When you say or even *think* the complete term “hot cross bun”, is it to the tune of Three Blind Mice? Because it is in my head and I can’t really understand why. Plus, isn’t there a different song feature the hot cross buns that does not go to the tune of Three Blind Mice?
Not important.
So it’s National Hot Cross Bun Day, except not because while this is posted on September 11, it’s actually December 20 as I write this. I have to say that this food holiday is the one that took me the longest to make. Not that it’s a complicated recipe, but I just delayed making it for the longest time because I was intimidated by the active yeast and then I made other breads and doughnuts and whatnot with active yeast and realized that I overestimated the difficulty of yeast but by that time I was just on a roll with making other things that these hot cross buns got shoved aside.
Well not anymore, HCB, not anymore.
I went from being (honestly?) not too excited to make hot cross buns to anxiously awaiting their arrival from the oven. The dough smells delicious and being that you have to let the dough rise for a full hour, twice, there’s plenty of time to smell the combination of warm spices like cinnamon, allspice, nutmeg. And I can’t forget about the raisins!
Don’t be like me and wait too long to make this recipe!
By the way, I named this recipe The King’s Hot Cross Buns because I used King Arthur Flour and I adapted their recipe slightly to make this one. King Arthur Flour is the best flour around, FYI.
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