The Hot Cross Bun dough had been proving slowly overnight, and so this morning it just needed kneading, shaping into buns and scoring with a knife. After a second rise, the buns were ready for some egg wash and a ramshackle flour-paste cross. As they baked, the kitchen was filled with the fragrant scent of cardamom and nutmeg. Finally -with the hot breath of the oven still upon them- they were anointed with a glossy sugar glaze.
This was the first time that I had made Hot Cross Buns (I used Nigella's recipe from Feast) but it certainly won't be the last.