What makes a hot cross bun a hot cross bun? Is it in the bun: the spice, the dried fruit and citrus peel, or even the type of dough? Is it the way you eat it – hot! – sliced in half, toasted and dripping with butter? Or is it the cross itself? Hot cross bun purists will tell you that it’s all of the above, and that any deviation from the classic is, well, deviant.
Already a subscriber? Log in
Get 10 issues
for $10
Subscribe to The Spectator Australia today for the next 10 magazine issues, plus full online access, for just $10.
- Delivery of the weekly magazine
- Unlimited access to spectator.com.au and app
- Spectator podcasts and newsletters
- Full access to spectator.co.uk
Or
Unlock this article
To sign up for Olivia Pott’s monthly newsletter, which brings together the best of The Spectator’s food and drink writing, go to www.spectator.co.uk/oliviapotts
You might disagree with half of it, but you’ll enjoy reading all of it. Try your first month for free, then just $2 a week for the remainder of your first year.
Comments
Don't miss out
Join the conversation with other Spectator Australia readers. Subscribe to leave a comment.
SUBSCRIBEAlready a subscriber? Log in