8 Comments

  • Erin says:

    Are these a relatively soft bun? The recipes that I have tried have turned out quite hard and I don’t think that is preferred by the eaters of these things. Personally I can’t stand them, I don’t like dried or candied fruit.

    • Phyllis says:

      First…I love hot crossed buns! They remind me of mom every time I make them because she loved them so much and I always had to make an extra batch for her! Yes, they are soft buns…not loaded with dried fruit either…currants and mixed peel only. I don’t bother icing them because we like to re-warm them and well you can imagine the melted mess that would create! Boy, you and your brother…you guys don’t like a lot of stuff…I can understand anchovies though!

  • Erin says:

    Remember when I used to pick out the fruit from the spumoni at Spaghetti Factory? A sure fire way to get me not to eat a cookie is to put raisins in it. Although I do eat currants. I will try this recipe as soon as I can get my hands on some of that mixed peel. Do you make your own? By the way, can you mail me a dozen Bay leaves, mine died again. Just slap them in a baggie and pop them in an envelope. Should be ok.

    • Phyllis says:

      I remember…I didn’t care for that fruit either…it tasted weird. No I don’t make my own peel but I should. I should have brought some home from Italy last spring because theirs is so beautiful…big pieces of recognizable fruit and the colours are gorgeous! Galloway’s in New West is where I get it. Re the bay…a new tree really needs to be protected in the winter…so create a mini greenhouse for them. I overwintered mine in mom’s greenhouse for the first few years and now it’s outside but in a pot up against the house. Seems to work because it’s 10′ tall! It must be 20 years old. Will see about sending some. Unless you want to do a drive by and cut some branches?

  • Erin says:

    I do protect them but the longest one has survived is 3 years. Every winter I move it up onto the back porch and cover with plastic. I think this one caught something, it was dead before winter started. I will have to pull it up and return it to Gardenworks. I don’t think I will be in the area in the foreseeable future, was going to buy some at Galloway’s but they didn’t look that great.

    • Phyllis says:

      Will try and get some when it dries out a bit, otherwise…they will go mouldy! They say covering with plastic is not the answer as it just attracts the cold…not sure but???

  • Erin says:

    I made this recipe the other day and it passed the taste tester. But he would like a bit more sugar in the dough and more fruit. I made my own candied peel. It was a snap, looked up a video on youtube. I used just lemon and orange but you can add any citrus. Even I thought it didn’t taste bad and the hubby liked it a lot. I also found that the icing melted and ended up looking like a thin glaze. When I make this type of icing I usually use water and a bit of almond flavoring (for over cinnamon buns) and it stays intact, so will try that next batch.

    • Phyllis says:

      See…told you. Glad to see you made your own candied peel. I know it’s not hard but I have just been too lazy! I will be making some for my Christmas baking this year. I made some almond, orange peel stuffed figs for Easter and if I had homemade orange peel would have used it instead of freshly grated…especially later on in the year. As I mentioned, I never ice them because we like to eat them warm and the icing melts. I suppose the sweetness of the dough is an individual thing, same with the fruit…make to suit! Glad you liked them!

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