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Hot Cross Buns recipe: your favorite, your tried-and-true

insectazoids Feb 4, 2013 04:33 PM

Doing some ahead-planning. Does anyone have a recipe to recommend?

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    dfrostnh RE: insectazoids Mar 20, 2013 03:28 AM

    oh no, I was expecting to see some replies because I have the same question. I have volunteered to make some for a church breakfast. It's been so long since I've had a homemade bun that I don't remember what was in it. I do have the recipe that an elderly church member used but it seems a little bland - just cinnamon and raisins.

    I like the looks of recipes that call for a bit more spice (allspice, cinnamon and nutmeg - but a friend said she things they are supposed to contain cardamon) and orange zest. I'm against citron since it's hard to find and some people hate it. We live in a small New England town so we don't want to get too fancy.

    There is also a debate about white frosting crosses and a pastry cross.

    Guess I'll go with one of the recipes on Epicurious.

    1. emily RE: insectazoids Mar 20, 2013 06:47 AM

      I don't have a recipe yet since I haven't liked any of the ones I've tried (too dry, too bland), but was planning on using the Joy of Cooking technique of using a Parker House dough and adding spices and candied fruit. I'm pretty sure that the best hot cross buns I've found use this type of dough, rather than a brioche. Bobby Flay's recipe is actually very highly-recommended:
      http://www.foodnetwork.com/recipes/bo...

      1. Antilope RE: insectazoids Mar 23, 2013 03:11 PM

        Here's a review of different Hot Cross Buns recipes from Britain in the Guardian newspaper:

        "How to cook perfect hot cross buns"

        http://www.guardian.co.uk/lifeandstyl...

        2 Replies
        1. re: Antilope
          d
          dfrostnh RE: Antilope Mar 24, 2013 04:52 AM

          This has been an education for me. The recipe I tried yesterday was quite heavy and apparently a British recipe (pastry cross, not frosting). The taste is pretty good but the dough was very stiff. The US recipes that I have found tend to use only cinnamon and I expect, a much lighter, fluffier bun. More of a sweet treat.

          I volunteered to make a couple of dozen buns for next weekend's Easter breakfast after sunrise service.

          1. re: Antilope
            j
            janniecooks RE: Antilope Mar 25, 2013 12:07 AM

            Antilope, thanks for posting that link. A great article that I wouldn't have discovered otherwise.

          2. Antilope RE: insectazoids Mar 23, 2013 09:43 PM

            I've been looking at recipes and reviews of Hot Cross Buns.

            It seems the British versions are less sweet and maybe closer to the original than most U.S. versions.

            Here's a link to a British recipe called "Baker Tom's Hot Cross Buns" that was chosen as the winner of at least one taste test by a British magazine.

            I'm going to be trying this recipe.

            Stylist Magazine Hot Cross Buns Recipe Review
            http://www.stylist.co.uk/home/taste-t...

            Baker Tom's Hot Cross Buns Recipe
            http://www.thisiscornwall.co.uk/Spice...

            http://www.thisiscornwall.co.uk/Tom-t...

            1. Antilope RE: insectazoids Mar 24, 2013 02:25 PM

              I made the Baker Tom's Hot Cross Buns. OMG are they good! Not heavy but light and HUGE. The recipe calls for 10, I cut the dough into 12 pieces. Six buns fill a 1/4 sheet pan.
              The bun tastes somewhat like a spice cake. I substituted zest from 1 orange & 1 lemon for the candied mixed peel. I also substituted dried cranberries for the raisins. Finally on the cross piping, I added 1 Tbsp of sugar and 1/4 tsp of orange extract. I also sliced the cross on the bun before it rose, leaving a nice recess when it rose to put the piping. I used the juice of the orange to make the glaze.

              I mixed the dough in a bread machine dough cycle, adding the dried fruit and zest at the beep. I then put the dough in the fridge overnight. In the morning I allowed the dough to warm up and rise until double. Then I divided the dough into 12 pieces and followed the recipe. This is really a good recipe. Give it a try. I will be making this again.

              The metric recipe is above, I converted the recipe to U.S. measurements and made some slight tweaks. Here's the link to the U.S. recipe version:

              Baker Tom's Hot Cross Buns - U.S. measurements
              http://www.copykatchat.com/seasonal-r...

               
              2 Replies
              1. re: Antilope
                j
                janniecooks RE: Antilope Mar 25, 2013 12:09 AM

                Beautiful buns!

                1. re: Antilope
                  insectazoids RE: Antilope May 10, 2013 09:35 AM

                  Wow, I totally gave up on this thread -- but you really brought it to life!!

                  I don't mind that it's not technically HCB season anymore. Yours look great and I'll give that recipe a try sometime.

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                  dfrostnh RE: insectazoids Mar 25, 2013 05:01 AM

                  Antilope, thanks for converting the recipe. Looks good!

                  1. ennuisans RE: insectazoids Apr 15, 2014 08:24 AM

                    I'm thinking of trying these buns myself this year. I've never even eaten one but they seem like fun.

                    This was a pretty good video from Joy of Baking:

                    https://www.youtube.com/watch?v=UlOuI...

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