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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.

Source: Martha Stewart Living, April 2009
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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.

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  • amarsh83
    8 APR, 2009
    Martha, you mentioned during the show that there are no eggs in the recipe (therefore making it okay to eat for Lent). However, the recipe calls for eggs - you also add eggs to the recipe. I will have to do some research on Lent as I'm curious to know. Just thought I'd share my inquiry. Love the show and watch each day.
    Reply
  • anniequinn
    3 APR, 2009
    step 1 mentions 1 1/2 ts salt.
    Reply
  • dundeegal2
    29 MAR, 2009
    This recipe does not work. No measurment for salt and all the dried fruit should be soaked prior to using as these buns were like hockey pucks.
    Reply

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