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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!

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henneygl2 April 12, 2011

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!

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Stardustannie June 28, 2010

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.

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strangemk ; ) April 11, 2010

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!

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Deb Braz March 25, 2004

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.

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adopt a greyhound April 08, 2012

This recipe works really well for me. Hubbie absolutely loves them, so they don't last long at all. Thanks! :o)

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kiwilegs March 26, 2012

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.

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lolablitz April 24, 2011

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!

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mommaj April 04, 2010

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.

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goushiangirl March 28, 2010

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.

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Yvonne C April 27, 2009
Hot Cross Buns - Bread Machine