Hot Cross Buns Traditionally baked on Good Friday, hot cross buns are a favorite Easter food around the world. And now you make them at home! In fact, they're surprisingly easy to make. English folklore told of many superstitions around hot cross bun including one belief that buns or loaves baked on Good Friday would never go mouldy, and as such, were hung in homes as good luck charms. Seeing as there are no preservatives used in this recipe, the buns do not last as long as commercially made ones, however, I think they taste just as delicious. If you even have hot cross buns left after few days just toast them or microwave them. Melt butter in a small saucepan over medium-high heat. Add milk to saucepan and heat for about 1 minute. Add warm milk mixture and beaten eggs to flour mixture. Use a spatula to mix the dough until it almost comes together. It will be quite sticky so dust your hands with flour. Roll the dough into a ball. Turn dough out onto a floured surface. Knead it for 10 minutes, or until the dough is smooth. Place it into a lightly oiled bowl and cover the bowl with plastic wrap. Place bowl in a warm, draft-free place (like a cupboard) for 1 to 1 1/2 hours, or until dough doubles in size. Line a large baking tray with baking paper. Punch dough down to its original size. Knead it on a lightly floured surface until