One a penny, two a penny

Spent my whole childhood knowing this nursery rhyme with truly no clue as to what a ‘hot cross bun’ was. Until landing in in Aus, that is, where hot cross buns are a mainstay of the Easter season. Around late February or early March, these little lovelies appear in the cases of Baker’s Delight right around the country. I must say, I’m a fan. (And also quite pleased with the Australian custom of a four-day holiday weekend for Easter.)

Hot Cross Bun Recipe
(From Chef John Barricelli on

12 tbsp unsalted butter, melted and cooled (plus more for bowl, pan, knife)
1 cup whole milk
1/2 cup granulated sugar
4 1/2 tsp (two packets) active dry yeast
1 tbsp coarse salt
zest of one lemon
zest of one orange
4 large eggs, lightly beaten
5 3/4 cups all-purpose flour (plus more for dusting)
1 1/3 cup currants
bun crossing paste (see below – though I would use icing myself!)
apricot jam

Bun Crossing Paste

2 tbsp vegetable oil
1 cup flour (scant)
pinch of salt

Now, what to do with all these ingredients? See here. Yield two dozen.

(Photo Credit: