Tuesday, March 9, 2010
Annual Hot Cross Bun Roundup
It is time. Hot Cross Buns are one of my favorite things in the whole, wide world. And this year brings some new ones - new to me, anyway!
Bouchon Bakery: They only start making this iconoclastic, cardamom-scented bun closer to Easter Sunday, so I have yet to have one this year. However, I'm confident that it will be as outstanding as ever. It's big and full of fruit, but doesn't hold up: my mother always insists on saving it overnight and it's never as good day-old.
Galloway's Bakery: I can't believe I'd never tried this! Galloway's, not too far from my parents' house in Westchester, is an old-school family bakery that makes the world's best cinnamon rolls and glazed donut holes. Until this weekend, I'd never tried their HCB, but when my mom and I went on Sunday and we saw the hand-written sign advertising them, well, the die was cast. While it wasn't quite up to the standard of the ultimate old-fashioned bun (that of the late, lamented College Bakery of Carroll Gardens) it was still very tasty: a fluffy base that tasted like a good Parker House roll, a good amount of fruit, and of course plenty of gooey icing.
The Breslin: This split, toasted British-style bun is on the menu year-round. It really is like what one (or, I guess, April Bloomfield) gets in the UK: not too sweet, flour-paste cross, just currants. It's wonderful.
Entemann's: I have a soft spot for these, unabashedly commercial and sweet and suspiciously long-lived though they might be. My heart leaps in my chest the first time I see their purple box at the store - or, as it did this year, the bodega in Fort Greene!