Old Fashioned Hot Crossed Buns Recipe

Our mother Edythe Fox’s fabulous moist and full of flavour hot crossed buns recipe that uses potato water for unparalleled moistness. These get sliced and frozen same day after they have completely cooled.

We ate these for two days slathered with butter, not that they needed it. After day 3 mom would toast these sliced in half, face side down in a frying pan of butter until they were perfectly seared then would remove flip face side up on a plate and add a large slice of sharp orange cheddar cheese. A wonderful contrast to the spices and sweet fruit peel and raisins.

I couldn’t delineate Grandma Fox as there are multiple generations of grandmas recipes and Dad’s mom had a tea biscuit recipe and thus the clarification.