As it was Good Friday, it was time for a hot cross bun party. I have been making hot cross buns with Mum’s recipe since our first spring in Sweden in 2021, hoping for a little home-feeling when the pandemic made it very uncertain when we would be able to visit home. She texted me a photo of the Schmecks book recipe she had been using, with a post-it note of modifications (first: double the recipe!)
We have hosted hoot-owl and lussekatt fika parties in the last year, so this was the Easter equivalent. For the last few events folks were not all able to come, but this one ended up being a full house: 5 kids and 9 grown-ups! The kids all made buns, including egg wash and glazing with a thin lemon glaze (piping or spooning on a cross would have been a bit much in terms of motor control, sweetness, and also religiosity.) Everyone seemed to enjoy eating them, which we did with butter and jam and cheese and some other snacks. There were two flavours of tea and mocha pot coffee.
Since my Mum hosted hot cross bun parties on Good Friday many/most years over the last decades, this felt like a nice way to remember her. Kneading dough, making tea, spreading out the seasonal flowery tablecloth and welcoming guests. I also reflected how lucky we are to have a such a nice group of friends.
This is what the ingredients looks like in Sweden. I did not make candied peel in advance, so we used organic orange and lemon zest 
Mum’s recipes, with hand-written notes 
Kneading! 
Proofing! (in the largest vessel we have, the steel soup pot) 
Finished buns, mose made with the impatience of pre-schoolers 
It was a lively event (some kids are hiding under the table cloth) 
Linda made these lovely coloured eggs! Hibiscus and cabbage and onion skin
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