Hot cross buns from Pastry Love: A Baker's Journal of Favorite Recipes (page 129) by Joanne Chang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 12, 2020

    I made 1/2 recipe and used leftover candied orange peel from a Bouchon Bakery recipe. In my kitchen, the dough needed an extra hour to proof both times. Although I'm familiar with the roll shaping technique, I found it difficult to do with such a rich dough, which was easy to mold like play-dough, but not elastic like regular bread dough. The sides cracked upon baking, probably because I couldn't shape the dough balls taut enough. There was just barely enough glaze to pipe the crosses. The buns were sweet, rich, and quite good, but a bit heavy with all that fruit. I don't usually like candied fruit in hot cross buns, and I didn't love it here even though it was homemade - oh well. I still prefer Bouchon Bakery's hot cross buns recipe.

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