Hot Cross Buns

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It probably would have been a good idea for Emeril to actually test this recipe, rather than just write it down. One and one-half cups of milk to three and one-half cups of flour? Great if you want to make Hot Cross pancakes -- but certainly not not anything resembling a "bun".

If you add enough flour to end up with a workable dough, your yeast/flour ratio will be too low, and you end up with dense, tough buns, as I and apparently many others did. Pretty pathetic recipe.

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I am reading these reviews and I am shocked! I thought these hot cross buns were unbelievable!!! I did add about a cup more flour and more raisins (also about a cup. The dough should be a little sticky! An if you keep adding a ton more flour and over mixing you will end up with a dense dough....I have made these now for two family functions and both times i didnt have any left overs! They were awesome!

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As most other reviewers have said you have to add more flour,I added about 1 cup more in 1/3 cup increments till the dough pulled away from the sides of the bowl . It still will be sticky, the board has to be well floured and you should use a pastry scraper to work with it initially. I also substituted cranraisins for the plain raisins and added the zest of one orange which gave them great flavor. In addition I made larger size buns so my yield was 12, but kept the cook time the same, they came out great. I cant comment on the icing as I didn't use it, rather made crosses from mixing flour and water, a bit of sugar and some orange zest rolled it out and cut into strips with a pastry wheel; applied them as a cross atop the buns then allowed for the second rise. Just prior to baking after a second coating of egg wash I sprinkled a bit of raw sugar.

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Ishould have known better and read the reviews first. Worst dough I have ever worked with, I too had to keep adding flour and gave up and threw the whole mess out.

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I must tell you I am very disappointed! Ingredients were off..had to keep adding flour to make the dough good enough to handle. It needed more raisins and flavoring.They actually had the consistency of scones when you ate them. Very dense. Far from light and fluffy as most hot cross buns are. Even the icing had to be adjusted...too much milk not enough sugar. They were a lot of work and not much satisfaction for the effort. Emeril, I am very surprised. Your recipes are usually right on the money. Roe New Jersey

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I have made these three times and have decided I will not make them again. I had to add an additional 2 cups of flour to the reipe to be able to handle it. If you can eat them all warm out of the oven they are good, but the next day they are very dense and stale tasting. I added almond extract to the glaze which gave them a little extra flavor.

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As most other reviewers, I had to add about 2 more cups of flour to get a dough rather than a batter. Once out of the oven, they were very tasty and delicious. Unfortunately, the next day, they were pretty bad--very stale, tough, and dry. If I'm going to do the work, I'd like them to keep a little longer. I guess my search goes on for the perfect hot cross bun.

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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?

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woww i loved this

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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.