British Hot Cross Buns Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 27, 2014
I made these, with a few alterations, as a Christmas treat for an elderly gentleman who has been asking for something he remembers his mother making around the holidays in the early 1900s. After much discussion and looking at pictures, we settled on this recipe. (I really think he has his holidays confused, but it's ok with me if he's happy.). I changed my method, proofing the yeast without the flour and adding ingredients liquids first, but I stayed with the paddle instead of switching to the dough hook. I think I would have gotten a better rise if I had kneaded the dough. I also adjusted the spices, cutting the cloves to a scant 1/8 tsp and being a bit more generous with the nutmeg. I skipped making the crosses and the sugar glaze and just used the icing to skim the tops. Oh, and I found the buns I baked in my 9" square pan rose better than the 3 I baked individually on a sheet pan. Nice recipe, I will play with it a bit and have it ready for Easter. Thanks for sharing.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Reviewed: Apr. 19, 2014
They did not work out for me. Although I've never activated yeast like this before, I did heat the milk to 110. It seemed to work OK initially (the flour/yeast/milk did become active), but then the dough had trouble rising the first time and did not rise at all the second time before baking. Thus, I didn't get buns so much as compact little scones! I'll try it again with a different method for activating the yeast as the problem obviously lay somewhere with the yeast (which was brand new). I used raisins and candied mandarins which were very tasty but would've been much tastier if they turned out.
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Reviewed: Apr. 17, 2014
I found this to be a very tasty recipe and worth the time. I did not have currants or candied citron, so I used dried cranberries and some orange zest instead. I did not heat the milk to 110 degrees and instead used lukewarm milk with the yeast. Next time, I will try the other way to see if there is any improvement. The buns came out nicely and it will be interesting to see if they last until Good Friday! Thank you!
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Photo by Deb C
Reviewed: Apr. 8, 2014
I made the dough in my usual manner, skipping the letting it rest for ten minutes after mixing. This makes a wonderful bun, but the ground cloves was a little too aggressive for me, so next time I’d cut that by half.
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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA


 
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