Crashed Down on the CrossBuns

Yesterday my friend Jessica and I made Hot Cross Buns (it being Easter and all). The recipe was a further step in the evolution of my trusty rich bread, which was the formula base for both the Christmas bread and the Saffron buns. However, for the HCB, I decreased the butter a bit, increased the sugar a bit (and switched it to brown sugar, or B-Sug as we say in the biz), changed the spices around... I think that's it.

We didn't have time to candy up some citrus peels, so we just used zest instead. Some would say this defies traditional HCB methodology, but there were still currants. Those are just small raisins, by the way.

And look, we used the KitchenAid, with the new and improved spiral dough hook!

For the crosses on top, we used the weird paste that you just make out of flour and water, because I hear that's more traditional.  The crosses came out dark in the bake though, so I don't know what's up with that.