Reviewed: Apr. 13, 2006

Excellent recipe, everyone liked them. I did however omit the currants and will add raisins next time.

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zanadar

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Reviewed: Apr. 9, 2006

These were easy to make and my family thought they were great. I had to make another batch the very next day.

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5 users found this review helpful

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laylalulu

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Reviewed: Apr. 4, 2006

To make the buns more traditional (and toastable) make a paste of plain flour and water (you can add a tiny bit of sugar and spice to make it more tasty) and pipe the buns with crosses of paste before baking. Then, brush buns with a swwt glaze (sugar, water, gelatin, spice) when they come out of the oven. Also, try using rasins and peel. YUM!

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Sammy L

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 29, 2006

This was an excellent recipe. I didn't add icing as I wanted a raisin bun. I did add 1 tbsp of vital gluten to make it really light and fluffy. I think next time I would add more spices, it smelled great but didn't taste as cinnamony as I thought it would.

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8 users found this review helpful

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Mar. 11, 2006

I don't have a bread machine. Instead, I mixed the ingredients in my Cuisinart--it did a great job of mixing and kneading--even with the metal blade. I think I will add lemon peel to the dough next time, but all in all this is a five star recipe.

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9 users found this review helpful

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BUSYBAKER1

Cooking Level: Intermediate

Home Town: Moro, Oregon, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Nov. 23, 2005

WOw they are PICTURE PERFECT, this is the first time I make hot cross buns and they came out so nice,fluffy and golden. Substituted the currants for chocolate chips as my sister prefers choc chip hot cross buns. I'm glad I tried this recipe, but I prefer my hot cross buns sweeter, so next time I'll add a bit more sugar into it. THanks for the great recipe :D

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crzyboutbakin

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Reviewed: Apr. 9, 2005

a little too heavy but they all got eaten.

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5 users found this review helpful

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LAURSAVVY

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Reviewed: Mar. 27, 2005

This is a really great recipe. I followed it to a T except that I made 16 rolls, not 12. Really good....and good HOT right out of the oven.

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ABBY B

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 26, 2005

This is an awesome recipe! My husband loved it! It is soo easy! I added raisins instead of the currants and I liked that the raisins (being added in the last 5 min) didn't get chopped up but stayed whole and added a nice sweet flavor. I will definately make these again. This was my first time ever making hot cross buns and I will do it again! Review Number 2 on this recipe--I made this again but I got lazy and didn't want to make all those rolls so I made 12 and put the rest of the dough in a loaf pan. I let it rise as per instructions and baked it for 30 minutes. I took it out after 15 minutes because the top was golden brown. I tested it using a metal skewer. The inside was still gooey. I covered the loaf with foil and baked for another 10 minutes. Not quite done. Back in still covered for 5 more minutes. Done! I let it cool and frosted it with a carrot cake frosting of 8oz cream cheese, 4 tbsp butter and 3 1/2 cups powdered sugar. Now granted, it makes way too much for a bread ot rolls, but I also made a carrot cake that used most of it. My kids raved about the rolls! The bread came out good too although it was hard to cut and the individual slices didn't hold their shape as I was slicing it. An awesome recipe!!!!!!!!

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JKLUENDER

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2005

These were okay. Not nearly as light and flavourful as my usual recipe. I think the main difference is that my recipe uses milk; it also calls for creaming the butter and sugar first, then beating in the egg. My husband and I ate them; I just wouldn't give any to my Mother-in-Law!

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4 users found this review helpful

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2005

Awesome, perfect as is! I didn't have a bread machine so I made by hand. NO complaints here!

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7 users found this review helpful

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MAINE-MOMMY

Cooking Level: Expert

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Reviewed: Mar. 25, 2005

These looked very impressive. I substituted candied fruit for the currants which I would definitely recommend and I used some pumpkin pie spice as well as the cinnamon. The only thing I didn't like was the icing cross. The only way I like hot cross buns is toasted. Aren't hot cross buns supposed to be hot? Anyway, I tried putting them in the toaster oven and the icing dripped off and made a mess (even though I kept the icing side up the whole time) and forget about putting them in the toaster, that's a disaster just waiting to happen. I even tried the microwave but it was very difficult to not get the icing all over my fingers as I was eating it. I think I will look for another recipe that makes the cross the same way as the buns I get from the grocery store.

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3 users found this review helpful

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 14, 2005

Great recipe! Turned out nice and everyone in the family loved them! Thanks for sharing this recipe!

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2 users found this review helpful

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Island Girl

Cooking Level: Expert

Home Town: Tahiti, Archipel De La Société, French Polynesia

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Reviewed: Apr. 16, 2004

Tried this recipes for Easter and the buns were soft and delicious. This is the best recipe ever. The only ingredient I substituted was white sugar and used brown sugar instead. This will be the recipe that I wiil use for hot cross buns in future.

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Anne

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Reviewed: Apr. 13, 2004

Just made these buns today, wonderful. I didn't want to wait to add the raisins, (not a currant in the house)so they went in with everything else, didn't seem to hurt anything except to maybe make the buns a darker color, if you want whole raisins don't do this. A quick tip to make the frosting, put your powdered sugar, milk, and vanilla in a heavy plastic sandwich bag, mix by kneading the bag gently when all the ingredients are mixed well cut a tiny hole in one corner of the bag and squeeze to make the crosses.

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FARMMOM

Cooking Level: Expert

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Reviewed: Apr. 11, 2004

I accidentally added the cinnamon when I put in the other ingredients and it didn't seem to hurt it a bit. Baked for 15 minutes instead of 20 because I don't like dry rolls. Might meke them into 16 rolls next time because they were big.

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Karen

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Reviewed: Mar. 20, 2004

This recipe turned out just as good as earlier reviewers said it would! And it reminded me of my mom's hot cross buns! I used a "tropical medley" of dried fruit from Sun Maid and it was wonderful! Also added the 1/2 tsp. all spice and 1 tsp. cinnamon as earlier reviewers did. I needed to find a good recipe for hot cross buns as I need to bring the rolls to an upcoming social event and I don't need to look any further! Thank you all for your suggestions and Sue, for your recipe!

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5 users found this review helpful

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BERNIANN

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Reviewed: Apr. 21, 2003

WOW! This recipe got raves when I took them into work! I used half currants & half dried cranberries and they were a delicious success. Thanks for a new favorite recipe!

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SANDUNN

Cooking Level: Expert

Home Town: Junction City, Oregon, USA

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Reviewed: Apr. 21, 2003

Yum! Yum! Yum! These rolls were wonderful! I had made the traditional hot cross buns for Easter and then decided to try these, too, at the last minute. These were WAY better than the ones that had taken me hours of mixing, kneading & rising! I heeded a previous review and added allspice, butter flavoring, vanilla and raisins. You NEED to give these a try. Very easy and very yummy!

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MARDEEN

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Reviewed: Apr. 7, 2003

very yummy! I have a smaller bread machine, so I made 2/3 of the recipe, 8 rolls total. I added 5-spice and 1/2 cup of candied fruit, and changed the currants to raisins. Delicious, and perfect for Easter.

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JENNGB

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