Hot Cross Buns
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Lynne
Can’t wait to taste them. Came out great. Smell of nutmeg, orange zest fills the kitchen with an Easter smell from my childhood. Hot cocoa and one for breakfast Easter morning coming up!
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Karen Bersche
Thanks, Garrett and Elise. My mom always made these in her younger days. I have been hungry for them. So will try your recipe this weekend. Can’t locate Mom’s. Appreciate your diligent experimentation to present only the best.
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Louise
Great recipe that I have made on a number of occasions. I use 2 tsp of allspice and a mixture of chopped peel and raisins for the 3/4 cup. I skip the frosting.
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Tina
I wanted to try to make hot cross buns for Easter and I looked through alot of recipes online and read all the reviews. I decided to try this recipe and wow, I’m very happy with the result. They were easy to make. The buns came out soft, lightly moist interior, not dry or crumbly texture. These are way better than those I’ve had from a bakery. Would recommend this recipe.
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Mardana
My first time trying Hot Cross Buns. They seem a little hard after baking. I thought they would be a little more of an airy dough after baked. Although they tasted great, mine were a little on the dry side. Warming them up a little in the microwave before eating makes them a little more tender.
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Ann
the cross is traditionally made from chaux pastry mix, not icing. They are served on Good Friday to mark the end of the Lenten fast and usually eaten at 3 pm after religious services for Good Friday are over.
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Geraldine Saucier
I made this recipe and the buns were a hit. They were very flavorful and absolutely delicious. This recipe is a keeper. Thanks for a great post:)
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Diane Wilson
I was in Trader Joe’s looking for currants. No currants, but there were dried blueberries. Non-traditional, but I think it will be yummy! I really don’t want to wait for Good Friday now!
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Chriss
Simply amazing! I’ve searched for the perfect recipe and this is it. I did use my bread machine for mixing the dough to make it easier on myself. The dough was great to work with and the end result was moist and flavorful with an excellent texture — better than any bakery I have tried. My husband (the world’s #1 fan of Hot Cross Buns) said they are the best he’s ever tasted. I didn’t change any ingredients, but I did bake them on parchment. Thanks for the superb recipe!
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Jud
Elise,
You inquired about the Love To Bake cookbook which I referred to in my comment above. I didn’t see your comment until today. We just made another batch last week and i thought I’d go through the recipe’s comments to see what had been added recently and came across your query. Anyway, you can purchase a PDF copy of the book at Lovetobakecookbook.com The print version is sold out and won’t be reprinted unfortunately. I’m in the process of purchasing a PDF version myself because it’ll be easier to use (these days I record recipes on 8-1/2 x 11 paper stashed in 3 ring binders; that way I can use a large more readable font).
Jud
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narutojp
I made these on Easter Sunday and they turned out great! They were light and fluffy and smelled and tasted great. My only problem was that by the next day, they started to dry out quite a bit, even though they were at room temperature and covered with plastic wrapping. Any ideas on how to avoid this in the future (other than eating them all at one go or freezing them)? They were good and I will be making them again next year (or even before next Easter).
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Donna L.
Garrett’s comment had that song running thru my mind for days, so I just had to try the recipe. I used half whole wheat flour and half AP, then let my bread machine’s dough cycle do most of the work. I made 20 rolls and am very pleased with the result. The orange zest is what makes these special. Thanks!
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Elizabeth
I made these for an Easter Brunch this morning, and they were fantastic! I used 1/2tsp each of cinnamon, cardamom, allspice and nutmeg, plus a little more orange zest than called for I think, and a cup of currants, and it had just the right amount of spice and fruit.
I had the same issue as Katie above- the bottoms browned a faster than the tops, and they did stick to the pan a bit, so I might try parchment paper next time. I will definitely make these again next Easter!
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Me
Hot cross buns, where have you been all of my life??? I really wish I hadn’t waited until I was 37 to try these. My kids love them, too.
Didn’t have currants, and have a sick daughter, so we stuck with what we had on hand, which were golden raisins and dried cranberries, and they were yummy.
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Kati
This is my first attempt at baking with yeast. Can I just say that these are amazing? So sweet and yummy. I will be making these again!! : )
I have made these for several years to share at our block association Easter egg hunt. They are well received and each year requested. Easy recipe. just take your time.
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When I was a young girl, more than 50 years ago my mother made Hot Cross Buns every year the day before Good Friday. And on Friday the then elderly ladies who had grown up as girls on the next farm would come for a visit, and mom served the buns. Her recipe was huge, 5 dozen or so of buns. I never used it. This is a good recipe resulting in the number of buns I want. Every Easter I remember getting out the cups and saucers, because Mrs.B, Mrs.R, Mrs.H and Miss F, would be by for tea.
Adjustments necessary for high altitude? I’m at 8900 feet!
Hi, Judi! Emma here, managing editor for Simply Recipes. Until we write our own for Simply Recipes (!), this is the best resource I know for adjusting for altitude: King Arthur Flour High Altitude Baking Guide.
This is the first time I have made Hot Cross Buns! I hashtagged it on my Facebook page. I am not going to put the icing on them but I split the top. They look great!! They taste even better. I used dices dates in them because I didn’t have any dried currants on hand. And I used one cup of bread flour for one of the cups of the all-purpose flour.
So glad you like them Robert! I bet they were great with the diced dates.
These were amazing, in both flavor and texture! Definitely use all of the spices and orange zest, and perhaps a bit more. I have saved this recipe for the coming Easters, since it is better than any others I have used in the past! Thank you so much!
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Hi Terry, I’m so glad you liked them!