The currant bun is also closely related to the Hot Cross bun which predates the Chelsea bun (1733). This currant bun recipe can easily be transformed into hot cross buns by adding cinnamon, cloves and nutmeg, raisins, and candied peel. You then drizzle a cross with icing sugar mixed with a little milk. Hot cross buns are traditionally served hot or toasted on Good Friday, the cross standing as a symbol of the Crucifixion.
If you like to make a large batch of buns of various types in one go, check out my Granny’s sweet bun recipe.