Had a sudden urge to do this to break my obsession on making the perfect cheesecake. It just seemed fitting to have this done on a Easter Holiday though not for religious purpose. Like how one associates Fruit cake to Christmas and Pineapple tarts to Lunar New Year. Honestly, I have no idea what is the significance of these buns.
Having this done on impulse, I used the gelatinized starch before the suggested resting time. It came out fine, fortunately. However, both the topping for the cross and the glazing was from another recipe which was taught by a teacher from Culinary Hobby Class about thirteen years ago. The main dough followed the recipe taught by Valerie with some adjustment on water and dried fruit.
