I liked the amount of fruit in these buns but they weren't as fluffy as I would have liked. I think I would have liked them a bit sweeter, too.
The instructions were very clear and easy to follow.<br/>These were my first try at Hot Cross Buns and they turned out very well in spite of a few glitches. I used a rectangular Pyrex pan about the same as the recommended size and made 20 buns to fill the space. They were a little cramped so next time I'll use my next biggest pan. <br/>After 16 minutes the tops were very brown so I took them out, flipped them onto a tea towel, onto racks and realized they weren't done! So, with the help of my husband, we flipped them back into the pan and baked for six minutes more, covered with foil to prevent more browning. They still were a bit undercooked but tasted delicious and I'm sure they'll be perfect once toasted.<br/>For the piping I used 5 tablespoons of water instead of 4 and piped out of a ziplock bag.<br/>Kiwi readers: the 400g Pam's fruit cake mix is just right.
Delicious!<br/>I prepared 16 magnific buns and we ejoyed each of 2 pieces still hot. <br/>The comment was: like warm panettone!<br/>For this recipe I used a mix of candied lemon and orange zest as well as good portions of raisins.<br/>I let them rise on the tray for about 1 hours and baked them later as I was home again.<br/>Thanks a lot for this wonderfuld snack!