Chef John’s Hot Cross Buns

Description Real hot cross buns have the cross baked into them, not piped on afterwards. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills’ web site. Ingredients ¼ cup dried currants ¼ cup rum, or as needed to cover currants ¾ cup milk, warmed to 100 degrees … Read more