The Great Hot Cross Bun Search.....

Today the London Times discusses the history of Hot Cross Buns. The article describes the perfect bun - 7 – 10cm in diameter, well-risen (not squarish and squashed) and highly glazed, with a cross on top (this is usually made with flour and water paste, although strips of marzipan or cutting a cross are alternatives). The crumb should be fairly pale, not too soft or sticky, and have a light flavour of sweet spices and/or candied peel and dried fruit. Here is a picture of the perfect bun:


Today I found them in Wichita - at the local supermarket Dillon's. Here is the picture:


And now for the taste test. My mother, aka the "critic of all things" and I tried them fresh - not toasted. The verdict? No spices, not enough fruit and unimaginative white dough. They are the only buns we have located here in Wichita.......disappointing........... The London Times article tells you where you can find the perfect buns in England.......