- Most Helpful
- Highest Rating
These buns were the best!! The dough turns out the softest baked buns. I followed the ingredients as written. I changed a few things baking them though after looking on the bbc food website. I baked the buns at 475F for 9 minutes. Before baking I made a flour paste from 2 TBS flour and 2 TBS water. Mixed it in a baggie and piped it in the cut crosses. This turned out more authentic to the buns I ate whilst in England. After baking I brush them with sugar glaze. I think this is some of the best homemade bread I have ever made!
Easy, easy, easy! Not to mention great tasting, light and fluffy. I cut mine into 16 as that seemed to fit the 13 x 8 dish perfectly. Unglazed they are great toasted too. Thanks for sharing!
Mmmmmm! We *loved* these! I reduced the butter to 1/4 cup, as someone else had suggested, and put in raisins, currants, and cut up dried apricots. I watched the machine as it was mixing, and did add more flour. Not sure how much more. I cut the crosses in quite deeply, and could see them when they came out of the oven. Will definitely be making these again. Thanks, Oster71.
These were excellent! I did have to add about 1/2 or more cups of flour to the first knead in the machine. I used 1 tsp. lemon peel, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. cloves. I took 1/3 cup of candied peel and mixed it with a little flour and chopped it up into fine pieces and added during signal. I got 16 buns that fit nicely into my 13 x 9 glass baking dish and I baked them at 350 degrees for approx. 20 minutes. The dough was so soft after the second rise, I couldn't cut the crosses on top. Great recipe. Thanks for sharing!
Great buns! Loved all the flavors in them plus the frosting. Mine did take a long time(2 hours) to raise but finally got big enough to bake.
This recipe works really well for me. Hubbie absolutely loves them, so they don't last long at all. Thanks! :o)
These were good, but a little heavy. I did add another handful of flour to the breadmaker when I added the fruit because the dough was too wet. I wanted to make authentic hot cross buns for Easter, and I think I'll keep looking for the right recipe.
As far as I know, I had never had a hot cross bun. I believe I'm converted! I did make some changes: I substituted 1 cup of whole wheat flour for 1 cup of the white. I used orange zest instead of lemon and homemade candied orange peel for the raisins. I also used orange juice in the glaze. The flavor was incredible! Not too sweet, not too spicy and I liked the density of the buns. I did have trouble with the second rise, but I was using expired yeast, so I was thrilled they had risen at all. I didn't make the crosses, just drizzled the glaze over the buns. Too much work to cross! Thanks for the recipe!
These had a nice flavor. The texture seemed too dense, but once they were toasted, it transformed them into a nice, flaky hot cross bun. I will definitely be using this recipe again. Thanks for sharing! Oh, I saw people commenting on how soupy their dough was...if you live in a humid area, it is normal to have to add more flour. You might want to start by using less liquid. I cut back by 1/4 c milk and still had to add a 1/2c flour.
I didn"t ice them but they don"t need it they were excellent. I also used 1/4 cup raisins and 1/4 cup cut mixed peel. I will be making these again. Thanks for sharing.