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Hot Cross Buns Recipe

Hot Cross Buns

Recipe courtesy Levain Baker

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on March 31, 2013

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    Pretty tasty. Smells great. My family enjoyed them this Easter Morning. However, bake for 25 minutes (not 15 if you want them to be baked throughout. And as previously noted, use less milk for both the buns and the glaze.

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  • on March 30, 2013

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    This recipe calls for 2 cups of milk- I had to add 6 cups of flour to get it so it worked.... haven't eaten them yet.

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  • on June 23, 2006

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    for the person who was confused about the quantity of yeast, this recipe calls for fresh yeast, which comes in cube-shaped cakes. it is much heavier than the granulated sort, because it has water in it. some bakers think that fresh yeast produces a better flavor.

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  • on June 23, 2006

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    i never ever cooked buns and this was superb to get started...thnx to C McDonald..

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  • on May 04, 2006

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    Not at all like I thought Hot Cross Buns would taste. Everyone thought they were very yummy. Add a little egg wash on top to make them shiny.

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  • on March 25, 2005

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    An easy recipe, even for someone who hasn't worked with yeast before. The recipe instucts to preheat oven much too premature in the process. Yummy, even without the glaze.

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  • on March 19, 2005

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    My father used to make hot cross buns for holy easter sunday, now I am passing on the tradition with a perfectly scrumptous recipe!

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