Originally known by many other names such as, Good Friday Buns or “One a Penny, Two a Penny Buns” these buns have been traced back to early 1600’s and mid 1700’s, during which time a popular rhyme emerged when sellers started selling them on the streets of England. It is believed that through this rhyme Hot Cross Buns got its nickname.

My acquaintance with these delicious puffs of sweetness dates back to my childhood as I helped my mom prepare them for Easter. When they were finished baking she would sing that rhyme to me “Hot Cross Buns, Hot Cross Buns, One a Penny, Two a Penny, Hot Cross Buns.” Our family tradition was baking them on Holy Thursday and having them for breakfast on Good Friday and Easter with hard boiled colored eggs.

Definitely, there were other buns she made that were enticing as well, but my love for these Hot Cross Buns was magnified because back then, they were made only during Lent and waiting for another year to have them always felt like torture.

Over the years I have modified mom’s Hot Cross Buns recipe to create my spin without changing the delightful experience that comes from each bite. The addition of fresh orange zest, Chai and honey when combined with the sweet spices give these buns a kick and make them more flavorful than traditional buns.

They are definitely a labor of love and requires time, patience and technique. From kneading the perfect dough to misting each pan before they go into the oven. Then cooling to the right temperature before glazing and adding the final touch of almond icing which heightens the flavor while creating the cross design.

The way to enjoy these buns is to serve them warm, sliced and with a generous dab of butter and some Gouda or Cheddar cheese. Nothing compares to a breakfast treat like these buns!