The Hot Cross Buns that I remember as a child did NOT have icing on them for the cross, but rather a pastry dough type, lighter cross that was baked in. For sweetness there was a clear sugar glaze. Only in recent years have I noticed that everyone seems to use icing. What happened to the original? Does anyone still make it that way? I would like to be able to recreate that kind for my family this Easter. Claire Check online, Claire; bet you can find it by googling. Some bakeries still do it this way. In fact, I think our King Arthur bakery still does it this way... try emailing jeffrey.hamelman@kingarthurflour.com, maybe he can help you. Good luck - PJH

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