I started making hot cross buns yesterday, but then had an attack of CBA so ended up making a hot no-cross loaf instead. An absolute bloody triumph, if I say so myself.
The recipe calls for 1 egg but I made half the quantity of dough and obviously there's no such thing as half an egg so I put a whole one in. This might explain the lighter-than-usual, almost-brioche-like texture.
The secret ingredient I use in my HCBs is arome panettone - a citrus essential oil blend that is used, as the name suggests, in panettone. I first did this because the recipe calls for orange zest and I had no oranges, so used the arome panettone as a substitute. And since then I've done it anyway because it adds an amazing flavour and aroma.
I must get round to making actual panettone one day...