Happy Birthday to you!

This is a picture of the most beautiful bun in the last batch. It was one of the four baked in a seperate pan so the sides are golden brown. The links go to other pictures of the same bun.


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The Easter batch of Hot Cross Buns has come out of the oven. I saved the best and greatest recipe for Easter Sunday. This requires beating the egg yolks and egg whites seperately and folding the fluffy egg whites into the soft dough, and refrigerating the dough over night. This made 32 large hot cross buns which are absolutely perfectly ( Read more... )

A long time ago, Loretta Barrett, the wife of one of my coworkers, gave me her favorite Hot Cross Bun recipe. This was xeroxed from an old Betty Crocker cook book with various corrections and changes in her own hand. I have made this recipe several times, doubling it often and changing the spices and method. I found the 1/4 cup mash potatoes in ( Read more... )

This can barely be included in the Hot Cross Bun category. Its not a proper yeast raised, butter and egg rich bun, its a muffin. Its a quick bread and contains no butter, no milk and no eggs. It might not even have a cross. However even Vegans should be able to join in the festive celebrations. This recipe has one good point, it takes about ( Read more... )

Well the Orange Hot Cross Buns are out of the oven and light and fluffy and white and orangey. I made the frosting out of powdered sugar and orange juice. The buns are tasty but not filling, I ate 4 for breakfast and still want more. The texture improved as the buns cooled down. Its too white and soft to be really satisfying. Note as an ( Read more... )

By taking a bit of time here and a little bit of time there and allowing a long slow rise I managed to get the orange hot cross buns done today ( Read more... )

I have decided to get away from my old recipes and try something different. I found a recipe on the web that calls for orange juice as the liquid and has fresh orange zest but no candied orange peel ( Read more... )

Currently I am trying the Hot Cross Bun recipe from the King Arthur Flour 200 year Anniversary Cookbook ( Read more... )

This seems to be my day for stupid baking mistakes. I put regular dried milk in the Diabetic friendly hot cross buns instead of the special Baker's dried milk. Then on a batch of normal sugar and fruit Hot Cross buns I left out the dried milk entirely instead of adding to the sponge at the same time as the sugar and spices and the initial ( Read more... )