This is a wonderful recipe. The buns are tender and tasty. A more traditional "Cross paste" is made from a mixture of flour and milk; it is piped onto the buns before baking. Our version is slightly sweetened and a little buttery. It creates a sort of fortune cookie crispiness on the top of the bun, making a more textured first bite. Plus--kids can't lick off the icing! Happy easter! Happy Spring! Thanks for the tip.

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