Hot Cross Buns

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(2 reviews)

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Recipe Review

I made this recipe for Easter as well. Everyone in the family loves Hot Cross Buns, so I couldn’t wait to try this recipe. Having made Panettone before, I knew I would be in for 45 minutes of hard core hand mixing, but in the end it was worth the effort.

When finished mixing, I portioned the dough into 3 oz. portions. This makes 12 Hot Cross Buns. The recipe says to let them sit at room temperature until they begin to swell for about 30 minutes. After 30 minutes nothing happened. After 60 minutes still nothing happened. It took almost 2 hours for the dough to swell, but after being baked they rose and looked perfect.

After tasting the Hot Cross Buns, they tasted fantastic, but I don’t think the white fondant glaze was enough sweetness. Perhaps next time I will glaze them a sugar glaze like in the Danish recipe. I have not really had Hot Cross Buns before, I so I can’t compare them to traditional ones, but I think I would like them to be sweeter.

Also, the recipe says to use raisins or currants and one family member commented that currants would be better than raisins, so next time I will try this recipe with currants.

The Buns were still delicious and I will make this recipe many times in the future.

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