Hot Cross Buns
Remember learning how to play “Hot Cross Buns” on your recorder? (Apologies for the fact that the tune will likely be stuck in your head for awhile.) Well, these traditional Easter-season rolls prove almost as elementary, thanks to a store-bought yeast-dough mix, which drastically cuts down on prep time. Traditionally served on Good Friday, these sweet rolls, studded with raisins or currants, are now marked with an “X” in white icing or even chocolate, though in the pastry’s early days in England and across the globe, bakers simply depressed the dough to make the signature mark. Try the tradition on for size—any time of year—with this easy recipe.