When I first saw hot cross buns in shops in January a few years ago I vowed I wouldn’t buy any until Easter.
Food for special occasions is special because it’s kept for special occasions.
This year I didn’t buy any hot cross buns, I decided to make them instead.
However, by the time the dough had risen yesterday it was too near dinner to eat them so I punched the dough down and left it over night.
It had risen again this morning, I shaped it into buns, left it to rise and cooked them this afternoon.
They were all the more delicious for the knowledge there wouldn’t be any more until next Easter and I’m grateful for that.