So, I made my HCBs and they are appreciated in the family and are going to be part of a traditional Good Friday meal that we're sharing with friends tonight (Penny is cooking fish, of course...) I'll try to answer the questions you asked on my post about the dough the other night:
They are not hard to make but not that simple - if you've made bread before you could easily do it, but it's a bit time-consuming.
Yes, they do need yeast, which is very entertaining but also the time-consuming part.
And an interesting fact - the ancient Romans made these, and the four quarters symbolised the four seasons. It's intriguing to see how relevant they became in Christian countries, later on...
My recipe tells me to put the crosses on as rolled out pastry, but I have another which suggests piping on a watery pastry mix - it's never worked for me. Any advice?