Reviewed: Apr. 13, 2009

These were very good, but I had to add a good bit of extra flour to make the dough workable. As written, the dough was very soft. I added about 1/2 cup of extra flour.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Apr. 12, 2009

I usually have difficulty with yeast bread but found this easy to make. Perfect size recipe, only change was using all raisins because I couldn't get the currants. I also ended up doubling the icing...just like sweets!My husband really enjoyed these and I'll make them again, hopefully with currants this time : )

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tammiet83

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Reviewed: Apr. 11, 2009

Great recipe...I omitted the egg, allspice and added 1/4 tsp nutmeg, 2 tbsp each of wheat bran and wheat germ...Delicious

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Annette

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Reviewed: Apr. 10, 2009

Nice...I used dried cranberries instead of raisins and currants, and the flavor was nice. When they came out of the oven, I tasted one and noticed a slight yeast flavor, but when it was slabbed with jam and margarine, the yeast taste was covered up. I also needed to add one of the four teaspoons of sugar to the yeast and milk mixture to proof the yeast. My husband who says he is a hot cross bun connoisseur, said they were "pretty good."

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danielleincanada

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

Really enjoyed this recipe... The dough rose beautifully and made a light bun. The only changes I made were using all currants (personal preference) and cutting the dough into 8 buns rather than six. Exactly what I was looking for!

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Alex

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Feb. 17, 2009

These weren't as moist and as flavorful as I'd liked. They looked gorgeous though.

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truedrue

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Reviewed: Mar. 25, 2008

These are good and really fun to make! The dough smells wonderful. I left out the dried fruit. The icing is really thick and it piped out beautifully. I doubled the recipe and made 12 buns, but I'm thinking I should have made about 15, because the buns turned out a little too big. ;) They rose beautifully- very high. I used 1/3 cup white whole wheat flour in this recipe with great results.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

they were very good the only reason i did not rate 5 stars because of 2 reasons . i did not like the allspice it did not taste right and and there was not enough icing i had to make double the amount.

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Padme Amidala

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

These are AMAZING! I'll be making these every Easter. It's so perfect that it only makes 6 buns.

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shelbriggs

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Reviewed: Mar. 21, 2008

This was a great and easy recipe. And I loved that it only made 6...perfect for me! I didn't have any currants, so I substituted with cranberries. And I also chopped the raisins and cranberries so they presences wasn't as obvious in the finished rolls. I also added about 1 t orange zest. Not sure why, but I had to make a double batch of the icing. I will make these again!

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CHEFBOYOSARAH

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Richlands, North Carolina, USA

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Reviewed: Mar. 10, 2008

This recipe was great.Easy to make and only made 6. I've passed the recipe along and people really enjoy!

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jane

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Reviewed: Feb. 20, 2008

Great buns with a wonderful texture! I just added cinnamon and rasins - they were better than expected! Easy to make and you wont be dissapointed.

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missyoumuch

Cooking Level: Expert

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Reviewed: Apr. 6, 2007

Just made these buns for Easter and had to taste them. Absolutely yummy. And, great for the small family. I added extra raisins, craisins and some citron fruitcake mix. All the other recipes seem to make a huge amount and this was just right for the 2 of us. I'll definitely be making them again soon. My husband ate 3 at one sitting!

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