Laura Corin Posted March 26, 2013 Share Posted March 26, 2013 They are traditionally eaten on Good Friday, but as I'm working that morning, we will have them for breakfast on the Saturday. We warm them in the oven, split them, then spread them with thick cream. Delish. Then I tell my only joke: What do you get if you pour boiling water down a rabbit hole? A hot cross bunny. Laura Quote Link to comment Share on other sites More sharing options...
freerange Posted March 26, 2013 Share Posted March 26, 2013 What on earth do you mean "almost"??? Unless you're meaning because it's too late for supper & too soon for breakfast.... Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted March 27, 2013 Author Share Posted March 27, 2013 What on earth do you mean "almost"??? Unless you're meaning because it's too late for supper & too soon for breakfast.... We've kept that one thing seasonal: two packets bought once a year for eating over that weekend. Laura Quote Link to comment Share on other sites More sharing options...
Lizzie in Ma Posted March 27, 2013 Share Posted March 27, 2013 I've used the Joy of Cooking to make them for many years, a favorite here. Quote Link to comment Share on other sites More sharing options...
justamouse Posted March 27, 2013 Share Posted March 27, 2013 I know, I'm so excited! I love Martha Stewart's recipe. Quote Link to comment Share on other sites More sharing options...
justamouse Posted March 27, 2013 Share Posted March 27, 2013 Interesting. They have been in the stores for weeks. I don't care for them though. That's because store hot cross buns taste nothing like the real ones. Store HCB are glorified donuts. :leaving: Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted March 27, 2013 Author Share Posted March 27, 2013 That's because store hot cross buns taste nothing like the real ones. Store HCB are glorified donuts. :leaving: Doughnuts? I buy them from the supermarket here, but they are nothing like doughnuts. They are yeasty, bready, sweet, spiced, raisiny....... Laura Quote Link to comment Share on other sites More sharing options...
justamouse Posted March 27, 2013 Share Posted March 27, 2013 Doughnuts? I buy them from the supermarket here, but they are nothing like doughnuts. They are yeasty, bready, sweet, spiced, raisiny....... Laura The store made ones here are a nation wide baker and they are SOOO sweet and not so much spiced. Quote Link to comment Share on other sites More sharing options...
Mom in High Heels Posted March 27, 2013 Share Posted March 27, 2013 My buns are already hot. Oh, wait, you meant something else. Carry on. Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted March 27, 2013 Author Share Posted March 27, 2013 My buns are already hot. Oh, wait, you meant something else. Carry on. But are they cross? Or crossed? That would take some muscle control. Laura Quote Link to comment Share on other sites More sharing options...
Hilltop Posted March 27, 2013 Share Posted March 27, 2013 I'm planning to try this recipe this year: http://www.pastryaffair.com/blog/2012/4/1/hot-cross-buns.html?lastPage=true&postSubmitted=true I don't like hot cross buns that are too sweet or too dry. Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted March 27, 2013 Author Share Posted March 27, 2013 I bought Tesco Finest HCB today. The ingredients are: Wheat flour, orange juice soaked fruit (30%), water, butter (2.5%), mixed peel (2%), invert sugar, wheat protein, vegetable oil, honey, demerara sugar, buttermilk powder, yeast, salt, free range dried egg, flavouring, maize starch, mixed spice, ascorbic acid, soya flour. I could eat that. I will eat that. With thick, thick cream. Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted March 27, 2013 Author Share Posted March 27, 2013 I'm planning to try this recipe this year: http://www.pastryaff...tSubmitted=true I don't like hot cross buns that are too sweet or too dry. Looks good - I don't see any spice though. I would guess cinnamon and nutmeg at the least. Apparently it's traditionally 'mixed spice'. Laura Quote Link to comment Share on other sites More sharing options...
mom2myboys Posted March 27, 2013 Share Posted March 27, 2013 I have never had them. Maybe I will have to give it a try this year. Quote Link to comment Share on other sites More sharing options...
mom2myboys Posted March 27, 2013 Share Posted March 27, 2013 Is the cream you are talking about cream cheese or whipped cream or something else entirely? Quote Link to comment Share on other sites More sharing options...
KrissiK Posted March 27, 2013 Share Posted March 27, 2013 Thanks for reminding me. I love making hot cross buns! I just make up my own recipe. I use my zwiebach recipe, add an egg or two to make it richer, add a little more sugar, some cinnamon and raisins and then put a frosting cross on top when they're done. Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted March 27, 2013 Author Share Posted March 27, 2013 Is the cream you are talking about cream cheese or whipped cream or something else entirely? It's thick double cream: not whipped, not cheese, just very heavy cream. It has roughly the spreadability of greek yoghurt. Butter is often spread instead though. Laura Quote Link to comment Share on other sites More sharing options...
mom2myboys Posted March 27, 2013 Share Posted March 27, 2013 It's thick double cream: not whipped, not cheese, just very heavy cream. It has roughly the spreadability of greek yoghurt. Butter is often spread instead though. Laura Thanks! I will check our grocery store. Sounds delicious! It also sounds like it would be yummy on scones. :) Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted March 27, 2013 Author Share Posted March 27, 2013 Thanks! I will check our grocery store. Sounds delicious! It also sounds like it would be yummy on scones. :) Yes. Clotted cream is traditional on scones and would work well with hot cross buns too if you like. The key - for me - is the contrast between the warmed HCB and the cold cream. Laura Quote Link to comment Share on other sites More sharing options...
twoxcell Posted March 28, 2013 Share Posted March 28, 2013 I was totally going to cheat and buy them at the store this afternoon, but they were all sold out. Does anyone have a good recipe? Quote Link to comment Share on other sites More sharing options...
KathyBC Posted March 28, 2013 Share Posted March 28, 2013 I like this recipe, photocopied from one of the kid's magazines: HOT CROSS BUNS 2 Tbsp. yeast 1/2 c. warm water 1 c. warm milk 1/2 c. sugar 1/4 c. butter, softened 1 tsp. salt 1/2 tsp. vanilla 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 c. raisins 6 1/2 c. flour 4 eggs 2 Tbsp. cold water 1 egg yolk 1 c. powdered sugar 1 Tbsp. milk or water 1/2 tsp. vanilla Dissolve yeast into water. Stir in milk, sugar, butter, salt, vanilla, cinnamon, nutmeg, raisins and 4 c. flour. Beat until smooth. Continue to stir and add one egg at a time. Mix in remaining flour to form soft dough. Put dough on lightly floured surface and knead for about 5 minutes, until the dough is smooth and elastic. Put in a greased bowl, cover and let rise more than an hour. Once the dough has doubled in size, punch it down and divide it into halves. Make 15 balls out of each half of the dough. Place the balls about 2 inches apart on lightly greased baking sheets. Carefully cut a cross on the top of each bun. Cover and let rise until double. While the buns rise, mix the water and egg yolk. Heat oven to 375 F. Brush the tops of the buns with the egg and water mixture. Bake for 15-18 minutes. After the buns cool, mix powdered sugar, water and vanilla. Use the frosting to paint in the crosses on each roll. Quote Link to comment Share on other sites More sharing options...
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