Hi Everyone,
What do you look for in a Cross Bun? Flavour? Texture? Both?
The flavour is widespread with the signature spice combination of cinnamon, cloves and nutmeg. While currants or raisins are traditionally added, other dried fruit such as citrus peel and apricots can be used too; I’ve known recipes where candied fruit such as pineapple and cherries have been included. Actually, one year I added candied ginger to mine. I don’t know how much the fruit influences the overall flavour of the buns, I believe that they are there for textural enjoyment, which brings me to what I look for in a Cross Bun. Texture. How the bun itself looks and how it feels, especially when I bite into it.
For years I have been tweaking my Cross Buns recipe. About 20 years ago I started with my mother’s recipe. Her Cross Buns were like a spiced, enhanced Tennis Roll; there was no glaze, no cross made of icing or flour paste. Mom snipped the top of the raw dough of each bun with the tip of sharp scissors making a cross just before adding them to the oven. The first year living away from home I made mommy’s recipe, primarily for nostalgic reasons (don’t tell her, but I was not a fan of her Cross Buns). I found the bun a bit bland and by Good Friday morning (having baked on Holy Thursday afternoon), the buns were a tad dry for my taste. As I write this I think you must be shaking your head saying that I am too fussy. I’m not. Truly. We ate our Cross Buns with cheese, jam or butter. I wanted to be able to eat the Cross Bun on its own with my tea. I believed then and I still believe now that the bun should be able to stand alone; without the cheese or anything else.