About this recipe: I adapted this for a bread machine from an old recipe. On easter Sunday morning, we eat these warm, slathered in butter.
Thanks for the recipe I made it the way you did in my machine then the oven they where a great hit I have emailed it to my family and friends - 06 Nov 2011
These buns had the *best* flavor of any hot cross buns I've ever tasted. The grated orange peel and other spices went very well together and the flavor was excellent. I used dried cranberries (a.k.a. "Craisins" from Ocean Spray) in place of raisins and that worked very well, too. My only word of caution to other readers about this recipe is that all bread machines are different, and what works in one might not work so well in another. In my machine, these buns, although most definitely edible, did not rise enough, making the bread very dense. If you prefer your buns to me more "fluffy," I would suggest adding an entire 2 oz. packet of yeast, or perhaps try the special "Very Active Dry Yeast" that's made just for bread machines. All in all, my Easter guests enjoyed these buns, and I will be making them again. - 26 Apr 2003 (Review from Allrecipes US | Canada)
I think a big part of this tradition is to cut crosses into the buns with floured scissors or sharp knife just before egg-washing them. Then you can spoon the icing into the grooved crosses after they come out of the oven. Also, I think they are supposed to be served hot. (I didn't think the icing in this recipe tasted good.) - 29 Mar 2002 (Review from Allrecipes US | Canada)