Not only did the Brick Street Bakery have individually sized hot cross buns, they had one (just one) huge loaf-sized hot cross bun. I was tempted… but making them is one of the joys of this season for me. The intensity of spices as I toast and grind them. The yeast goodness as the dough rises. And of course the scent of hot cross bun goodness filling the house as they back.
Why would I give that up?
Some of my photos of the process