Late March, Lyndell’s (at least, Somerville) has their excellent seasonal hot cross buns. The buns are a somewhat enriched (by which I mean, I’m guessing, eggs but not butter) yellow yeast dough studded with plain raisins, yellow raisins, and those marachino-esque colorful preserved fruit bits. Topped with a cross of royal icing over a hairline brown crust. Excellent with black tea.
They said they’d have them “through Easter at least,” which I interpreted to mean “I don’t have a hard date and the baker’s not here at the moment to ask.”