Reviewer:

IRISH0789

Home Town: Brampton, Ontario, Canada

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Reviewed: Apr. 11, 2009

I decided to make these without the cross as indicated, instead I used a powdered sugar and sour cream frosting. The buns are delicious! I like the nutmeg more than I thought I would! The candied peel gives these a taste of holiday bread! Thanks for this great recipe!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Apr. 10, 2009

I used whole wheat pastry flour and the bun itself turned out tender and flavorful. I had trouble with the topping. The dough was difficult to roll out. We ended up rolling each piece by hand but the crosses mostly cracked and fell off. I will make this again but use frosting or some of the dough for the crosses.

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Reviewer:

Elena Alba

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 14, 2006

These came out very good. I substituted raisins for the currants and chopped dried apricots for the candied fruit peel. Also, I did icing crosses instead of pastry ones. I did end up adding an extra 3/4 cup of flour, although that may have been because I started with 2 cups whole wheat and 2 cups all-purpose.

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Reviewer:

MAGICDOMINO

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Aug. 6, 2004

This is a terrific whole wheat flour recipe. I used golden raisins instead of currants, and I left out the candied fruit. These are easy to make and taste great, though they might be a little too sweet for some people to have with dinner.

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Reviewer:

MACKALLEN

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Reviewed: Mar. 17, 2002

I made this for the nursing home I worked at and everyone loved them. I also took some into work and they enjoyed them. I have never made hot cross buns before and found this receipe easy. I did sub all white flour because I didn't have the whole wheat flour. I hope more people try this one.

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