Chef John's Hot Cross Buns - Review by Michelle
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
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