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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Hot Cross Buns Recipe courtesy of Emeril Lagasse, 1999 Show: Emeril Live Episode: Easter Dinner Overall User Rating:  |
how great was this
06/09/2007 at 04:01pm
User: Anonymous User Rating:
woww i loved this
Great Big Buns
06/04/2004 at 02:55am
User: CYNDY from san jose, CA User Rating:
These are great. I made these at Easter and people are still talking about them.
A Favorite!
04/18/2006 at 02:57pm
User: Anonymous User Rating:
These buns were delicious - a bit larger and lighter than others I've made. My family loved them, even my husband who usually won't touch anything having raisins or currants. I suggest adding more spices to heighten the flavor. I added 1/2 tsp. cinnamon and 1/4 tsp. mace to the recipe and will use a bit more next time. These freeze very well - un-iced of course.
extremely good
04/15/2006 at 08:19pm
User: Anonymous User Rating:
these are extremely light and flavorful. I did find the icing to be very watery and needed more powdered sugar. I also added some butter and a little vanilla which I think made it more flavorful.
Delicious!
04/02/2006 at 10:51pm
User: Anonymous User Rating:
These hot cross buns were delicious, and much better than the ones sold in the shops. We substituted cinnamon for cardamom, and added about 3/4 Cup more flour. Although the recipe looks quite tricky and time consuming, once you've made them once its quite easy to make them again.
A Delightful Easter Treat
03/27/2005 at 06:01pm
User: CLAIRE from San Francisco, CA User Rating:
This delicious bread wasn't easy to make, but the result was well worth it. However, the cardamom was difficult to find and quite expensive. I found that about a teaspoon of cinnamon was perfect! Thanks, Emeril!
Need more flour, but very good
03/25/2006 at 11:47am
User: Anonymous User Rating:
These were delicious, however the recipe calls for at leat 1.5 cups less of flour than it actually needs. The texture of the dough was more like pancake batter than bun dough. Once I added enough, they were great...fine texture, nicely flavored. The kids loved them!
Hot, cross baker
03/17/2006 at 06:36pm
User: Anonymous User Rating:
This recipe calls for too much liquid in proportion to the amount of flour, which resulted in a soft, sticky batter that could not be shaped. Adding additional flour corrected the texture, but of course changed the flavor. The buns were still acceptable, but not what they could have been. The beginning of the second rise is too early to preheat the oven. Heating an empty oven for over an hour is wasteful and unnecessary. I was really disappointed.
not worth the effort
03/12/2007 at 02:50pm
User: Anonymous User Rating:
Between the lack of spices and the unclear mixing directions, I ended up with buns that were tough and flavorless. Normally Emeril recipes are good, maybe we just have different criteria for the perfect Hot Cross Bun.
Had to had more flour
02/25/2008 at 09:01am
User: Laura from Norristown, PA User Rating:
Like some of the other readers/bakers, my dough wasn't doughy enough, so I had to add a lot more flour before and after the first rise. I made the buns for a gathering, and they got rave reviews, but they were definitely more dense than I expected. The icing proportions were off, too--I had to add a lot more powdered sugar. Would any of the bakers who didn't experience these problems be willing to clue the rest of us in on how they made it work & got delicious, fluffy, light buns?
Spectacular
02/06/2007 at 05:26pm
User: Anonymous User Rating:
I make these every Easter. It wouldn't be Easter without them. They are terrific and spectacular!!!
Cardamom pleasure
02/03/2007 at 09:40pm
User: Anonymous User Rating:
Emeril is a saviour when it comes to putting a hot cross bun recipe together. Cardamom adds that old time flavor. Delicious Thankyou