Chef John's Hot Cross Buns
Studded with rum-soaked raisins, Chef John's Hot Cross Buns are made the traditional way with the cross baked in, not applied afterwards.
I’ve tried other hot cross bun recipes, but I was looking to try a new one that used dough for the crosses. I really enjoyed the combination of the spices and fruit. Next time, I will probably double the raisins and zest, and use heaping measurements for the spices. The glaze was a wonderful addition I hadn’t tried before, though I wasn’t familiar with making glazes and mine turned out a bit thick and grainy—I recommend removing from the heat earlier than you think you need to rather than later if in doubt. The crosses themselves looked a lot nicer than other dough and icing techniques I had tried before—the technique worked well for a uniform appearance, and they stuck to the buns well; however, they were a bit hard (but better than others I had tried). The texture of the buns themselves was good, but a bit more work than other dough recipes I use frequently just because it was new and I was unfamiliar with using the dough hook (I usually make no knead doughs, or sometimes use the bread machine or
Once you try Chef John's recipe for homemade hot dog buns you'll never want store-bought buns again.
A tender, airy dough and a crunchy, sweet topping are the stars in Chef John's perfected sticky bun recipe.
Celebrate Easter with traditional hot cross buns. We'll share a recipe you can make at home, along with helpful tips for best results.
Drained and added rum soaked raisins and craisins directly to dough mixture then kneaded. I have been baking hot cross buns for years and now I have found my go to recipe. These are awesome! Thank you Chef John for another outstanding recipe! BTW I did not add the crosses but chose to glaze with orange jelly
I've made Hot Cross Buns for Easter for years, but this is by far the best recipe I have ever tried. They were so good, I think I may have to make them for Christmas this year too!
Again, delicious. And yes, the crosses MUST be baked in, others, whats the point? The currant soaked rum was delicious too.
Great recipe and easier to prepare than I expected. The only issue is they. must be consumed the day they are made. The crosses become wallpaper paste overnight and cannot be chewed. Overall, a fun recipe to prepare. I've been humming the nursery song since making them.