Reviewed: Apr. 11, 2009

Mine turned out like little mini hockey pucks that didn't rise at all. I used regular flour instead of bread flour - maybe that is what made mine flop :-(

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

Reviewer:

Laurel

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

Reviewed: Apr. 7, 2009

These just didn't work out right in my bread machine. The dough was really wet and sticky and when I baked the buns they were really dense.

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

Reviewer:

Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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

Reviewed: Jan. 29, 2009

I have to say I made this twice in 2 days and it turned out different both time-better the second time. Excellent both time first time more like bread second time more like buns I made these for my daughter for school for Sts. Day and they were a hit. Instead of candied fruit I used dried cranberries and they turned out great. I also mixed into the powdered sugar apx. 1 T. real butter...they were good either cold or warmed in the microwave for 45 secs. will do again I made them in my bread maker and took them out after the 2nd rise step and rolled into balls and placed on greased cookie sheet and let them rise covered on top of the stove while the oven warmed up for apx. 45 minutes...the second rise in the bread maker made them lighter and more like buns. Will make again, and again

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

Reviewer:

londonrose

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

Living In: Highwood, Illinois, USA

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

Reviewed: Mar. 24, 2008

Very good. Next time I think I'll up the yeast by 1/2 tsp. as I thought they should have risen a little more (in comparison with my non-machine recipe).

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

Reviewer:

JBEANER75

Cooking Level: Expert

Home Town: Perrysburg, Ohio, USA

Living In: Rocky Mount, North Carolina, USA

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

Reviewed: Mar. 21, 2008

This is just as good, if not better, than my bread machine adaptation of my Mom's wonderful traditional recipe. I added 1/4 tsp. allspice and used 1/2TBS each of lime and lemon juice instead of water for the glaze. M.R.

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

Reviewer:

Mimi

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

Reviewed: Apr. 8, 2007

Very good. I added about 1/4 more sugar to the batter. To make them more traditional, I made a soft paste with equal parts flour and water, and piped it in crosses before baking the buns. This is the traditional way to make the crosses instead of the icing sugar! Delicious!!

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

Reviewer:

ozfiz

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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

Reviewed: Jun. 1, 2005

We love this recipe! I have made it for the past two years at Easter. My husband grew up having these but they were store bought and not very tasty...these impressed him!

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

Reviewer:

LINDALOU2002

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

Reviewed: May 10, 2005

Our new family favorite. We don't buy the store brands any more. Yummy, yummy, yummy!!!

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

Reviewer:

DEBBIEJOHNSTON

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

Reviewed: Apr. 26, 2003

These buns had the *best* flavor of any hot cross buns I've ever tasted. The grated orange peel and other spices went very well together and the flavor was excellent. I used dried cranberries (a.k.a. "Craisins" from Ocean Spray) in place of raisins and that worked very well, too. My only word of caution to other readers about this recipe is that all bread machines are different, and what works in one might not work so well in another. In my machine, these buns, although most definitely edible, did not rise enough, making the bread very dense. If you prefer your buns to me more "fluffy," I would suggest adding an entire 2 oz. packet of yeast, or perhaps try the special "Very Active Dry Yeast" that's made just for bread machines. All in all, my Easter guests enjoyed these buns, and I will be making them again.

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

Reviewer:

Laura

Cooking Level: Expert

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

Reviewed: Mar. 29, 2002

I think a big part of this tradition is to cut crosses into the buns with floured scissors or sharp knife just before egg-washing them. Then you can spoon the icing into the grooved crosses after they come out of the oven. Also, I think they are supposed to be served hot. (I didn't think the icing in this recipe tasted good.)

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