Hot, sticky, sweet and soft. A once-a-year baking performance and treat. This year I made the dough the night before and let it rise in the fridge because in previous years we have had to wait, tongues hanging out, until the afternoon for the buns to be ready. (I use the recipe in Baking with Passion and it's the best, but has quite a number of steps and requires lots of waiting time.)
I'm sure the correct term is a 'batch', but earlier in the week Simon said he was looking forward to a 'dose' of hot cross buns which I prefer with its suggestion of restorative properties. Dan Lepard says to wait until the buns have cooled to room temperature before pulling them apart. That's never going to happen here, especially after a year's wait. The buns were ripped apart while hot, slathered with butter, and enjoyed in extravagant quantities. And now we all feel much better.