I’m a big fan of seasonal bakes – there’s something special about a treat reserved for a short window of time. Their rare appearance makes them something to look forward to, and to relish. Supermarkets like to push the limits of these seasons, though, and these days hot cross buns are available for a surprisingly long time – often appearing on shelves as early as January.
I know that, for many people, serving hot cross buns toasted is the only way to go, but for this test, I tried them straight from the packet, plain and with a little butter, so the toasted flavour didn’t hide any of the differences between the buns. To be honest, a lot of them tasted pretty similar and the spicing was almost universally far too subtle for my tastes. The differences mainly came in the quality of the dried fruit, the level of citrus and how dry some of the buns were. Even so, and while nothing beats a hot cross bun bought from a traditional bakery or one made at home, there were a couple of supermarket versions that are worth buying.
