Hot Cross Buns

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I am not much of a yeast bread/bun maker but these came out great! 1. when they say don't stir the warm yeast/milk mixture they mean it (I had to do this part twice because I swirled it by accident the first time and that wrecked it 2. I used raisins instead of currents and 3. I used orange zest instead of lemon. The icing can be made as thick or as thin as you want...thinner add more milk...thicker add more sugar. Also I snipped, with kitchen scissors, little x's in the tops after I brushed the dough with an egg wash. That gave the glaze "something to hold on to" when I frosted them. In any event....they were perfect. Moist, soft, tasty. I will be making these more often.

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I've been searching for a decent recipe for Hot Cross Buns for a couple of years. This is without a doubt the very best that I've found. Professional looking in every respect and absolutely delicious!!!! I will definitely finagle the icing for different flavors. The buns will go with almost anything reasonable you can think of.

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Delicious recipe!!! I used raisins instead of currants. It was a delicious, soft, moist and tasty sweet bread.. This dough is very tasty....you can't stop eating them!!

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I was dissapointed with these buns. I thought they would be fluffy, and soft inside, but they just turned out to be dry and dense. They also never rose properly. Although the texture was lacking, the flavor was very good. The icing was my favorite part. The lemon zest was a perfect touch to keep it fresh and light. The only thing I changed with this icing is adding another tbsp. of milk, and adding orange zest. Next Easter, I am using a different recipe.

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I'm not very experienced with making yeast breads, but I was happy with the final results of these buns. They were a little drier than I would have preferred, but still very tasty. The lemon zest in the icing was the perfect touch. The only change I made was to omit the currants (we're not fans. Next time, I'll probably divide the dough into 16 rolls and cook for a little less time, as these were quite large.

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Soft, moist and delicious!

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Great recipe and a good description of "shaggy, sticky dough". I missed the taste of citron in the buns so I added clementine zest and dry cranberries to the dough. I also increased the zest in the icing. I have made these three times in the last two weeks because of requests from family and friends who loved them at Easter!

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Tasted like I remember them in my childhood!

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everything went great and then i put them in the oven and they never finished baking. Probably my fault but they were in there for 90 minutes and browned but still doughy in the middle :( the dough didn't taste to great either.

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If you are a bread lover, then this recipe is a must have, "to die for" addition. I made it for our Easter Dinner for the first time ever. Sweet with a hint of tart lemon icing and the flavors of spice. Not too dense, large and filling. My guests could not stop eating them. They told me to leave a review with 5 stars. They were the hit of the evening. It took all day to make, and worth the reward. I used raisins instead of currants. Good Job Guys!