Volunteered to make Hot cross buns for Easter breakfast at church so I picked this recipe to try since this was a first for me - made them small so there would be more and they were a hit - very light in texture with a hint of sweetness. I don't have anything to compare them to but they're definitely a keeper for my recipe box.
Every year on Good Friday we make hot cross buns. I had some buttermilk on hand so I thought I would give this recipe a whirl. So glad I did! We will absolutely be using this next year. I made some slight alterations. For the flour I used a 50/50 combination of whole wheat flour and bread flour. I mixed the wet and dry ingredients separately (after proofing the yeast and this made a very easy workable dough! Also made small slits on the top before baking so they had lovely cross ridges in the top. I topped them with royal icing so the crosses were predominant.
These were good but they tasted more like dinner rolls than hot cross buns. I probably won't make them again.
Excellent results just as written although I used currants instead of raisins. This was a boost to my yeast-bread baking confidence! I did make my own frosting with powedered sugar milk and few drops of almond extract. Always a sentimental favorite at Easter.
This was my first time making hot cross buns or any yeast dough. They came out great! Soft and moist and the icing added just the right amount of sweetness. I left the raisins out because my family doesn't care for them. I also made the recipe the night before and let it rest in the refrigerator after letting it rise both times. Came out perfect!
Our family has an egg allergy so this is a great alternative to the traditional recipe since it does not require any eggs.
One of the reviews stated the buns were more like a bread mixture and I would have to agree with them. They rose beautifully but after baking them they were not high at all. I probably needed to make the temperature higher and not as stated in the recipe.
these were excellent! didnt have buttermilk so added 1tblspn cider vinegar to sweet milk instead and i sprinkled the sugar with the yeast allowing it to proof for 10minutes till creamy looking. made a sweet dough for the crosses after they were baked. for those like me who have egg allergies this is the recipe for you! they rose beautifully and were light and delicious!
These were yummy! I made a gluten free version with cranberries and cherries instead of raisins, and made my own icing. Will definitely save this recipe to make again.
