Here's how I use the oven to proof: Turn the oven on the lowest (50C). Once it's reached the temperature, turn it off. Place an over proof dish with boiled water in the bottom of the oven. This is to create moisture and humidity so the dough doesn't dry out. Place the dough in a lightly oiled oven dish. Cover with a damp cloth. Place in the over an about an hour.
In the U.K. hot cross buns are sold for many weeks before Easter. When I was a child ( many many years ago) they were always baked with currants,( nasty dry little things in my opinion) so raisins, especially Californian Flame Raisins, are a huge improvement. Long live raisins.
I grew up stuffing myself with hot cross buns at Easter and mince pies at Christmas in the U.K. However, since moving to the States, I can find neither in the stores. I've learned to make mince pies and this will now be my go to recipe for hot cross buns! I imagine using a stand mixer would make a big difference so I'll be ordering one from Amazon and a scale to measure the dough for each bun would help them look more even once they bake. Finally, in the U.K. we cut them in half, toast them, and eat them with butter! Delicious!
I don't bake. My oven doesn't even work. But watching your videos just lifts my mood and makes me feel everything is okay in the world for abit.. I love you
I'm in a chef and pastry chef school and your recipes and methods helped me so much when I didn't understand my teachers you explain the recipe so well 😁 thank you so much for what you do😊
I rarely leave comments but I had to this time. I tried this recipe and the buns turned out to be quite delicious. I made a brown sugar glaze with vanilla essence and mixed essence to brush on at the end and it was delicious! Thank you John.
Wow! How old are you and where do you live? Hot cross buns are a traditional Easter treat. I love mine with cheese. I’ve yet to see any YT video that adds the ingredient that makes them “hot”, but I’m still searching.
I don’t have a proofing drawer, but what I have learned (living in a cool climate) is to put the dough in the oven and simply leave the oven light on. The light raises the temp and keeps oven a few degrees warmer.
I have never had a hot cross bun until I made this recipe this morning. They were amazing. I recommend the rum and orange juice soaked raisins. Made them so plump and delicious. The buns are all gone now and I’m a bit sad but they were super easy to make. Thank you 🙏
John I love you so much. I don’t care the recipe… it makes me so happy to watch you. I’ve pinned so many of your recipes. I’ve tried several… all came out great. But just watching you makes me have a better day. I wish I was your friend❤️
The softest, tastiest hot cross buns I've ever made! The orange and the rum just make everything even better. When I first tasted the buns it was like biting into a cloud (I guess), they are just so amazing! :) Thank you for the wonderful recipe! :))
Just made these today. Delicious! They brought back fond memories from my husband’s childhood. Thanks for sharing this with all of us. I was delighted to give my husband that happy moment.
This will be my first time making hot cross buns. I never gave them much thought before because I thought they were just buns with a cross on them. That was until I saw the bakers on the Spring Baking Championship making them. I finally found a sm container of cardamom (can't believe how expensive that stuff is!! 🤯) and I knew John would have a recipe for these buns with the use of cardamom. So excited because I have everything to make these. Like you John we're not fans of raisins. Don't care how they're "treated" so I'm going to use dried cherries. Adding some orange juice to add flavor and to plump them up is going to make them taste even better. Once they're done I'll come back to give a review. Thanks John... 👍🏻
I tried to make this as well as the cinnamon rolls, turned out great! My family loved both! I used active yeast instead of instant yeast and I dissolved it in the wet ingredients, worked amazingly. The proofing did take some time, I left the dough just on the bench top at first and it didn't rise up as much, but once I did the oven method it poofed up really nicely. Would definitely be making more in the future!
Made these today and they are delicious. Really glad that you show the ingredients in grams too because here in Germany we dont use cup measurements. Will definately try the cinammon buns on Sunday😃 thank you for these recipes👌
I prefer golden raisins when it comes to cooking. I don't know if they are still available, but I used to be able to get "baking raisins." They were wonderful. Plump and juicy, not at all chewy.
Made these last week and they are AMAZING! Definitely worth the effort. I added some preserved citrus peel, and a mix of raisins, sultanas and cranberries. This recipe is fail proof. I can’t thank you enough for your recipes. Previously I would try other recipes put out there by various bloggers and youtubers and have had many many failures. It’s very disheartening. BUT! Every single one of YOUR recipes are resounding successes!
This inspired me to try baking from scratch for the first time! Went and brought my first hand mixer and the ingredients. Excited to see how it turns out!
John you made my family very very happy with e buns recipe. It was just nice, supper soft n very delicious bread. How i wish i could send u pics of our. We substituted e sour cream with natural yogurt n it was heavens. God bless u soo much n remember u are one of our super uncle's. We love u uncle John
I grew up in Bermuda. Hot cross buns and fish cakes were a staple for good Friday and Easter. Bermudians make the best hot cross buns. Raisins no currants
I love love love hot cross buns! I've had with currents, chopped dates and dried mixed dried fruit ( like the kind in fruit cake and black cake) and I've loved them all
Day 325 haven't seen sunshine, my 10 month old has learned to hunt squirrels that try to come through our fireplace. As we celebrate our risen savior Jesus (breakout into praise dance and sprinkle some extra holy ghost) I've decided to make these for my family. I'm a chef and believe it or not I've never made nor have I tasted hot cross buns. They've turned out like fresh manna from heaven. I've received a slow clap and maybe a few tears. Also thanks to you sir, I can't get that little song out of my head.
So glad I found you!! You have truly inspired me to bake more things and taught me so much! I thank you for that!! Your also the reason I say “wisk wisk wisk” during wisking 🤪
corkscrewfork just last night I was wondering if I should make these for the first time 😂 guess I found the perfect recipe to try out haha coincidence? I think not lmao
Obsessed with raisins 🖐️I love anything baked or with flour especially if it was baked inside my house because it's my favorite smell. But anything baked with raisins owns my soul 💝 I also eat raisins out of the box 😍
Another thoroughly enjoyable, entertaining, educational and humor-filled video from my favorite baker on the tube! Amazing stuff done uniquely as only John can! Thank you John! Rick
I love your shows, you are so entertaining and fun to watch. You are also such a messy baker and you don't worry about the mess, you are completely refreshing. Thank you for sharing all these delicious recipes.
OMG....this recipe is amazing. Tried it today with kids it was fluffy and delicious. It didnt look as perfect as yours Preppy but it was super Tasty. Better than shop bought. 👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾. Thank you.
I made these for Easter and they are great. I tweaked it just a little. I always use dark brown sugar as long ago I decided that buying both didn't fit in my lifestyle. I always had one when I needed the other. The other tweak or trick I use is to add the zest to the granulated sugar and mix it in. Normally, I make my own mixed spice but I was out so used his suggestions. I had seen this presentation but went to his website several days later to get the recipe. He left out the sour cream in that recipe. Will use this recipe next year at Easter.
I’m an expat and I have been really craving these recently! and unfortunately I can’t buy them in the supermarket like I normally would. They worked out perfectly and I feel a little closer to home 😊 Thanks so much!!
Made the buns today. Tasty and delicious. My first batch didn’t rise even though I used instant yeast which has a long expiration date. The buns baked well but didn’t rise. Second batch was perfect. I mixed the instant yeast with a little warm water and sugar. However, what I realized was that some ingredients like sour cream, cardamom powder aren’t mentioned in your recipe link. The video ingredients don’t match with the recipe link. Yes, I don’t like raisins either. I used cranberries. It was ah-mazing.
Thank you! This is really helpful since in this situation bread runs out quickly in the bakeries so most of the time we dont have bread. Will try these instead of bread!
Hot Cross Buns - in French they are called 'Pain du Carême' - (Bread of Lent) - I usually make them to eat on Good Friday because I fast and abstain from eating meals on that day!
Thank you so much my red velvet came great. Made the second one today. The hot cross buns were slight variation so tried those as well. God bless. You make it so simple to make
Zest of 1 orange and juice 1/4 cup sugar 1/4 cup packed light brown sugar 2/3 cup raisins soaked in rum and orange juice(microwave 45 secs) 1tsp salt 1/2 tsp allspice 1/4tsp cardammon 1tsp cinnamon 1/4 tsp nutmeg 1 ply instant yeast (21/4 tsp) 1/2 cup sour cream 1/2 cup (120ml) whole milk 1 tbsp vanilla 6 tablespoons unsalted butter at room temp
Since you don’t like raisins have you ever tried a nice Italian candied orange peel? Mmmm soooo delicious! Can’t wait to make these. Thank you for your videos 💗
Made these today exactly like you did came out perfect, the best hot cross buns ever, my kids loved them oh my goodness, and instructions so well explained, you are my favourite cooking channel amazing.
It's not really the flavor of raisins that gets so much dislike, but the bloated texture of a cooked raisin. To make them palatable, cut the raisins in half before baking or snip them in half with cooking shears. Voila! No more bloated ticks in your baked goods.
Love Raisins Especially in my Cooked Oatmeal !! I usually soak some ( lots !! ) in hot water before I put them in my Oatmeal so they get nice and plump!! Yummy !! My Dad Loved Oatmeal that way too !! My Mom hates them !!!
I decided to use your buttercream for crosses. It’s about 6:30 am the next day. Here’s why not to vary from the flour slurry: when you microwave them for ten seconds, the cross disappears 😞. Oh, well, I used boozy currants so I’ll eat these and make more for later.! Seriously, this is the recipe I’ve been looking for my whole adult life. My pandemic Whole Foods order had two large cartons of End of Days sour cream! Thank you thank you!
I used to hate raisins but when I moved to the UK there were just so many things with raisins that somehow I grew to like them. I couldn't snack on them but in baked goods they're great.
The aroma of hot cross buns while mixing in the machines would take over me ...i miss working at the bakery..thanks John for bringing back those memories love your recipe🌹💋
Man, what a great recipe! I just followed it yesterday and it was a great success. I can say that your video does a great work guiding inexperienced bakers like me. For example, I don't have a machine, so I needed to work the dough for longer, but thanks to the finger hole tip I was able to ascertain the moment to declare it done (was 12 minutes in total).
One a penny, two a penny, I love hot cross buns. Will try this as I want to make it for Good Friday. Thank you for sharing. Love your recipes as they are well detailed.
It was so funny hearing you sing that song because I sang it in school on stage with a chef hat on that my mom had made. I think I was in Grade 3. I do not know what the performance was for but I sing it every time I make my hot crossed buns. And I am 63 yrs old. Lol
I’m so glad I saw your video for these. I’m not a big fan of dried fruit, so the zest is going to work really good for me. Also, I love your spices so much better than the other video I saw of these.
Yum! Rum soaked raisins! I like to keep some on hand in a mason jar when I bake a carrot 🎂 or make homemade rum raisin ice cream and now boozy raisins for some hot cross buns! Thanks John
Of course everyone knows this but it’s worth repeating, a cold oven with the light on makes an excellent proofing spot.
Did NOT know this. Thank you so much for sharing. Brilliant! xo
I didn’t know so thanks
Here's how I use the oven to proof: Turn the oven on the lowest (50C). Once it's reached the temperature, turn it off. Place an over proof dish with boiled water in the bottom of the oven. This is to create moisture and humidity so the dough doesn't dry out. Place the dough in a lightly oiled oven dish. Cover with a damp cloth. Place in the over an about an hour.
The proof times are the same but I turn the light on first, before I start mixing the dough.
Me too. I want to make sure the light has plenty of time to warm the oven.
In the U.K. hot cross buns are sold for many weeks before Easter. When I was a child ( many many years ago) they were always baked with currants,( nasty dry little things in my opinion) so raisins, especially Californian Flame Raisins, are a huge improvement. Long live raisins.
The last few years in Australia it is the same, after New Year’s Day we start seeing Hot Cross Buns in the supermarket.
Same as in New Zealand, started about 6 years ago. Different flavours too with chocolate chip in, yum!
I'd never seen them in person until I visited Australia..
Sultanas > raisins > currants lol
Raisins currants same thing aren't they
I grew up stuffing myself with hot cross buns at Easter and mince pies at Christmas in the U.K. However, since moving to the States, I can find neither in the stores. I've learned to make mince pies and this will now be my go to recipe for hot cross buns! I imagine using a stand mixer would make a big difference so I'll be ordering one from Amazon and a scale to measure the dough for each bun would help them look more even once they bake. Finally, in the U.K. we cut them in half, toast them, and eat them with butter! Delicious!
Definitely anti raisins but I but the large bags of craisins for trail mix and they rarely make it in bc I eat them by the handful.
The Fresh Market and many bakeries will offer hot cross buns at Easter.
I’m from uk living in the states and this is exactly why I’m learning to make them! They just don’t sell ‘em’ here
❤😂💕
I don't bake. My oven doesn't even work. But watching your videos just lifts my mood and makes me feel everything is okay in the world for abit.. I love you
U bring joy and a smile during these tough times! Thank you!
You are so welcome!
I'm in a chef and pastry chef school and your recipes and methods helped me so much when I didn't understand my teachers you explain the recipe so well 😁 thank you so much for what you do😊
I rarely leave comments but I had to this time. I tried this recipe and the buns turned out to be quite delicious. I made a brown sugar glaze with vanilla essence and mixed essence to brush on at the end and it was delicious! Thank you John.
I use the golden raisins. I think they have more flavor and are softer. This looks really yummy. Thank you so much for all you do. xo
I only knew Hot Cross Buns as a song that you learn when first playing an instrument. I figured that they were real, but Ive never seen one until now.
Same here, I have a little sister who watches those kinds of nursery rhymes but I've never seen one until now.
Same
Me too
Wow! How old are you and where do you live? Hot cross buns are a traditional Easter treat. I love mine with cheese. I’ve yet to see any YT video that adds the ingredient that makes them “hot”, but I’m still searching.
@@MiriamWalcott Early 20’s and I’m on the East Coast.
They look so tempting and delicious...so cute also...thanks to you John Sir for teaching us such delicious recipes...lots of love from Kenya Africa 🇰🇪
I don’t have a proofing drawer, but what I have learned (living in a cool climate) is to put the dough in the oven and simply leave the oven light on. The light raises the temp and keeps oven a few degrees warmer.
I made these yesterday and they were incredible! Your directions are so easy to follow and I love your tips that you share as you go along.
I hope you know that you’re one of the reasons flour runs out quickly in my house
Same here 😂👏
Same lol
And eggs😂😂
Mia Celeste
I have the same problem in France and now it’s difficult to find flour at the supermarket...
You can say that again 🤣🤣🤣🤣🤣
I have never had a hot cross bun until I made this recipe this morning. They were amazing. I recommend the rum and orange juice soaked raisins. Made them so plump and delicious. The buns are all gone now and I’m a bit sad but they were super easy to make. Thank you 🙏
John I love you so much. I don’t care the recipe… it makes me so happy to watch you. I’ve pinned so many of your recipes. I’ve tried several… all came out great. But just watching you makes me have a better day. I wish I was your friend❤️
The history behind hot cross buns is lovely - the cross representing the crucifixion. Next year I'll be sure to use THIS recipe!
@Karen Bailey the story is the religious story i mentioned above.
The softest, tastiest hot cross buns I've ever made! The orange and the rum just make everything even better. When I first tasted the buns it was like biting into a cloud (I guess), they are just so amazing! :) Thank you for the wonderful recipe! :))
we🎉😢😮😊❤
Just made these today. Delicious! They brought back fond memories from my husband’s childhood. Thanks for sharing this with all of us. I was delighted to give my husband that happy moment.
On these times of coronavirus you and your chanel are my peace of mind.❤🤗
They are the best I have ever eaten. Thanks for the recipe.
This will be my first time making hot cross buns. I never gave them much thought before because I thought they were just buns with a cross on them. That was until I saw the bakers on the Spring Baking Championship making them. I finally found a sm container of cardamom (can't believe how expensive that stuff is!! 🤯) and I knew John would have a recipe for these buns with the use of cardamom. So excited because I have everything to make these. Like you John we're not fans of raisins. Don't care how they're "treated" so I'm going to use dried cherries. Adding some orange juice to add flavor and to plump them up is going to make them taste even better. Once they're done I'll come back to give a review. Thanks John... 👍🏻
I tried to make this as well as the cinnamon rolls, turned out great! My family loved both! I used active yeast instead of instant yeast and I dissolved it in the wet ingredients, worked amazingly. The proofing did take some time, I left the dough just on the bench top at first and it didn't rise up as much, but once I did the oven method it poofed up really nicely. Would definitely be making more in the future!
My oh my how much patience and time go into making these up. Boy is it worth it!
You are one of the main reasons why I come on UA-cam everyday! I love your videos!!!😄
Made these today and they are delicious. Really glad that you show the ingredients in grams too because here in Germany we dont use cup measurements. Will definately try the cinammon buns on Sunday😃 thank you for these recipes👌
I prefer golden raisins when it comes to cooking. I don't know if they are still available, but I used to be able to get "baking raisins." They were wonderful. Plump and juicy, not at all chewy.
I'm binge watching your videos with a constant smile on my face! You're so delightful!
Made these last week and they are AMAZING! Definitely worth the effort. I added some preserved citrus peel, and a mix of raisins, sultanas and cranberries. This recipe is fail proof. I can’t thank you enough for your recipes. Previously I would try other recipes put out there by various bloggers and youtubers and have had many many failures. It’s very disheartening. BUT! Every single one of YOUR recipes are resounding successes!
That is the nicest compliment, thanks so much!
I haven't smiled like this all day... Tank you John❤️ You always make my day
I'm only 8 years old and I love your recipe! THANK YOU 🙏 ☺ 😊 😘 😋 💕!
This inspired me to try baking from scratch for the first time! Went and brought my first hand mixer and the ingredients. Excited to see how it turns out!
John you made my family very very happy with e buns recipe. It was just nice, supper soft n very delicious bread. How i wish i could send u pics of our. We substituted e sour cream with natural yogurt n it was heavens. God bless u soo much n remember u are one of our super uncle's. We love u uncle John
Your enthusiasm in this video is infectious! 🖤
I grew up in Bermuda. Hot cross buns and fish cakes were a staple for good Friday and Easter. Bermudians make the best hot cross buns. Raisins no currants
I love love love hot cross buns!
I've had with currents, chopped dates and dried mixed dried fruit ( like the kind in fruit cake and black cake) and I've loved them all
Day 325 haven't seen sunshine, my 10 month old has learned to hunt squirrels that try to come through our fireplace. As we celebrate our risen savior Jesus (breakout into praise dance and sprinkle some extra holy ghost) I've decided to make these for my family. I'm a chef and believe it or not I've never made nor have I tasted hot cross buns. They've turned out like fresh manna from heaven. I've received a slow clap and maybe a few tears. Also thanks to you sir, I can't get that little song out of my head.
OMG, it has been ages since I've heard anyone use the term "gussied up". I LOVE it.
A man after my own heart! I almost always soak raisins in rum before using them in recipes. :)
Everything is better with rum. Black Seal is soooo good!
So glad I found you!! You have truly inspired me to bake more things and taught me so much! I thank you for that!! Your also the reason I say “wisk wisk wisk” during wisking 🤪
Your perky, cheerful and hint of awkwardness personality is so refreshing..not to forget ur delicious recipes..thank you👍
Appreciate the more detailed instructions for making the rolls. Thx!
I was literally looking at this recipe on the blog last night 😂 yep, this is a sign I need to make these this week!
corkscrewfork just last night I was wondering if I should make these for the first time 😂 guess I found the perfect recipe to try out haha coincidence? I think not lmao
Obsessed with raisins 🖐️I love anything baked or with flour especially if it was baked inside my house because it's my favorite smell. But anything baked with raisins owns my soul 💝
I also eat raisins out of the box 😍
Another thoroughly enjoyable, entertaining, educational and humor-filled video from my favorite baker on the tube! Amazing stuff done uniquely as only John can! Thank you John! Rick
You are inspiration for this year hot cross buns, I change one cup of milk for one cup of buttermilk and they are delicious
Oh my word when ever I follow your recipes, the food comes out amazingly and tastes delicious thankyou so much 😋 😊
I love your shows, you are so entertaining and fun to watch. You are also such a messy baker and you don't worry about the mess, you are completely refreshing. Thank you for sharing all these delicious recipes.
OMG....this recipe is amazing. Tried it today with kids it was fluffy and delicious. It didnt look as perfect as yours Preppy but it was super Tasty. Better than shop bought. 👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾. Thank you.
I made these for Easter and they are great. I tweaked it just a little. I always use dark brown sugar as long ago I decided that buying both didn't fit in my lifestyle. I always had one when I needed the other. The other tweak or trick I use is to add the zest to the granulated sugar and mix it in. Normally, I make my own mixed spice but I was out so used his suggestions. I had seen this presentation but went to his website several days later to get the recipe. He left out the sour cream in that recipe. Will use this recipe next year at Easter.
Helpful tip: "What's that smell?" "A candle."
I’m an expat and I have been really craving these recently! and unfortunately I can’t buy them in the supermarket like I normally would. They worked out perfectly and I feel a little closer to home 😊
Thanks so much!!
Made the buns today. Tasty and delicious. My first batch didn’t rise even though I used instant yeast which has a long expiration date. The buns baked well but didn’t rise. Second batch was perfect. I mixed the instant yeast with a little warm water and sugar.
However, what I realized was that some ingredients like sour cream, cardamom powder aren’t mentioned in your recipe link. The video ingredients don’t match with the recipe link.
Yes, I don’t like raisins either. I used cranberries. It was ah-mazing.
Oh great. Now I have that song stuck in my head! I made these today (Good Friday 2020) and they are soooo goooood!
Thank you! This is really helpful since in this situation bread runs out quickly in the bakeries so most of the time we dont have bread. Will try these instead of bread!
Usually have go to shop in Brooklyn to buy them this time of the year. Now I can make them and avoid standing in line. Thank you.
Hot Cross Buns - in French they are called 'Pain du Carême' - (Bread of Lent) - I usually make them to eat on Good Friday because I fast and abstain from eating meals on that day!
Thank you so much my red velvet came great. Made the second one today.
The hot cross buns were slight variation so tried those as well. God bless. You make it so simple to make
This recipe is just brilliant!!!! My whole family enjoyed a lot. And my girls wanted to take them for their lunch tomorrow. 😄Thanks from Australia 👍🏻
Raisin: -falls out of dough while kneading-
John: *it’s free real estate*
Zest of 1 orange and juice
1/4 cup sugar 1/4 cup packed light brown sugar
2/3 cup raisins soaked in rum and orange juice(microwave 45 secs)
1tsp salt
1/2 tsp allspice
1/4tsp cardammon
1tsp cinnamon
1/4 tsp nutmeg
1 ply instant yeast (21/4 tsp)
1/2 cup sour cream
1/2 cup (120ml) whole milk
1 tbsp vanilla
6 tablespoons unsalted butter at room temp
Since you don’t like raisins have you ever tried a nice Italian candied orange peel? Mmmm soooo delicious! Can’t wait to make these. Thank you for your videos 💗
Oh my god they look incredible 😍😍😍 I love how you sang it to us ❤️ thank you 🥰
Because today is Good Friday, I made these. They are delicious! A excellent recipe. Thanks John and Happy Easter 🐣
Made these today exactly like you did came out perfect, the best hot cross buns ever, my kids loved them oh my goodness, and instructions so well explained, you are my favourite cooking channel amazing.
Best Hot Cross Buns ever. I made a batch earlier today and now have a second batch rising. Thank you!!
This is literally my favorite recipe hands down! I’ve made this at least five times the last few months and they end up being gone in a day!
It's not really the flavor of raisins that gets so much dislike, but the bloated texture of a cooked raisin.
To make them palatable, cut the raisins in half before baking or snip them in half with cooking shears. Voila! No more bloated ticks in your baked goods.
Love Raisins Especially in my Cooked Oatmeal !! I usually soak some ( lots !! ) in hot water before I put them in my Oatmeal so they get nice and plump!! Yummy !! My Dad Loved Oatmeal that way too !! My Mom hates them !!!
I tried this recipe today.... Turned out amazing
They look beautiful! Every time I see them I think of Easter time, spring! I have never had them though, they look delish! 😊
I decided to use your buttercream for crosses. It’s about 6:30 am the next day. Here’s why not to vary from the flour slurry: when you microwave them for ten seconds, the cross disappears 😞. Oh, well, I used boozy currants so I’ll eat these and make more for later.!
Seriously, this is the recipe I’ve been looking for my whole adult life. My pandemic Whole Foods order had two large cartons of End of Days sour cream! Thank you thank you!
Beautiful hot cross buns! Happy Easter! God bless you and your family.
I used to hate raisins but when I moved to the UK there were just so many things with raisins that somehow I grew to like them. I couldn't snack on them but in baked goods they're great.
You are a real inspiration in the kitchen. Thank you.
You didn't mention toasting them and slathering on butter - that's what makes a hot cross bun perfection!
Thank you for this great video!
I love raisins! I have never tried cross buns but I will be making them for sure tomorrow or Friday with my little boy.
I normally make my crosses with icing sugar after baking 🤤❤
My favourite British reminder of my years in London, thank you for it so so hard to come by here in France
The aroma of hot cross buns while mixing in the machines would take over me ...i miss working at the bakery..thanks John for bringing back those memories love your recipe🌹💋
I was anti-raisin until I discovered golden raisins! Total game changer! Try them 😉
Love raisins! Loved the little Sun-maid box. Your idea of "plumping" them is brilliant.
Same here. I don't really like tiramisu when the ladyfingers are soaked in just espresso but when they are soaked in rum, love it.
Love the change. In my country we use icing sugar mix for the crosses.. thanks for the alternative.
My pleasure and happy baking!
I always figured John had nice buns! 😉
Oh my gosh.
Such a wonderful video to watch after waking up this morning! Yaaaay it's John on UA-cam!
Excellent recipe. My whole room is filled with fruity aroma! yummy!. Thank you very much
Thank you very much for sharing this recipe and your precious time with us. Happy Easter in advance and keep smiling 😊
Man, what a great recipe! I just followed it yesterday and it was a great success. I can say that your video does a great work guiding inexperienced bakers like me. For example, I don't have a machine, so I needed to work the dough for longer, but thanks to the finger hole tip I was able to ascertain the moment to declare it done (was 12 minutes in total).
One a penny, two a penny, I love hot cross buns. Will try this as I want to make it for Good Friday. Thank you for sharing. Love your recipes as they are well detailed.
It was so funny hearing you sing that song because I sang it in school on stage with a chef hat on that my mom had made.
I think I was in Grade 3.
I do not know what the performance was for but I sing it every time I make my hot crossed buns. And I am 63 yrs old. Lol
I’m so glad I saw your video for these. I’m not a big fan of dried fruit, so the zest is going to work really good for me. Also, I love your spices so much better than the other video I saw of these.
Love your easy to follow directions and thorough tips and helps. TY for your channel.
john john johhhhhnnnnn i love you . you taught me how to bake and because of you i bake often .. thankyou soo much . i'll pray for your happiness
I've never been fond of raisins. Whenever I make a recipe that calls for them. I substitute dried tart cherries or cranberries instead.
I do like raisins (my hate is dried mixed peel!) but dried tart cherries sound great to me!
Yes, that's one of the things I liked with this recipe, no candied peel. I would probably like a little lemon zest as well.
1 a penny 2 a penny hot cross buns. If you have no daughters give them to your sons. Love it.
Thank you take care lots of love from South Africa
Yum! Rum soaked raisins! I like to keep some on hand in a mason jar when I bake a carrot 🎂 or make homemade rum raisin ice cream and now boozy raisins for some hot cross buns! Thanks John
I love how you always bring something new and different to any classic! Thanks for your amazing recipes😍
Always smiling and full of brilliant content. I will be making these next week, with the kids. Thank you.😀
Your recipe is perfect... I tried it today for Good Friday...
I made this and I’m only nine but I didn’t put any rum in it and it was was soooooo good thank you 😊