th from 3 to 5 pm where I will demonstrate how to make these delicious Easter treats. It is a hands-on class and you will be sent home with the hot cross buns that you bake. Reserve your spot by calling 662-701-7748, email susan@farmsteadcom, or www.farmsteadwr.com.