Hot Cross Buns
Anyone else out there love them?
The best I have found are at Schubert's on Clement--any other nominees?
Also, I prefer crosses with a lemon gel as opposed to sugar. What is this type of cross made of--I can never find recipes with them--perhaps this a regionalism.
We go with Schubert's as well. We used to like Draeger's in San Mateo/Menlo Park but something changed in their recipe or preparation.
My 2014 survey has officially begun. Masse's, (Berkeley), source of a favorite in past years, has a tall, shiny bun with a cross of confectioner's sugar with maybe a touch of lemon. The raisins are plump and moist, (golden and regular), the citron is clean and bright. Not too much spice in evidence,but fragrant. Nice balance of sweetness and breadiness-perfect with my cup of Dancing Lady Wedding Black Tea (from Tea Here Now).
Pilgrim Kitchen on El Camino in Belmont.
It might still be cash only; they're open on Easter Sunday (gotta get 'em fresh). Great candied peel taste, not dense, cannot remember the gel vs. frosting X however . . .