The seasonal sweet, current & citron studded hot cross bun is said to traditionally eaten on Good Friday. Joy of Baking cites a superstition that if hot cross buns were baked on Good Friday, they would never become moldy & one bun would be saved as a good luck charm until the next year's bun was baked. I usually manage to eat one when available locally. Being a chronic yeast-dough challenged baker, never attempted my own. Anyone make these sweetly spiced, dried fruit buns? Any local bakeries feature them around Easter?