Did you click on the pdf link in the email? It seems like it may not update that link, but if you view the newsletter in the browser or the app it has been updated, I just triple checked.
I love this recipe and have made it several times. This Easter, I was travelling to a place without a mixer so made the dough in advance and brought it with me in my luggage. I increased the milk a bit as the rise time was going to be so long (kept it cold in fridge and luggage for more than 24 hours while in transit). It came up fantastically. Amazing recipe. Love it. Thanks!
We have been living in California for ten years now and sadly miss Hot Cross Buns. I have tried a few different recipes in the past but been disappointed - no more! These came out so good! I shared the link to the recipe with my Silicon Valley Brits group and a few others have tried it now too and also loved it! Thanks Edd!
I make this dough, minus the spices and fruit, about every five days as our sandwich bread. The tangzhong takes less than five minutes to cook. If you don't want to wait for the paste to cool entirely, you can cool it just slightly in the pan, like maybe two minutes, then whisk in the remaining cold milk. That takes it down to about 95º F, which is cool enough in my experience to just add to the dry ingredients without affecting the rise. Looking forward to making these today – thanks so much for the recipe!
Looks a great recipe but as I'm a soughdough nut I'm going to replace the yeast with sd leaven and take a bit off the flour and milk quantities to equal the recipe. I'll tell ya how I get on tommow..
You are right, these are most definitely the best hot cross buns ever. I just popped T in the freezer for later, hopefully they freeze well. This recipe is very similar to Teacakes, maybe a little more mixed spice though. My paste for the cross on the top turned out a little thick and I went without, not missing anything.
You can adjust the thickness of the paste with a little extra milk or flour depending on whether it’s too thick or too thin. Your also right, it’s very similar to tea cakes but with additional spicing, the tea cakes of my childhood were about double the size and with no spice at all
Did you click on the pdf link in the email? It seems like it may not update that link, but if you view the newsletter in the browser or the app it has been updated, I just triple checked.
As Phillipa says it’s a classic British spice blend and each version varies slightly but it almost always includes cinnamon, ginger, cloves, coriander and nutmeg. If you’re in the US you can also substitute pumpkin pie spice blend which is a similar sweet spice blend
Its a spice mix that comes packaged as 'Mixed Spice' :D I can't remember what the breakdown is, but if you can't find in a supermarket you could look up a recipe and make your own easily.
Just baked these…it is now my favorite hot cross bun recipe! Thanks so much
I’ve just tried to download the pdf and it is still the flan recipe.
Did you click on the pdf link in the email? It seems like it may not update that link, but if you view the newsletter in the browser or the app it has been updated, I just triple checked.
These were great! I didn’t have mixed peel, upped the currants and raisins. And I didn’t it by hand , a bit messy but came together.
I love this recipe and have made it several times. This Easter, I was travelling to a place without a mixer so made the dough in advance and brought it with me in my luggage. I increased the milk a bit as the rise time was going to be so long (kept it cold in fridge and luggage for more than 24 hours while in transit). It came up fantastically. Amazing recipe. Love it. Thanks!
Amazing best hot cross bun recipe ever
We have been living in California for ten years now and sadly miss Hot Cross Buns. I have tried a few different recipes in the past but been disappointed - no more! These came out so good! I shared the link to the recipe with my Silicon Valley Brits group and a few others have tried it now too and also loved it! Thanks Edd!
I make this dough, minus the spices and fruit, about every five days as our sandwich bread. The tangzhong takes less than five minutes to cook. If you don't want to wait for the paste to cool entirely, you can cool it just slightly in the pan, like maybe two minutes, then whisk in the remaining cold milk. That takes it down to about 95º F, which is cool enough in my experience to just add to the dry ingredients without affecting the rise. Looking forward to making these today – thanks so much for the recipe!
Just made these and inhaled one OMG the most floofiest buns ever!! I made them jumbo size 8 to a recipe and I'm stonkered lol
Hi, could you slow prove these over night or would it be best to do all in one day? Thanks
Yes absolutely, I often proof the dough overnight in the fridge then shape and do the final proof the following day
Looks a great recipe but as I'm a soughdough nut I'm going to replace the yeast with sd leaven and take a bit off the flour and milk quantities to equal the recipe. I'll tell ya how I get on tommow..
Be great to hear how you get on
You are right, these are most definitely the best hot cross buns ever. I just popped T in the freezer for later, hopefully they freeze well. This recipe is very similar to Teacakes, maybe a little more mixed spice though. My paste for the cross on the top turned out a little thick and I went without, not missing anything.
You can adjust the thickness of the paste with a little extra milk or flour depending on whether it’s too thick or too thin. Your also right, it’s very similar to tea cakes but with additional spicing, the tea cakes of my childhood were about double the size and with no spice at all
Thank you. I have it now 😀
Marvellous - Easter isn't the same without excellent buns, thank you
Im still getting the flan recipe even though there are 3 comments saying it was updated 12 hrs ago 😔
Did you click on the pdf link in the email? It seems like it may not update that link, but if you view the newsletter in the browser or the app it has been updated, I just triple checked.
Hi I can’t wait to make these. Does anyone know what “mixed spices” refers to? I see it’s not cinnamon.
As Phillipa says it’s a classic British spice blend and each version varies slightly but it almost always includes cinnamon, ginger, cloves, coriander and nutmeg. If you’re in the US you can also substitute pumpkin pie spice blend which is a similar sweet spice blend
Its a spice mix that comes packaged as 'Mixed Spice' :D I can't remember what the breakdown is, but if you can't find in a supermarket you could look up a recipe and make your own easily.
Thank you, Phiiippa, it’s new to me. I’ve found a local spice shop that carries it. They call it Baking Spice.
Thank you for sharing this recipe! The last few years my hot cross buns have been unsuccessful - i'll be trying this one 😊🙏