Soft, moist hot cross buns made with yeast and buttermilk but are egg-free. Although it's not traditional, you can use icing for the crosses if you fancy adding a touch of sweetness. Otherwise, simply mark out a cross on each bun and glaze with warm syrup. These are my 'Have I told You lately that I Love You? Hot Cross Buns!
These were the absolute best hot cross buns! I have tried several other recipes and no matter what I did they were never as good as these. Even my friends who were not hot cross bun fans raved at how good these are. The buttermilk makes them light and they rose really well. I did soak the sultanas in fruit tea to plump them up more and added 1/2 tsp of ground ginger. Since none of the group had egg allergies and I had time I went ahead with an egg wash and did cross paste. I will definitely make these again. So glad I found this recipe. - 28 Apr 2014
Volunteered to make Hot cross buns for Easter breakfast at church, so I picked this recipe to try since this was a first for me - made them small so there would be more and they were a hit - very light in texture with a hint of sweetness. I don't have anything to compare them to, but they're definitely a keeper for my recipe box. - 31 Mar 2008 (Review from Allrecipes US | Canada)
These were good but they tasted more like dinner rolls than hot cross buns. I probably won't make them again. - 07 Jul 2009 (Review from Allrecipes US | Canada)