Hot Cross Buns with Dried Cherries
Nutmeg-scented hot cross buns are studded with dried cherries and golden raisins. Traditionally served on Good Friday, these yeast-risen buns are delicious before an egg hunt or with a cup of hot tea.
Martha Stewart Living, April 2009
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Recipe Summary
Ingredients
Directions
Cook's Notes
These buns are best eaten the day they are made; if you make them the day before, don't pipe the icing across on the tops. Instead, warm the buns the next day in a 300-degree oven, let cool, and then decorate right before serving.