Last Easter I tweaked my Cross Buns recipe that 
originally had its flour to yeast ratio from my Butterflap recipe. I had used that Cross Buns recipe as recently as last year but this year I wanted to make the buns decidedly softer. The sugar was weighing down the dough in a way that was no longer appealing to me.
To lighten the dough I added eggs and melted butter and it did the job perfectly. I had puffy Cross Buns, perfectly spiced, with just the right sweetness to be countered when eaten with sharp cheddar cheese. So enamoured by the