This is a home-made version of a sweet bun with raisins, cinnamon, dried fruit and mixed candied peel which is traditionally made and eaten during Easter. I made the above buns using a recipe from BBC Food. Instead of glazing the buns with orange juice and sugar as the recipe says, I used home-made apricot jam instead which I heated gently beforehand so that the jam was a little runny and therefore easier to brush on to the warm buns as they came out of the oven. These buns are easy to make and can be made at any time of year.
It is interesting to learn that there are various superstitions concerning these buns in English folklore.
One of them says that buns baked and served on Good Friday will not spoil or mold during the subsequent year. Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone who is ill is said to help them recover.
Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if "Half for you and half for me, Between us two shall goodwill be" is said at the time. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.