With the countdown to Easter starting, it’s the season for dusting off the Hot Cross Bun recipes. The recipe for this week’s batch comes from Felicity Cloake’s How-to-Cook-the-Perfect column in the Guardian. These are not at all like your typical store-bought bun: her riot of spice includes cardamom, cloves and saffron in addition to the usual suspects. An egg wash going in and a sugary glaze on the way out of the oven produces a delicious, enamelled crust. Stay tuned for more Hot Cross Bun posts.