Every spring in Massachusetts, the grocery store bakery would start carrying hot cross buns. They were beautiful and shiny, but never quite delivered on taste. And they certainly never had enough frosting.
For my recipe, I wanted to add in enough flavor to satisfy the cravings of my ten-year-old self, adding in plenty of butter and egg yolks, and more currants than most recipes call for. As for the frosting, if you put more on the buns than the normal cross pattern, you wouldn’t really end up with hot cross buns, but the recipe makes enough to get creative.
When I made mine, I didn’t add anything besides currants, but you could add raisins, dried cranberries or cherries, or even candied orange peel.