Hot cross buns are a yeasted dough bun originating in England and traditionally eaten on Good Friday. Their distinctive feature is a cross placed on the top of the bun, which may be made in a number of ways:
- Made out of pastry strips laid on top of the bun before baking
- Slashed into the dough before baking (this cut may or may not be filled with icing after cooking)
- Cut from rice paper and glazed onto the bun after baking
- Painted on with sugar icing after baking
The buns are made usually made using white strong wheat flour enriched with milk, butter and eggs. They may also include sultanas, raisins, mixed dried fruit and candied peel. They are traditionally prepared with a variety of spices including nutmeg, cinnamon, mace and cloves, although mixed spice is more commonly used now.
Although hot cross buns are traditionally eaten at Easter, they are often served as a breakfast bun or afternoon tea bun throughout the year.
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