Hot cross buns are not as sweet as sweet rolls, but the added fruits and spices give them a flavor profile on par with any holiday bread. I’ve used cardamom in mine to add warmth, while the orange zest and cranberries lend their sweetness. The orange-and-honey glaze gives them just the right finishing touch with both its tangy sweetness and glossy sheen.
Two different types of sweet European buns. That was the brief for this technical challenge. I chose saffron-infused St. Lucia buns and poppy seed snails, known as Mohnschnecken.
