These were soooo good! Definitely my favorite part of our easter dinner. The dough is super soft and fluffy. The buns are not too sweet and go perfectly with the icing. We made them Sunday morning, then ran them over to some of our friends before church. They all loved them too. We decided to make them a second time for a ward party on Monday (it's still Easter-time, right?). We got some great compliments and I was asked for the recipe a couple of times. Not bad! This is definitely going to be a continuing tradition.Here is another link to the recipe. And here are some of our notes: We didn't add dried fruit. Matt wanted to, but he didn't know when to add them in the cycle so it didn't happen. I just "forgot" to put them in the second time. Although I love raisins, the buns were so good the first time, why add anything else? Besides, we like to save our raisins for granola :)
Also, we didn't have cardamom by itself, so we used Penzey's Baking Spice, which is a mix of cinnamon, cardamom, mace, and anise. I'm pretty sure just cinnamon would taste great too. We also split the dough into more than 12 buns. The dough rises a LOT and we wanted to be able to share. We made 16 the first time and 24 the second. Finally, we didn't really follow the instructions for the frosting since the recipe makes a lot. We just mixed powdered sugar and milk until we got the consistency we wanted. Happy baking!
Yum! It is always fun to find a great new recipe. We tend to go in trends, making a new hit a few times for every social occasion until we move on to other things and then a year or two later go, "hey, didn't we once make that killer couscous recipe?" and then it starts all over again. The joy of expanding your repertoire! Happy baking!
ReplyDeleteI was looking for some interesting recipes for my house warming when I stumbled upon your hot cross buns recipe. I will surely include it with dry fruit kheer .
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