Learn more about the Eastery baked good
in Brooklyn. “I made them last year for the butcher shop simply because they asked me to and I was like... hm, okay!” Finley says, a little perplexed by the request. “It wasn’t until they asked me to do them in 2022 that I noticed other bakeries were doing them.” It dawned on Finley this spring that hot cross buns had suddenly become a thing; over Easter weekend this year, she quickly sold out of all her 100 percent sourdough, not too sweet, perfectly flaky and spiced spiced buns.
Though the baked goods have taken off in the U.S., some think there may still be a ways to go for some bakeries to replicate the traditional British style — but then the possibilities are endless. “Now I see them in the supermarkets here, I see them in bakeries. A lot of times what I see, at least in the U.S., are buns that feel like brioche,” Genevieve Ko, deputy editor of NYT Cooking, says inpublished in the middle of April on the NYT Cooking channel.
Once bakeries in America nail the recipe, the hope is that it’s possible that hot cross buns will not only cross over for Easter — but for holidays all year round. The flavor is mild enough, the potential preparations versatile enough, and the cross element technically applicable all year round that a hot cross bun is actually a pretty great breakfast option no matter the season or occasion.
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