On Good Friday, I baked Hot Cross Buns and continued experimenting with this recipe which originated in the Los Angeles Times cooking section about forty years ago, but which I have modified many times. I used more whole wheat flour this time, pairing it with some bread flour, and the rolls came out well. I used golden raisins, but I think they could use a bit of lemon zest or candied lemon peel. I always frost mine rather than making a cross. I tried to use some nonpareils to make a cross, but the glaze had set, so it only worked on the first two, and the rest just have a festive sprinkle.
I had one, and my husband had two for dessert tonight, but they will be breakfast on Saturday and Easter and possibly Easter Monday. Unlike in Mike's neighborhood, our neighbors are mostly non-resident at this time of year.
.
