Hot Cross Buns from The Essential New York Times Cook Book

The Buns
The Buns | Source

My new years resolution is to try and and make all of the recipes from The Essential New York Times cook book authored by Amanda Hessler. I decided to start in the bread section and I made the Hot Cross Buns. I will not put the recipe here as that would be plagiarism.

I will however tell of the modifications that I made to the recipe:

  • I used salted butter
  • I used brown sugar and only 1/4 of a cup
  • In the third step I added a tablespoon of the sugar to the sponge
  • I used 1/4 a teaspoon of all spice as an extra ingredient.
  • As it wasn't Easter I did not score the top of the buns
  • I like bigger buns and only made 9! not 24 as stated in the recipe
  • At the end of the first rise of the whole dough i made the buns and then placed them in the fridge, to cook in the morning. In the morning I took them out for one hour. I then cooked them for 25 minutes in a 200 degree oven
  • I brushed the tops with milk before placing in the oven

Rating:

I was very happy with this recipe as I love working with yeast. The buns lasted until the next morning when we polished them off for breakfast! on the second day I toasted them as they were a little stale. I would make these again... perhaps for Easter!


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Ingenira profile image

Ingenira 5 years ago

Hmmm, yummy. I'd make this for Easter Day gathering. Thanks for sharing !

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