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.
I’ve just tried to download the pdf and it is still the flan recipe.
Just baked these…it is now my favorite hot cross bun recipe! Thanks so much
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
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.
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 😔
Hi I can’t wait to make these. Does anyone know what “mixed spices” refers to? I see it’s not cinnamon.
Thank you for sharing this recipe! The last few years my hot cross buns have been unsuccessful - i'll be trying this one 😊🙏
Will give these a go, thank you.
Thank you so much!!!!
Me too please for the buns recipe, tho also going to try the Horchata Flan :)