Julia's Hot Cross Buns

"I think a big part of this tradition is to cut crosses into the buns with floured scissors or sharp knife just before egg-washing them. Then you can spoon the icing into the grooved crosses after they..." See more come out of the oven. Also, I think they are supposed to be served hot. (I didn't think the icing in this recipe tasted good.)"

"These buns had the *best* flavor of any hot cross buns I've ever tasted. The grated orange peel and other spices went very well together and the flavor was excellent. I used dried cranberries (a.k.a..." See more. "Craisins" from Ocean Spray) in place of raisins and that worked very well, too. My only word of caution to other readers about this recipe is that all bread machines are different, and what works in one might not work so well in another. In my machine, these buns, although most definitely edible, did not rise enough, making the bread very dense. If you prefer your buns to me more "fluffy," I would suggest adding an entire 2 oz. packet of yeast, or perhaps try the special "Very Active Dry Yeast" that's made just for bread machines. All in all, my Easter guests enjoyed these buns, and I will be making them again."

"Very good. I added about 1/4 more sugar to the batter. To make them more traditional, I made a soft paste with equal parts flour and water, and piped it in crosses before baking the buns. This is the..." See more traditional way to make the crosses instead of the icing sugar! Delicious!!"