Anyone out there who would like to share a wonderful recipe for Hot Cross Buns? I found several, some with eggs, others don't call for any eggs. They all call for butter and milks, spices like nutmeg, cinnamon, etc. and dry fruits like raisins or cranberries. I would love to make some for Easter.
Thank you.
Here is the recipe I usually use. Nothing fancy, but it usually turns out well.
http://www.danlepard.com/forum/viewtopic.php?t=723
Very easy recipe, since you knead AFTER the bulk rise. I prefer using 1:1 flour and water to make a paste for the cross. Tried using icing for half of the buns, and those were too sweet for me. The buns themsevles are soft, full of raisins, very yummy.
SusanFPN of WildYeastBlog.com has adapted a recipe out of Hamelman's BREAD and posted it on her site:
http://www.wildyeastblog.com/2008/03/13/hot-cross-buns/
The only caveat I'd suggest is to cut back a fair bit on the paste for the crosses, the Hamelman recipe makes enough for an army of buns. Otherwise, they are great, not too sweet.
Paul
MellowBakers.com
from nothing to eating in 4 hours. can't complain about that!
http://joepastry.com/index.php?cat=183
and even better when you substitute a cup of choc chips instead of a cup of raisins ;)
Hi,
I did a blog posting on these a while back; http://www.thefreshloaf.com/node/15382/ananda039s-2nd-blog-hot-cross-buns
Thanks
Andy
Hi,
Foolish Poolish's hot cross buns are the REAL DEAL.
Unfortunately the FoolishPoolishBakes weblog is no longer online, but I did find the recipe in an old TFL post:
http://www.thefreshloaf.com/node/11438/hot-cross-buns
IMO, these are quite authentic. I remember, however, that I used someone else's crosses paste recipe - perhaps Hamelman - just because it was easier. AND that I had to thin out the crosses paste considerably to push it from the pastry bag. Other than that, you can readily make your own candied citrus peel and enjoy!
MommaT