These Easy Homemade Hot Cross Buns are super soft. The hot cross bun dough is perfectly spiced and filled with fruit and is incredibly soft thanks to the Tangzhong method. These homemade hot cross buns are finished with a traditional flour and water cross which is piped on before the Hot Cross Buns go into the oven.
Table of contents
- Super Soft Hot Cross Buns
- What is the Tangzhong method?
- Why use the Tangzhong Method for Hot Cross Buns
- What is Bread Flour?
- How to make Super Soft Hot Cross Buns
- The best fruit to use for Hot Cross Buns
- Super Soft Hot Cross Bun FAQ
- For more Easter Recipes, check out:
- Made this recipe and love it?
- A note on salt and oven temperature
- Why is this recipe in grams?
- Recipe for Soft Hot Cross Buns
Super Soft Hot Cross Buns
Hi hi! Happy nearly Easter! I have been making my classic hot cross bun recipe for a few years now, but decided it was time to twist things up a little bit. So, here we have super soft hot cross buns, which use the Tangzhong method. I have written a bit more about this below. These are a slightly smaller batch than my regular recipe, but they are so, so soft and so good. I hope you give them a try! I tested a loaf of bread using this same super soft dough and it worked out great. Watch this space for that too!
Making homemade hot cross buns is super fun and easy. If you would like some other variations on hot cross bun recipes I have a chocolate hot cross bun and also an apple and salted caramel hot cross bun recipe!
What is the Tangzhong method?
The Tangzhong method is an Asian Technique, and involves cooking part of the flour and water in a bread recipe to form a thick paste, or a roux. The process of making the Tangzhong gelatanises some of the starch in the flour. This means the flour is able to absorb a lot more water, and also holds onto it throughout the dough making process. This gives an incredibly soft bread which stays soft a lot longer than other bread does. Tangzhong (which is a Chinese word) is made by cooking the liquid and flour together, while the Yudane method (which is Japanese) involves adding boiling liquid to the flour and leaving it to set overnight. The benefit of using a roux means that the bread dough can stay 'lean' - so very little added fat etc but still stay extremely tender and soft.
Side note: One of my Instagram followers very kindly sent me this IG post about Shokupan (which is made with Yudane) and the name "Milk Bread" and how it has been colonised. I highly suggest popping over and having a wee look.
Why use the Tangzhong Method for Hot Cross Buns
Hot Cross Buns are great to make at home. However, I do find that they tend to go stale quite quickly. By using the Tangzhong method in these Soft Hot Cross Buns, the buns are not only incredibly soft to start with, but they retain that softness much longer than the traditional method. Both methods are great, but I wanted to see if adapting my original recipe to incorporate this method would work, and I am happy to report that it does!
My first test I totally overlooked the fact that I needed to use Bread Flour for the recipe, and therefore made the most bizarre dough I think I have ever come across. It was like slime - held together but SUPER stretchy. I made my next test with Bread Flour (strong flour or High Grade if you're outside of the US) and the dough was still super stretchy, but held up extremely nicely. Always check your gluten content!
What is Bread Flour?
Bread Flour is flour with a high protein content (Usually 11-13%). It is also called strong flour or High Grade Flour. Because this dough is so soft, it relies on the gluten to give it strength which is why it is so important to use bread flour. Check the % of protein on your bread flour too. Some places can't get bread flour or the bread flour is lower in protein. You can buy Vital wheat gluten and add some of that in if you need (I haven't tried it so not 100% sure of the ratios but it should help a lot)
How to make Super Soft Hot Cross Buns
These Soft Hot Cross Buns have a few steps to them and take a little time, but a lot of that is waiting for the dough to rise etc. I haven't tested doing the first rise overnight but I would say that it works just fine. I would leave the dough out on the counter for an hour or so just to kick start the rising process before putting it in the fridge, as the cinnamon inhibits the yeast in the dough which prolongs the process a little.
- Make the Tangzhong - This involves making a roux by cooking down some of the milk and flour from the recipe to make a thick paste. The roux cools while the fruit for the recipe soaks.
- Soak the fruit - I use Earl Grey Tea, but chai, or warmed apple or orange juice (or just boiling water) would work great here too.
- Make the dough - Pop everything except for the butter and the draining fruit into the mixer and leave it to do it's thing, then add the butter and incorporate. Then, add the fruit in and mix in by hand.
- First rise - The dough has a large proportion of spices in it so takes longer to rise than non spiced dough. You should allow 2-3 hours for this.
- Make the Hot Cross Buns - Shape the dough into perfect hot cross buns and then tuck them in for their second rise.
- Mix up the cross mix - The cross mix for these Soft Hot Cross Buns is just a flour and water mixture that you pipe on just before baking.
- Bake the Hot Cross Buns - The Hot Cross Buns hang out in the oven for 30 minutes, then are brushed with a sugar syrup glaze and are ready to enjoy!
This recipe relies on the dough strength so needs a stand mixer. If you wanted to make hot cross buns by hand, my classic hot cross bun recipe is the best one to use.
The best fruit to use for Hot Cross Buns
I use sultanas or raisins along with currants to make hot cross buns. However you can use any fruit that you like - some include mixed peel or cranberries.
I soak my fruit in hot Earl Grey Tea to help them soak up some liquid before being added to the dough. If you don't like Earl Grey you could use hot black tea or warmed orange juice.
Super Soft Hot Cross Bun FAQ
Can these hot cross buns be made by hand?
These really need the mixer to develop the strength in the dough. If you want to make some by hand my classic hot cross buns would be a great option.
Do I have to use Bread Flour?
YES. You do. I tried without and it didn't go well at all. Bread flour is also called strong flour or high grade in other parts of the world.
Can I double the recipe?
Yes! Just use the '2x' button on the recipe card. You can use a 9"x13" (20cmx30cm) pan or just a baking sheet to make these on.
What pan did you use for the hot cross buns?
I used a 9" (23cm) metal nonstick baking pan - this one is from Williams Sonoma
Can Hot Cross Buns Dough be made ahead of time?
I haven't tested doing the first rise overnight but I would say that it works just fine. I would leave the dough out on the counter for an hour or so just to kick start the rising process before putting it in the fridge, as the cinnamon inhibits the yeast in the dough which prolongs the process a little.
My dough feels like it won't ever come together?!
Don't freak out. It will be fine provided you made the recipe by weight and got your measurements right. Set a timer and walk away from the mixer. If it really really isn't coming together you can add flour a teaspoon at a time (some brands are more or less absorbent) just to help it come together. If you didn't weigh your ingredients... you're on your own here.
Is the milk powder in the recipe compulsory?
No - if you don't have it you can leave it out.
Can I substitute Active Dry Yeast for Instant?
Yes, you will just need to activate in in the milk (which needs to be lukewarm), with some of the sugar from the recipe. Let it sit for 5-10 minutes to get foamy then proceed with the recipe.
How do you reheat Hot Cross Buns?
I usually use the microwave but someone suggested covering them with foil and popping into a 350°f / 180°c oven for 5 minutes or so, so I will try that next time for sure 🙂 I also sometimes toast them!
How do you store Hot Cross Buns?
I store hot cross buns in an airtight container at room temperature.
For more Easter Recipes, check out:
Made this recipe and love it?
If you make this Soft Hot Cross Bun recipe, I would LOVE for you to leave me a review below and let me know how you liked it! Make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Why is this recipe in grams?
I post my recipes in grams because it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. However, there is no way for me to provide one cup measure that works for everyone. Posting in weight fixes this issue. If you would like the recipe in cups, then you are welcome to convert it yourself via google. However, please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe for Soft Hot Cross Buns
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Soft Hot Cross Buns
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 6 hours
- Yield: 9 buns 1x
- Category: Baking
- Method: Bread
- Cuisine: New Zealand
Description
These Hot Cross Buns are super soft. The dough is perfectly spiced and filled with fruit and is incredibly soft thanks to the Tangzhong method. They are finished with a traditional roux cross which is piped on before the Hot Cross Buns go into the oven.
Please read through the entire recipe before starting.
Ingredients
Tangzhong
- 20g Bread Flour
- 90g Whole Milk
Soaked Fruit
- 100g raisins or sultanas
- 25g dried currants
- 200g hot strongly brewed Earl Grey Tea
Hot Cross Bun Dough
- All of the Tangzhong
- 130g whole milk
- 60g light or dark brown sugar
- 275g bread flour
- 2 tsp instant yeast
- 1 large egg, lightly beaten
- 15g milk powder
- 1 tsp kosher salt
- 1 tsp vanilla bean paste
- 1 ½ tsp cinnamon
- ¾ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp ground coriander
- a few turns of black pepper (optional)
- 30g unsalted butter, at room temperature
For the Crosses
- 40g All-purpose or bread flour
- 40g water
Sugar Syrup
- 30g water
- 25g Sugar
- ⅛ tsp vanilla bean paste (optional)
- tiny pinch of salt
Instructions
TANGZHONG
- Place the Bread Flour and milk in a small saucepan. Place over medium heat. Cook, stirring constantly, until the mixture thickens and forms a thick paste - this should take 2-3 minutes from start to finish. Transfer to the bowl of a stand mixer and place a piece of plastic wrap over the top to prevent a skin forming. Cool to room temperature. I like to soak my fruit while this is cooling.
SOFT HOT CROSS BUN DOUGH
- Place the raisins and currants in a medium bowl and cover with the tea. Leave to stand for 30 minutes then drain well. I like to drain the fruit while I am mixing my dough.
- Remove the plastic wrap from the Tangzhong or transfer it into the bowl of the mixer if it was not already. Add all the remaining dough ingredients except for the butter and the drained fruit.
- Fit the mixer with the dough hook, and mix on medium to high speed for 10-12 minutes. The dough will look super sticky and like it will not come together - trust me here. It will. Don't freak out. Set a timer and walk away from the mixer if you need to.
- Mix the dough until it is soft and smooth, and is clearing the sides of the bowl. This takes me about 12 minutes but may take you more or less time depending on your mixer. Go by how the dough is looking rather than the time. Add the butter and mix on medium for a further 3-5 minutes until incorporated.
- Turn the dough out onto an unfloured surface and lightly press into a rectangle. Add the drained fruit on top of the dough and fold it up to incorporate. Knead the dough with the help of a bench scraper until the fruit is evenly incorporated. It will be weird and squishy at the start but it all incorporates eventually promise. Use a little flour if needed to shape the dough into a ball, then place into a lightly oiled or buttered bowl.
- Cover the dough with plastic wrap and leave in a warm spot to rise until approximately doubled in size. This should take anywhere from 2-3 hours. It won't get super puffy. You can do this in a clear sided container if you need and mark where the dough line is when you start the rise so you can measure easily.
- Turn the dough out onto a lightly floured surface. Weigh the dough, then divide into 9 equal pieces. Shape each into a tight ball, then place the balls of dough under a piece of lightly greased plastic wrap and leave to rest for 10 minutes. While the dough is resting, grease and line a 9" (23cm) baking pan with parchment paper.
- Re-shape each ball of dough into a tight ball (using a little flour helps tuck all the fruit inside the ball), and place each into the prepared baking pan.
- Cover the pan with plastic wrap and leave in a warm spot for 1-2 hours until the buns are puffy and when pressed lightly with a finger, leaves a small indentation that starts to spring back.
- Toward the end of the rising process, preheat the oven to 350°f / 180°c.
- Prepare the cross mixture by combining the flour and water and mix until smooth. Transfer to a piping bag and clip the end up.
- Snip the tip off the piping bag and pipe crosses onto the tops of the buns (do all the vertical lines first then horizontal. Do one continuous line rather than individual crosses). You can practice the pressure you need to get the size of the line you want on a piece of parchment paper first if needed.
- Bake the buns for about 30 minutes until golden brown, and registering 190°f / 90°c internal temperature (make sure you test in a few places so your thermometer isn't accidentally in a raisin!)
- Toward the end of the baking process, make the sugar syrup. Brush the buns with the syrup as soon as they come out of the oven.
- Leave the buns to cool slightly then serve warm or at room temperature with butter. Store leftovers in an airtight container at room temp, and briefly refresh in the microwave or oven before eating - they are amazing toasted.
SUGAR SYRUP
- Place all the ingredients in a small saucepan, and bring to a boil. Boil for 1-2 minutes, then leave to stand until ready to use.
Notes
The dough is sticky. Don't freak out. If you really really feel like it isn't coming together and is just a big sticky mess, you can add extra flour just a teaspoon or so at a time. Sometimes different bread flours absorb a different amount of flour. Usually I wouldn't recommend adding more flour, but with a sticky dough like this, it's ok to just add a tiny bit to help to bring it together.
It will feel like the fruit is too wet and won't incorporate. Just be patient and use a bench scraper to help you. Don't worry. It will all be fine.
Comments
Sarah says
Soft, fluffy and delicious! The instructions were easy to follow and the dough proved a bit quicker that I expected. I used Elmstock's bellwood chai to steep the dried fruit in because I didn't have any earl grey.
Anna says
I've tried a new Hot Cross Bun recipe each year and so far this has been the best.
Super soft and fluffy, just the right amount of spice and lovely and fruity.
Would 100% make again!
Thanks for an awesome recipe ❤️
Jane says
Sadly mine didn't turn out. The texture was crumbly and more like cake. I followed the recipe carefully and used my stand mixer with dough hook until I thought it was right but it was quite sticky.
Camilla says
I've made the recipe twice, second time it was softer at the dough stage, quite sticky but managed to shape. I added peel to the recipe as that's my favourite thing about hot cross buns.
Laura says
Made these yesterday and they were perfection! It's a really nice dough, let the mixer do all the hard work. Was told by a friend who got to try these "They lasted maybe 10 seconds. All dopamine circuits firing."
Erin Clarkson says
Hahahah yusss I love it
Lauren says
I have found the holy grail of hot cross buns , these are amazing. Pillowy soft, bang on flavour, just divine. I 3x the recipe and it made 23 90g buns. ( Only half had fruit in them). I also didn't have the milk powder, so just added that quantity of flour. Thank you so much for this recipe Erin, it was the first time I have tried the tangzhong method and I am really happy with the results. Hoping that you might have a recipe book coming out sometime in the future- I would definitely purchase, precise and clear recipes- keep up the great mahi.
Esther says
These turned out amazingly, and were not that hard to make. I used my breadmaker to mix the dough, and somehow along the way I forgot to put the butter in. I am here to say they worked out really well anyway. I think I will make a second batch (with the butter) asap. So soft and the spice flavour is terrific.
Amberley Thomson says
A-ma-zing!! So springy and soft, great flavour too, the only thing I didn’t have was cloves… luckily for me it was a nice warm day so the rising only took half the time. They’re delicious …. 10/10, well worth the effort
Dacqmar says
I cannot say it enough! Every time I cook a Cloudy Kitchen recipe it is an absolute winner! You can't go wrong, the instructions are so well detailed and the notes have all the extra information on questions you
could think of! A winner for Easter 😍
jordan says
These are fantastic! I didn't have currants on hand so I subbed chopped dried apricots but it is really about the roll. So soft, perfectly spiced and the instructions are spot on. Follow them! Highly recommend using the pastry cream cross from her Classic Hot Cross Buns recipe... next level. Thanks!
Justyna says
I made these yesterday using the same mass of diced dry pear as my dried fruit of choice. They are incredibly soft (as promised) and so, so delicious. Will definitely be making these again, long after Easter is over.
Steve says
This is by far the best HCB recipe I’ve tried. They are everything the recipe promises, so thank you for sharing.
Laura says
Thank you for this descriptive recipe. I am an experienced baker though I rarely bake with yeast but I wanted to bake my own hot cross buns this year. I added some extra fruit and soaked it in chai tea, and used a Speculass spice mix, baking time for me was 25 minutes. Everything else in the recipe I followed exactly and they are spectacular. Full of flavour, soft, toast beautifully after day 2, and I really like the vanilla bean paste in the sugar syrup. Thanks for the tip on waiting for the wet dough to come together. I was doubtful, but after 12 minutes I knocked up the speed on the Kitchen Aid and that made the difference. My only comment is that they appear flat (but not at all dense) could that be from my proving process? I had to use the warmth of an oven and may have had too much warmth.
Erin Clarkson says
Hi! So happy you loved! Yes if they baked up flat there is a chance that you over proofed them and then they collapsed in the oven! (I've done it before, happens to the best of us!)
Alex says
Excellent, best hot cross bun recipe I have made. Definitely practice the crosses! Expect the rising to take a while unless you have a super warm house. About 10 hrs, from start to eating. But so worth it.
Bella says
Hot cross buns are something I've never seemed to have much success with making but this recipe was a winner! Super soft and yummy!
Ellie says
These are actually unbelievable! The dough is very soft and sticky and I had to resist the urge to add more flour at many points, but trust in the process! I multiplied by 1.3 to make 12 buns and bake in my 13x9 tin. Such a crowd pleaser, thanks for another flawless recipe
Felicity says
I don’t have milk powder unfortunately, can I leave out?
Erin Clarkson says
Hi! You are fine to leave it out 🙂
Bryan says
I made a double batch and they turned out perfectly. Super soft and delicious. I did the first rise in the fridge over night so I could bake them Easter morning and it worked out really well.
Leigh says
Great recipe! Have made these twice and they worked out great both times. I left out the currants as I was happy to just buy raisins. Would definitely recommend this recipe and it’s actually much easier than it looks
Lucas says
This was a massive crowd pleaser. The flavour was perfect and they looked beautiful on the first try. We had them as far as 4 days later and they were still great.
Laila says
I made these at Easter and they were sooooo good 10/10! So soft and fluffy. They stayed fresh for a lot longer than other recipes I’ve tried. I’ll use this recipe every Easter from now on!
Merata says
I made this recipe twice over Easter weekend! They were light and fluffy and delicious. My only trouble was they rose so much both times that by the time we came to bake and eat them they were all one loaf. My house is pretty warm and I’m not sure I nailed the rolling them into tight balls part - so I’m sure that was a factor. I really look forward to making them again.
Erin Clarkson says
Hi! Ah yep that sounds like it might be a proofing issue - it is important to go by how the dough looks rather than the rise time in the recipe etc. So happy you loved!
Hannah says
Amazing!!!!! Very easy to follow the excellent instructions and they are DELICIOUS and oh so soft (no need to toast on day two!! - but delicious if that’s how you like to eat them!).
Bernardette says
Belated note of thanks for this recipe, which I used once every couple of days over Easter. Delicious and well loved by my folks and my wife too.
Bee says
Can this be made with All purpose flour?
Erin Clarkson says
It really need the high grade / bread flour for the protein!
Emma Ross says
Every Easter I try out a new hot cross bun recipe in search of the perfect bun, and I've finally found it. Delicious, great instructions and deserve to be made all year round.
Robyn says
Hi Erin, I have made these and love them 🙂 I was wondering if you think this dough would bake up well as a loaf, to use for fruit toast?
Erin Clarkson says
Hi! yesss it does! I've done it before and it's amazing
Robyn says
Oh amazing! Can I ask what tin you used? I have the USA Pan 9x4" pullman pan, do you think that would be the right size?
Erin Clarkson says
Yess that's exactly what I used! 🙂
Lani says
Love this recipe so much. Living overseas, I have never been able to find the style and quality of HCBs that I loved in NZ. These are it!
Monica Brennan says
These are legit good!!! I had to bake my own hot cross buns as here in the US there are still none in sight!!
Emma says
Made these today and they were amazing. I think my pan was a little too small so will try them on a baking sheet next time.
Andrea Canny says
Absolutely amazing, might I say genius?
Definitely the best I have made. Thank you so much!
Jane says
EXCEPTIONAL! I have recently started making milk bread. I have also tried MANY hot cross buns recipes over the years. This one is now my go-to. Fluffy, moist and (for me) perfect blend of spices, as I usually have to add more for other recipes. BTW, we think these are even better than Cobs bakery and my son is pleased that I can make them all year round, not just Easter. Thank you
Rachael Brown says
As ALWAYS your recipe has turned out next level wonderful! A massive hit with my family. These are like eating little clouds! So yummy!
Dominique Heath says
Made my first batch yesterday and I was impressed throughout the entire process. Each step was explained well and at the end of each step my recipe looked and behaved exactly as it should. First taste ended up being second and third taste and now I have to make another batch today. Will be directing all Hot Cross Bun lovers here from now on.
Ali says
Made a double batch, really tasty.
I’m going to freeze one batch and see how well they freeze / defrost and then re-warm.
Missed out the milk powder (as didn’t have any). This might have made dough even wetter. I had to add about 60 g more flour just to be able to shape it. Used mixed spice (4 heaped teaspoons) and mixed dried fruit, rather than separate ingredients to cut time (which worked fine).
Thanks for great into to this technique!
Meghan says
I made this for the first time, and I won't lie - I was scared as heck!! It worked SO WELL, though, omg! Super soft, delicious, and so so pretty!!! I did a double batch and baked in a 9x13 pan, and I'm literally jumping up and down with happiness they're SO GOOD!!
Going to try the chocolate and apple versions next, for SURE <3
Alana Lewis says
Hi Erin,
Can this dough be made the day before? And then bake the next morning.
Thanks
Alana
Erin Clarkson says
Hi! It should be fine - just leave it on the bench a little to kick start the rise before you put in the fridge overnight.
Liv says
I made these for the first time today without dairy - using oat milk for the tangzhong and dough, olivani (margarine) and skipping the milk powder. Needed a bit more flour when kneading in the fruit as the olivani makes the dough a bit wetter compared to butter, but they turned out incredible. My family tried them fresh out of the oven - they were SO SOFT and everyone said they were the best they’ve ever tasted! I’m so happy with how they turned out - yes it is a long recipe but most of it is rising time and with everything being in grams it means there’s very little equipment to clean up afterwards. Can’t wait to make these again! Thank you Erin 🙂
Ivy says
Used this recipe twice now. Yummy, fluffy, soft HBCs both times. What you suggested re: active dry yeast was spot on. I don’t normally weigh ingredients but thought I’d try the second time. Worked a treat although it was a bit too sticky for comfort so added extra flour as suggested. Thank you. My Easter tradition now!
Sue says
I was very intrigued by the spice mix in this recipe- I've never made a hot cross bun with coriander! Follow the recipe and weight measurements and you will not be disappointed- These buns are soft and flavourful. Would recommend.
Lana says
Second year making these and I look forward to them so much! These are the fluffiest buns and the spices are just right. They're not overly sweet which I prefer- my favorite way to eat these are lightly toasted with butter and apricot jam.
Erin your instructions are so thorough, thank you! I was nervous they wouldn't come together in the mixer but lo and behold, by about 16 minutes on medium they did just what you said. Echoing comments below-eagerly awaiting a recipe book from you!
J says
These are amazing. I've made them so many times this past week. Best hot cross buns ever, no need for any other recipe. I've been making the dough in the evening and letting the buns do the second rise overnight in the fridge for fresh baked buns in the morning.
Freddie says
Will it still work if you need to cook them the next day. I have miss timed making these and won’t have time to do all the steps in one go, when would be the best stage to leave them overnight (if any)?
Thanks
Erin Clarkson says
Hi! Sorry, this is a bit late haha but you could do the first rise overnight
Hilary says
I definitely didn't do the crosses and swapped currants for cranberries and 10/10 so delicious and amazing again toasted the next day!!
Emma Lovett says
The best hot cross bun recipe I’ve ever used!! They’re still soft on day 3! Every other recipe I’ve used have been hard as a rock after one day. Will definitely be making again, the whanau can’t get enough
Ally says
I never leave reviews but this is definitely the best hot cross bun I’ve ever made. Like what you remember the supermarket ones being like until you actually eat one and are disappointed. This recipe actually lives up to your idyllic childhood memories. My hot tip is that the tea that the fruit is soaked in is actually delicious, instead of pouring it down the drain I reduced it down and it turned into the perfect syrupy texture to use as a glaze.
Pam says
These came out fabulous! Dough was a bit sticker than I am used to dealing with, but everything came together beautifully. Thanks!
Ashima Chawla says
I just made this recipe for friends and fam over the week and we cant get enough of this! SO simple and delish. I also tried swapping the fruit for chocolate chips and it was great too. Thank you for your amazing recipes!
Deshni Govender says
Good day ,
Wow super awesome recipe and I have tried several over the years. This recipe tops all off them. Pillow Soft buns are guaranteed when you weigh out the ingredients and the use of stand mixer.
Many thanks
Deshni - South Africa
Technomax says
I made a batch of 9 but used dried sweetened cherries instead - so delicious and now contemplating making more as it wasn’t enough. Will double next time - they are that good!!
Stella says
My first ever attempt at making HXBs and these were amazing! Super soft and packed full of fruit. Only had active dried yeast in the pantry so followed your advice and it rose beautifully. I really appreciated all the tips along the way to trust in the process 🙂 gave me more confidence when the dough was looking a little sticky at one stage. Will be making these again next year!
Ana says
Excellent flavor and so soft! I went with the overnight rise for the first rise and it turned out well! Thank you for the recipe!