The hot cross bun (heh, I said bun) is a traditional Easter food, and if you’re really rigid you’ll eat it as God intended, on Good Friday. But I don’t really get that, as I think they’re FABULOUS anytime.

Also, I love food that is unique to a certain season or holiday. There are just so few of them.

The Brits are really the purists when it comes to hot cross buns, and they forgo the American addition of a cross of white frosting piped on the top of the bun. But I’m very patriotic. Also, I never turn down frosting.

I think this recipe from Emeril is as good as any, and it is actually a yeast bread which makes me feel pretty fancy when I make them. I’ve never made the same recipe twice, so I can’t promise that this is “my favorite” or “the best”, but it does seem as doable as a yeast recipe can be.

But, if you are a purist, you will use this BBC recipe, and I have to tell you that I have it on good authority that this is the recipe Posh likes. If it’s good enough for Posh, it’s good enough for me. That’s what I always say.

I love hot cross buns, British version or not. I love the currants, the not-too-sweetness of them, and the notion that they are sort of historic and traditional.

If you, like me, are often too lazy to make such items for yourself, you can always buy a lovely bunch at Wheatfields downtown. And if you throw away the box they came in and put them on your own platter, you can claim you made them yourself. Wheatfields will have them starting tomorrow, and will be making them fresh all weekend.

These, my friends, are some nice buns. (I can’t help myself.)