Hot Cross Buns – Updated Version

by on April 15, 2017

My mom’s basic recipe (with potato in the dough to make it more tender) with some tweaks to the flavors from Stella Parks at Serious Eats, and some changes to the baking approach from Alton Brown’s tips on baking bread. The result is a very light, moist bun, much less dense than I at least have been able to make before. The prep time does include rising time, including an 8-12 hour stint in the refrigerator overnight to develop the sponge, so don’t be put off by that. — posted by ChrisMc
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