Assemble wrote: As with most things, I make my own.....far superior to shop bought....call in and try one with a cuppa.....

My baking skills are not great, although my general cooking is pretty good.

Some years ago i decided to bake my own buns as i had family coming to visit.
However, sadly they were not very successful so i nipped to the supermarket, and bought several packs, then tried to pass them off as my own.

None of my family believed me - they all knew i was rubbish at baking!

Worth a try..

Here: Now no one will have an excuse for not having Hot Cross Buns. Although, people always fight about what goes in or is left out of a Recipe, so the admin may have to put the topic in the Controversial section.

Traditional Hot Cross Buns
Ingredients
2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs, room temperature
1/3 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 to 7 cups all-purpose flour
1/2 cup dried currants
1/2 cup raisins
1 large egg yolk
2 tablespoons water
Icing:
1-1/2 cups confectioners' sugar
4 to 6 teaspoons whole milk
Directions
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

Shadowman wrote: Here: Now no one will have an excuse for not having Hot Cross Buns. Although, people always fight about what goes in or is left out of a Recipe, so the admin may have to put the topic in the Controversial section.

Traditional Hot Cross Buns
Ingredients
2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs, room temperature
1/3 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 to 7 cups all-purpose flour
1/2 cup dried currants
1/2 cup raisins
1 large egg yolk
2 tablespoons water
Icing:
1-1/2 cups confectioners' sugar
4 to 6 teaspoons whole milk
Directions
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

Easier to buy 'em...

(For me anyway!)

Right, I don't like recipes with more than 3 or 4 ingredients. And next time you suggest to guests that you baked them, just keep a couple of dirty pans and bowls in the sink as "proof".

I like the traditional fruit ones and fruity variations like apple and cinnamon.

Not really chocolate or caramel or other sorts.

Cinnamon buns.....delicious!

Vienna wrote: Cinnamon buns.....delicious!

Sign me up Vienna I could eat Cinnamon Buns everyday they are just delicious.