9 Reviews of Traditional Fruity and Spiced Hot Cross Buns: Bread-Maker

From: Chef floWer

On Apr 11, 2009

These are one of the best hot cross buns I have ever tasted! My parents in law visited today while they were cooking in the oven, they were only meant to just drop something but stayed for the buns. My mother in law even took a copy of the recipe home. I substituted the milk and butter (used lactose free milk and dairy free margarine). I made two batches one with real eggs and one with egg substitute. The dough rose perfectly. The buns rose a bit more in the oven and they were so soft on the inside and had a crunch crust. I will add extra currants, sultanas, raisins and peel next time (we love the fruitiness of hot cross buns) however they still are perfect just as they are. Only problem with these is was I didn't make enough. Thank you so much French Tart.

From: Ginger Rose

On Mar 23, 2008

Ah... there's nothing like good hot cross buns for breakfast! I made these by hand and I actually found that it probably wouldn't have been worth the hassle getting the machine out. Plus the dough wasn't the type that sticks to your hands so it was rather effortless. It's just a shame I have to wait until next Easter to have them again!

From: Perfectionist cook

On Jun 14, 2008

These were absolutely wonderful and authentic-tasting Hot Cross Buns. I made them smaller though (around 20) and put them into greased muffin tins to rise for the second time. They turned into lovely small fruit buns. I didn't put the crosses on top ( as it isn't Easter!), I substituted some dried mango instead of citrus peel and I reduced the mixed spice to 1 teaspoon as I had made it freshly ground from French Tart's recipe and it was very strong. All in all, a lovely fruit bun.

From: Brit in Texas

On Apr 30, 2007

Every Easter we had these too. I’ve tried making them in the past with no success. I’m glad I tried again as these were delicious and so easy using the bread-machine. I forgot to add the dried fruit to the machine so added it in at stage 6 and this worked out just fine. I’m glad I kept an eye on them as mine were done in 12 minutes … possibly my oven. I won’t be waiting for Easter to make these again. Thanks for a great recipe.

From: Chef #680762

On Dec 8, 2007

This is the 2nd time i have made these now, but instead of making lots of rolls i made two sticky loafs in bread tins. Both Times recipe has been beutifull, wouldnt change a thing, and the bread tastes wonderfull toasted next day / when it begins to dry. Wouldnt change a thing, Many thanks for this great recipe. Tony aka ganjam0n aka budulah!

From: CraftScout

On Mar 26, 2008

As with some other traditional foods I had never tasted before, I knew if I tried FT's version, I couldn't go wrong. I wasn't disappointed with this recipe either. Easy to throw in the breadmachine, easy to make, and absolutely delicious fresh from the oven. I'm not sure how they tasted the next day, because the entire batch disappeared. I didn't know what "mixed spice" was, so I used pumpkin pie spice, because I had it and I knew it would taste good with more cinnamon, raisins and cranberries. I also do not have a breadmachine with a raisin tray, so I just kneaded them in before I cut the dough into 12 pieces. Thank you for posting, FT! I will DEFINITELY be making these again.

From: ImACookingDiva

On Mar 25, 2008

These were excellent with our Easter dinner this year. We don't like most dried fruits, so I used dates and pecans instead. They were a lovely addition to our special day!

From: Chef #1233984

On Apr 12, 2009

very easy to make them!!! all our friends loved it!!!

From: Chef #324612

On Mar 20, 2008

Fantastic recipe! I have always been disappointed with my easter bun efforts in the past, but these were easy and yummy! Only change I made was to double the fruit. Thanks for sharing.