39 Comments
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Pauline Ireland's avatar

I have just made this recipe. Best

Hot -Cross-Buns ever. Thank you.

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Eve's avatar

This has shot to the top of my favourite HXB recipes - amazing and SO soft!!

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Pauline Ireland's avatar

However, adding the butter and fruit was a challenge. Any advice?

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Katie's avatar

Do you think aquafaba might work as an egg substitute in this recipe? My son is anaphylactic to egg which makes baking a little more challenging!

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Edd Kimber's avatar

I wouldn’t be my first choice. You can actually make hot cross buns without eggs, just replace them with milk 👍

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sarah h's avatar

I love special food that you only make at certain times. I’m often rushing with dried fruit so often put it in the hot liquid in a microwave for a couple of minutes, then drain it and it works pretty well ☺️

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Edd Kimber's avatar

That works great, I sometimes pop the fruit and tea in a saucepan and simmer for a couple minutes too

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Amy's avatar

This looks awesome but do you have any tips for ppl without a food mixer and will be kneading by hand?!?

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Edd Kimber's avatar

The dough can definitely be kneaded by hand but you’ll need some perseverance. Try not to add too much bench flour and when adding the butter make sure it’s pliable so it can blend into the dough

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Meemer Jones's avatar

These look delicious. I will try your recipe in the next few weeks. An old recipe of my mom’s used mashed potatoes for a softer bun. I’m eager to see how well your technique compares. Thank you for the recipe and great video.

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Edd Kimber's avatar

Potato is another amazing way to make really soft bread, works in a similar manner with the starch in the potatoes

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Corynne Bailey's avatar

I’ve made the buns and they are fabulous. Light and not to sweet this recipe is a keeper. I’m going to use it for raisin bread

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Nanette Manning's avatar

Hello, I made these last Easter and was very impressed with the results. I want to make them again this year, but I would like to add a bit more fruit, how much fruit would the recipe take?

Thank you in advance.

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MimiYork's avatar

I was looking for a recipe for the buns with the tangzhong. We’ll have a house full of guests for Easter weekend. I was wondering if I could bake and freeze these and rewarm for Easter breakfast.

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Bethia Woolf's avatar

Hi Edd - there’s honey in the ingredient list that isn’t mentioned in the instructions. I assume it goes in the glaze with the sugar and OJ? Could you confirm?

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Lisa's avatar

Hello _ I would love to know if I can do an overnight first rise in the fridge? Then take the dough out the fridge and ball up from cold? Thanks Edd

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Gwyneth Morgan's avatar

Stunning recipe - out does any commercially made buns EVER! This is on repeat coming up to Easter and beyond

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Annalisa Barbieri's avatar

These are epic

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Bryony Prior's avatar

Late to the party but found your blog when googling hot cross bun recipes after my first batch turned out pretty solid. Followed your recipe and the buns are amazingly fluffy and delicious. My daughter has now started to eat them for breakfast so I was wondering if I could tweak the recipe to add some wholewheat flour to make them healthier. Do I need to adjust the milk/ butter amounts if I do this?

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Bethia Woolf's avatar

You would definitely need to add more liquid to hydrate the whole meal flour

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Mel Marsh's avatar

I’ve just made theses HXBs and they’re amazing! I was a little worried at first as my dough was slow to rise, but they turned out amazing. I did heat up my milk before adding it to the mix, and I pre-prepared the tangzhong paste!

Can’t wait to bake them again, thanks for the recipe.

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