Today, Epicure published its Hot Cross Bun taste test results.
And I’ve tried a few of them this year – but I will be making a few batches of my own buns again this year as I still prefer them (though the Movida ones are tasty). My buns are old school and pay no nods to modern baking … they aren’t vegetarian friendly (the glaze uses gelatin to form a lovely sticky, chewy texture), they are risen with yeast (no sourdough here) and they are a soft bun rather than a more rustic chewy one. But they are rich in fruit (I recommend Happy Fruit for Accredited Farmers Markets for Australian grown quality) and spice and include dried peel.
I have though created a vegan version – which is also acceptable to my Greek friends who are eschewing eggs for lent.
Let me know how you go if you make some yourself (you should really … set your own tradition)