“Now it feels like Good Friday,” said my Irish friend A. as she helped me butter hot cross buns still warm from the oven last night.
For as long as I’ve lived in Turin, every Easter I’ve thought, “Wouldn’t it be nice to have a hot cross bun right now?” But hot cross buns are not an Italian Easter tradition, and I’ve never found a decent substitute. (Yes, colomba has dried fruit, but the texture is totally different and there’s no spices.)
This year, I finally decided to make my own. Here’s how I did it: