Hot Cross Buns

I adore a fresh hot cross bun, slightly warm with butter. Many recipes finish with a sticky glaze applied after baking whilst the buns are still hot. This for me can be messy, too sweet and then impossible to toast the next day without burning. My glaze is a slightly sweetened frothed egg white which is applied before baking and before the traditional crosses. The result is a dark, glossy glaze but non sticky to the touch.