Hot Cross Buns

  • JChoco Posted: 04/07/12
    Worthy of a Special Occasion

    These were OK. Mine came out kind of heavy and not as light as I would like. I used white whole wheat flour but it wasn't pastry flour. I'm not sure if there's a difference.

  • LaLindaLou Posted: 04/08/12
    Worthy of a Special Occasion

    These were heavy, dense, and VERY dry. The second star is for the good flavors. I used the pastry flour, and as you see, both resulted the same. Once I slathered them with butter, jam, cream cheese, etc, they were much better, but I suppose some recipes just weren't meant to be "lightened." Back to the drawing board for me on these...on the bright side, the tasty bread will probably make a WONDERFUL bread pudding.


More From Cooking Light