Reviewed: Apr. 21, 2009

awesome...did them on convection and they looked like they came from a bakery....used the piped on sweet dough rather than the icing....1/2 cup icing sugar, 1/2 cup flour, vanilla and some milk to thin.....mix it in a sandwich bag and pipe on just before rolls to into oven

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

Making these buns was the first time I've ever used my breadmaker on the 'dough' cycle. I'd never worked with dough before so I was a bit nervous. I'm happy to say these hot cross buns turned out great! I added the icing sugar criss/cross to the top but, to be honest, I preferred the taste without. A nice easy recipe for a rookie baker to try :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MJP1

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2009

These rose beautifully.After the second rising I popped them in the fridge and baked them the next morning. I brushed with apricot jam while hot to make them nice and sticky.Only complaint was they smelt a bit yeasty .... maybe more vanilla next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Zubs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2009

Made these for Easter dinner and they were a hit! I love hot cross buns and was looking for a recipe that I could make fresh in the time I had in the morning, and these fit the bill. I don't usually use my bread machine, and have never used the dough setting, but the only problem was the timer was for 1.5 hours, and the kneading cycle ended maybe 15-30 minutes in, so I had to do little kneading by hand for the raisins and cinnimon better incorporated, though they still turned out very light. I will deinitely make this again and recommend them to anyone.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christine

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

Not impressed with this recipe. Came out dry and lacking in flavor. The only thing that kept them edible was lots of icing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KathieMT

Cooking Level: Expert

Home Town: Great Falls, Montana, USA

Living In: Ulm, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2009

yummy! great recipe. Like others, I made sweet dough crosses, with left over flour, yolk and water mixture, along with a tinsy bit of cinnamon (I love cinnamon - also used it in the glaze), icing sugar and vanilla essence, which I piped on with sandwich bag before baking, ending up a wee bit crispy. Had oven at about 30 degrees for the rising, as I have no bread machine. Used low fat milk and a little bit of water instead of the milk powder and water, and turned out fine. I will be using this recipe again for sure.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Missy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2009

My family LOVED these buns. I made them for Good Friday. I used whole wheat flour and skipped the powdered milk because I didn't have any. They were really sweet and delicious, although more like cinnamin buns almost. I had to add more sugar to the icing because it was too thin, I don't know if it made a difference that it was organic. Overall, I highly recommend these!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Felicity

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2009

This is a first time for me. The buns turned out great. I made them the evening before Good Friday so they were ready in the morning for my family. Everyone loved them. My son, who came home late at night on Thursday said the house smelled wonderful and wanted to eat them all.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jennas Nonna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2009

Wow, I have never eaten them before with raisins so I used candied fruit and they were perfect and awesome!! Love this recipe will always use this recipe!! Thank you so much!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shawna

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2009

excellant. Only change I made was using raisins instead of currants. Sold fast at the bake sale. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

OUTLAWMOM

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

Excellent recipe!! I did not use a bread machine, I proffed in the oven and it still came out perfect. Fast (for a yeast dough), easy and delicious.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Aprali

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2009

I wanted to make hot cross buns for Easter, but I am not a fan of the traditional currants and spices. I enjoyed this recipe and made the following changes to suit my tastes: (they came out very good and I got compliments on them at a pre-Easter party) I substituted 3/4 cups dried blueberries for the currants and 1 tsp lemon zest for the cinnamon. For the glaze, I added a drop or two of lemon extract to the other ingredients. These changes made the buns have a nice spring flavor - if you are willing to break with the traditional.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CindyAnn

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Hagerstown, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2009

This is a keeper! Perfect, quick & easy. I did follow advice about the cross though... Mix 1/4 cup icing sugar, 1/4 cup flour, 1 tsp vanilla, 1 tbsp milk, and enough water to make a thick paste & pipe on after brushing with egg...before baking. They turned out PERFECT. We are on our second batch. And I used raisins instead of currants...don't think it would change it too much.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Holly

Cooking Level: Intermediate

Home Town: Cobble Hill, British Columbia, Canada

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2009

I just made this recipe tonight & it turned out very good.There was a spice missing to give it that true hot cross bun flavour,perhaps allspice. I used margarine & raisins instead of butter & currents. Make sure to grease the pan generously or use parchment paper.I will definately made this easy recipe again once I discover the missing spice.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Colleen L

Cooking Level: Expert

Living In: North Bay, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2009

Lower on flavor than I had hoped for, and somewhat dry. Also, they were already overcooked in 18 minutes and stuck very badly to the bottom of the pan despite it being well greased.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SCGOPS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2009

These are very good. I have been baking my own buns for probably over 30 years and have had many good recipies, but this one has become my newest best recipe for both as is for Easter and without the currants and cinnamon and icing for plain buns for other occasions. I use a heavy duty food processor for mixing the dough and I let it rise in my oven with just the oven light on to keep it warm. I prefer smaller buns, so I make 18 out of one recipe, but I always make two batches while I'm at it and freeze most of it for special occasions.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Edion

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

Great Recipe, but I am not a fan of the peel. I find it gives a strange taste..so I just left it out!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ashathechef

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2008

i make the dough ahead and wrap and refridgerate them at the forming into bun part, i pull them out in the morning for it's second rise, and bake them fresh :)

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

amie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2008

These were really good! I made them for Good Friday, and my family really enjoyed them! I made the dough the night before, and put the dough in the fridge. Then in the morning, I took them out and put them in the oven. They came out smelling so good, and yummy that as soon as I put the icing on, everyone devoured them! Yum, Yum! Will definitely make them again! Look at my picture!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Vanessa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2008

It is a pretty simple recipe, but I did something wrong, because mine rose the first time, but didn't rise the second time. If you want to raise this dough in the oven, what temperature and how long do you do it for? Mine kindof came out OK, but they tasted kindof bland and were a bit hard, which I'm sure is entirely my own fault. Can anyone help me here???

Was this review helpful? [ YES ]
1 user found this review helpful