Comments on: Hot Cross Buns

By: Diana Rosier

Diana Rosier — Sun, 24 Mar 2024 18:44:27 +0000

This turned out delicious. Not hard at all and was a big hit

By: Sara Schroeter

Sara Schroeter — Sun, 24 Mar 2024 05:14:11 +0000

In reply to Ima Notimpressed. My first batch didn't rise and I reduced the cinnamon as she says in her note and it worked then. My yeast was brand new and I'm an experienced baker so I'm surprised more of the comments don't note this problem.

By: Elizabeth B

Elizabeth B — Thu, 21 Mar 2024 18:36:46 +0000

I gave up making hot cross buns 4 years ago: different recipe. Then i found this one … and tried again this week. But i use my bread machine on ‘dough’ setting for kneading and the first rise. I increased the amounts to match my usual size bakes (x1.57: bless you high school math teachers!). First note: dough did not rise in machine, so i formed the buns (15 and a half loaf), warmed the oven, and let them rise in oven with the light on. After 2 1/2 hours they had barely risen, so i gave up, turned on the oven, and baked them … 23 minutes. Wow! they pretty much tripled in size during the bake. I had scored the cross in their tops and they were all splitting along these score lines. It was 2 in the morning, but i had to taste a wee bit … then had to finish eating the bun i had started before i went to bed. Ate a slice of the mini loaf toasted the next day for breakfast, and i took a few to a church group meeting where they were a hit … even great cold! this recipe is a keeper!
Minor change: the cross i made was 1/2 flour and 1/2 icing sugar, with 2/3 water and 1/3 orange liqueur (but juice would work as well). Thank you.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 19 Mar 2024 15:47:29 +0000

In reply to Lily. Hi Lily, absolutely. See recipe Notes for details about an icing cross.

By: Lily

Lily — Tue, 19 Mar 2024 15:26:19 +0000

Can I do a glaze cross instead of a flower cross?

By: Embth

Embth — Mon, 18 Mar 2024 13:52:55 +0000

In reply to Cyndi. Without the glaze, these buns freeze nicely in an air tight container or double bagged. Defrost in the wrappings to keep them from drying out. If desired, glaze the buns just before serving.

By: Embth

Embth — Mon, 18 Mar 2024 13:47:19 +0000

I can’t say it is “traditional,” but soaking the dried fruit in a nice dark rum adds great flavor to Hot Cross Buns. All the alcohol bakes away, so no worries!

By: Beth @ Sally's Baking Recipes

Beth @ Sally's Baking Recipes — Sat, 02 Mar 2024 19:42:07 +0000

In reply to Ingrid W. Hi Ingrid, I would recommend just adding a few more minutes to the bake time. You could also try brushing with a little melted butter before baking. Hope they taste wonderful!