Hot Cross Buns!

Hot Cross Buns!

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They look great Bron. I saw the Peter G article on Campbell last night. Can't imagine the kumara idea but if John says they are delicious they must be! Happy Easter.

barbara — Friday 6th April 2007 5:55 pm

I have never seen such realistic photos ever! Amazing!

Ninnie — Saturday 7th April 2007 12:07 am

Aren't those mouth-wateringly gorgeous! In general I am not fond of hot cross buns, but you make me want to change my mind! Love the look of the shiny egg glaze on top.

Christine (myplateoryours) — Saturday 7th April 2007 12:35 am

Those are so lovely. I've never even tasted hot cross buns! I think I will have to make some now, though. (Maybe I should draw a little star of David on top in frosting instead?)

Danielle — Saturday 7th April 2007 1:09 am

They're beautiful, Bron. Just waiting for a pat of butter! Happy Easter!

Ivonne — Saturday 7th April 2007 3:32 am

Wooo, those look beautiful!!
I guessing strong flour is high protein? I guess I always thought the cross was sugar! After you've shaped them do you cover them?
I should really try some hot cross buns.

Tanna — Saturday 7th April 2007 5:29 am

Each photo is more mouth-watering than the next!

Susan from Food "Blogga" — Saturday 7th April 2007 6:53 am

Oh Bron, how fabulous those look! I'm such a baby with yeast so have never made them myself but I do make sure I consume my quota every Easter! Their smell reminds me of many happy Easter holidays with the family back home... I am one of those who don't like peel in mine, but the more raisins the better. And the golden syrup glaze is intriguing. Happy Easter to you & your family too!

Jeanne — Saturday 7th April 2007 7:27 am

I made some this afternoon. They are addicting! Yours look fantastic. I am in love with your genius eye for light!

Helen — Saturday 7th April 2007 2:19 pm

gorgeous!

sam — Saturday 7th April 2007 2:38 pm

These look so good Bron!

bea at La tartine gourmande — Sunday 8th April 2007 1:07 pm

Your hot cross buns look amazing- light and yeasty- much more appealing than the ones at the store! And you are right that making them yourself allows you to do as you will with the candied fruit (it would still be a problem in my household because I love the fruit but my husband and kids don't!) Thanks for the history, too- I love leraning the hidden history of foods that have traditions attached. A Happy Easter to you and yours!

Deborah Dowd — Monday 9th April 2007 2:26 am

My mom has been looking for some home made hot cross buns for quite some time now, I may have to finally make these for her, they look amazing!

Brilynn — Tuesday 10th April 2007 10:35 am

Hi Bron,

I have been making regular, okay daily visits to your site just to ogle at your pics! :) Love, love, love your blog.

I think next year I am going to make your recipe for cross buns. I made some this year from a recipe I made up, adding the icing after it has cooled as a cross. You can check it out if you like at: http://tastesofguyana.blogspot.com/2007/03/hot-cross-buns.html

Excellent blog!

Cynthia — Tuesday 10th April 2007 11:10 am

They look beautiful Bron! My mum made the kumara ones this Easter and they were lovely - not so much kumara tasting, but sweet in a more subtle way.

Emma — Tuesday 10th April 2007 12:51 pm

Hi Bron, gorgeous hot cross buns - they look so light and airy!

gilly — Wednesday 11th April 2007 4:06 am

wow these are impressive. they look so flavor-packed and fluffy! a gorgeous presentation as well... and mouth-watering photographs as usual.

Linda, The Village Vegetable — Wednesday 11th April 2007 6:59 am

Hi Barbara, thanks heaps, yes the kumara is a very interesting twist, I'm sure they're great though, as I love other potato breads.

Ninnie, thank you so much, my main aim is always to make everyone want to eat them! ;-)

Thank you Christine, I hope you will try them!

Hi Danielle, a Star of David would be cool, although when done with frosting bear in mind the buns are harder to "toast" the next day! ;-)

Thanks Ivonne, indeed they need a good bit of gorgeous butter, Happy Easter to you too hun.

Hi Tanna, yes "strong flour" is high protein flour, high grade or bread flour.
I cover the dough each time with a clean plastic bag to keep in the humidity, however a moist tea towel would work too, I've also been known to place the dough in the bowl or on a baking sheet over (not touching!) a sink of hot water, especially if it's a cold or dry day. Really helps in proving the buns, the most important step! Thanks heaps, let me know how they go for you!

Thank you so much Susan!

Hey Jeanne, I think it's about time you "grew up!" hehe ;-)
Trust me, if I can do it.. you can too!

Hi Helen, thanks so much, I've made 3 or 4 batches in the last month or so, opps I've lost count! Our family adores them!

Thank you Sam! Happy Easter!

Hi Bea, Thank you too!

Thank you for your kind words Deborah, thankfully my girls love the dried fruit. However they're still a lovely bun without the fruit, I might want extra butter though, hehe!

Thanks Brilynn, I hope you Mum enjoys these!


Hi Cynthia, thank you so so much, I hope to post something new for you to ogle at soon!

Hi Emma, so cool your Mum made the kumara recipe, I hope to try it this weekend.
Thanks!

Thanks Gilly, it's almost all in the proving I think! ;-)

Linda, thank you dear, mmmm they are making me hungry too now, even if I do say so myself, opps!


Thank you all again so very much, love getting your comments!!

bron — Wednesday 11th April 2007 7:24 pm

Those are some pretty spiffy buns! I'd love to give them a try, but my family don't like them so I'd be left to eat them all by myself :(

Ellie — Thursday 12th April 2007 1:05 am

these look amazing. love the first shot with the perfect looking glaze

jules — Thursday 12th April 2007 5:55 pm

Thanks Ellie, I'm sure you could find some friends to share them with especially after the smell of them baking, hehe

Hi Jules, thank you so much, that glaze makes little hands very sticky, hehe

bron — Friday 13th April 2007 12:12 pm

Lovely pictures...but of course Elizebeth I did not "Christianise" the buns, she actually tried to ban them due to there connection to catholicism. Because of their overwhelming popularity the ban failed, so Elizebeth comprimised by allowing them during "paschaltide." They were traditionally eaten on Good Friday as a substitute for the one full meal you were permitted due to the church laws of fasting and abstinence. They may have been associated with pagan gods before the arrival of Christianity in England long before Elizebeth, but there is no strong evidence of this.

matt — Monday 17th March 2008 8:31 pm

[...] I know I blogged about Hot Cross Buns with the exact same recipe last year, but when something is so well loved and appreciated you know it’s worth blogging about again! As for me, it’s off to the shops to stock up on more flour, as I expect I’ll be making some more of these tomorrow and Friday…! [...]

A Family Tradition - Easter’s Hot Cross Bun — Wednesday 19th March 2008 7:25 pm

I have to let you know this recipe is really really really great. I used it at the assited living and nursing home where I do the baking. They turn out so fluffy and moist and all the
resident just love it. In fact I know I will have to make them more often. THANK ALOT for coming to my resuce when I had to make hot cross buns but I could not remember how because
it was so long since I have made them. You made me the talk of the assited living (at least
during lunch today. I only had to up this recipe 8 times and it was easy even doing that to it. THANK AGAIN TONI

Toni — Monday 24th March 2008 6:18 am

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