According to Wikipedia:
A hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the UK, Australia, New Zealand, South Africa, and Canada, but now available all year round
The emphasis on currants and raisins is mine.
I love hot cross buns and regularly indulge from about February to April.
But according to my morning newspaper:
When oven-warmed on Good Friday, they should fill homes with the smell of cinnamon, nutmeg and cloves (not chocolate, quinoa and soy).
So my home should be filled with the smell of fruits and spices rather than warming chocolate and as should my stomach.
Apparently Sydney, like other parts of the world, is experiencing a non-traditional hot cross bun revolution. A revolution involving inventive bakers putting their buns out there containing:
- earl grey tea
- ingredients to tempt the gluten free eaters
- ingredients to tempt the vegans
- mocha and chocolate
- Vegemite and cheese
There are also many other variations. Here is a recipe from Gastronomy.com for green tea and azuki hot cross buns if you want to be really adventurous.
I’m not sure what your relationship has been like with raisins and currents, but we have never even been on a first name basis. Grapes yes, dehydrated grapes, no. Sultanas in pinch, but fruit cake, never!
However, this hasn’t stopped me from seeking out or enjoying great buns.
But now I’m meant to be guilted into feeling my buns are second rate by the traditional nutmeg naggers.
This quest to convert me to current is as fruitless as my hot cross buns though. For I have decided that I am going to enjoy my perfectly imperfect Easter with my masterfully sourced buns.
Do you have any preferred hot cross bun flavours? Do you have a current penchant for currents?
Happy Easter to all my readers.