Seems a great recipe but I wouldn't grind my own spices! Like the cross mixture, I bet its delicious.
maryanne19,
Mar 28, 5:06am
We have just had the most amazing hot Cross Buns made from Brioche(? spelling)and sweet orange marmalade was written on the packet- brought from M&S UK - we loved them over there and our family members visiting bought us some - really yummy we thought
Have an lovely Easter everyone and if going on holiday travel safely
pogram0,
Mar 29, 12:25am
I used to work very close to Ima's but have to admit that never purchased any of her hot cross buns. This recipe of hers was published in the Auckland newspaper several years ago and I copied it down then and I have been meaning to try it ever since - I just might do so this weekend.
sarahb5,
Mar 29, 12:27am
New World have them too - must admit they are deliciously buttery but I like a bit more spice
harrislucinda,
Mar 29, 1:04am
got some but not opened yet so they are nice
sarahb5,
Mar 29, 1:49am
They’re delicious - glad I only got one pack or I’d have eaten the lot!
sla11,
Mar 29, 4:49pm
With U sarahb5 - NW need much more Spice. Don't seem to be bags of them from bread companies in supermarkets anymore? Only supermarket baked. Guess all the bread companies have disappeared from towns!
kay34,
Apr 1, 12:21am
1st attempt at them from Chelsea Winters recipe - pretty dammed impressed.
sellontrademe,
Apr 1, 1:02am
I made my own for the first time this weekend, they were so delicious that I won't be buying them again, ive frozen a bunch of them and they toast up perfectly!
wildflower,
Apr 1, 2:09am
I did Richard Till's last Easter and this Easter and both times turned out 100% perfect. Even I couldn't stuff them up. Amazing light fluffy texture and easy to make. Won't be doing any other recipes ever again.
valentino,
Apr 1, 3:00am
Yes, agreed being the top Hot Cross Bun recipe.
With the above Ima's recipe, the custard topping could be just too much for me.
Cheers
jillbo,
Apr 4, 1:02am
Hi Wildflower, Could you please post Richard Tills Hot Cross buns recipe?
wheelz,
Apr 4, 2:03am
This may be it. googled Richard Till hot cross buns This one is dead easy. Richard Till's original I think:
Hot cross buns
1 cup milk 1/2 cup hot water 2 Tabs sugar 2 Tabs dried yeast 2 cups flour 100g butter 1/2 cup sugar 1 egg 1 tsp salt 1 1/2 Tabs mixed spice 1 tsp ground nutmeg 1 tsp cocoa 1tsp vanilla essence 1 cup dried mixed fruit 2 1/2 cups of flour
Mix milk, hot water and 2 Tabs of sugar in metal bowl.
Sprinkle in yeast. Leave to stand until bubbles appear.
Add 2 cups of flour and leave to stand.
Cream butter and sugar, add egg, salt, spices, cocoa and vanilla. Combine the two mixtures and add mixed fruit. Add remaining flour to make firmer dough.
Knead well.
Leave to rise until doubled.
Knead then cut into 20 pieces and form into buns.
Let rise until more or less doubled, make cross slash in top before baking and cook 225C for 12-15 minutes.
Bring out of oven and glaze immediately with two teaspoons of sugar mixed in heated 1 1/2 tspns of water.
wheelz,
Apr 4, 2:05am
But!. I would go doing a lot of kneading once the fruit is added, or else the fruit is mushed too much.
valentino,
Oct 7, 9:02pm
If you have a breadmaker then you can do this.
Hot cross buns adapted from a Richard Till’s Recipe
Place all in the order of ingredients into breadmaker on the Dough cycle only;
1/2 cup hot water 1tsp vanilla essence 1 cup milk 100g butter 1 egg 4 1/2 cups flour 1/2 cup sugar 1 tsp salt 2 1/2 Tabs mixed spice 1 tsp ground nutmeg 1 tsp cocoa 2 Tabs sugar 2 Tabs dried yeast
Add into the dough after finished in breadmaker. 1 cup dried mixed fruit
Knead then cut into 20 pieces and form into buns. Placed into a shallow tin about .5 to a cm apart. Let rise until more or less doubled, make cross slash in top before baking and cook 225C for 12-15 minutes. Bring out of oven and glaze immediately with two teaspoons of sugar mixed in heated 1 1/2 tspns of water.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.