Hot Cross Buns
With less heft and more flavor and fluff, these delicate Hot Cross Buns deserve attention all year long. A hint of warm spices balances a sweet glaze to finish off these Easter rolls.
With less heft and more flavor and fluff, these delicate Hot Cross Buns deserve attention all year long. A hint of warm spices balances a sweet glaze to finish off these Easter rolls.
I think these were absolutely delightful. Exactly how I remember having them at home with my mom. I did not find them dry or dense at all. I think some of the other reviewer's problems might have been 1) you MUST use QUICK RISE yeast. That is why there is no separate activation. And 2) whole wheat flour is NOT a substitute for whole wheat pastry flour. WW pastry flour is much lighter. I used white ww flour and they worked perfectly, however. I hope this helps!
Read MoreI should just add that a really traditional hot cross bun has the cross formed from another type of dough batter set into the bun, not icing. In fact, I had never had a bun with an icing cross until I came to north America. But I sure am glad to have read these reviews, I won't waste my time and will continue my search for the perfect hot cross bun recipe. Maybe Jamie Oliver won't let me down.
Read MoreI wish I had read the reviews before making this. Like the review below they are dense and dry. I couldn't understand why they have the yeast process the way they do, because there's no activating it before you start, which I think would help. Also there is no reason to heat up the icing before piping it on, as it just made it messy and runny. They do taste good, they just aren't hot cross buns
Read MoreThese 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.
Read MoreThese 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.
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