Anna has such an excellent way of explaining the salt and yeast issue. I have read many bakers who talked about this issue and her way is by far the best. I have followed Anna since the beginning of her TV debut many years ago, and I have a feeling that bread may not be her thing. Yet she is so knowledgeable about bread making. (I myself have been making bread for over 15 years) I can't wait till next week, your lemon meringue pie!
Making and eating right now. These are very different to what we eat in Australia. Super fluffy, light buns. I doubled the fruit; next time I will triple as 100g I did was not enough. I will go back to mixed spice for convenience. To me, there is not enough spice in this recipe. The beautiful dough doubled in 45 mins with oven set to 40c. Dough was not too sticky for the breadmaker to knead. Thank you Anna.
I don't know how many times I watched this video before I felt ready to make these. I finally made them today. This was so much fun! They are currently glazed and cooling. Thank you!
Thanks!! I love the way you explain everytime you had a video. I'm just beginning to like baking at age 63 almost 64 But I never regret because it adds to my learning . In fact my dad when he was sluve was a professional baker too. It's not yet too late for I know🤣🤣 Thank you I really love all your videos.
Been maki g these since I saw you do this video bi can’t eat butter due to a health problem so I can eat these and absolutely love them. I make mostly into a fruit loaf or two and freeze it’s amazing toasted and I serve people with lots of butter 🥰
Thanks for adding the g measurements, its much more reliable for me! I make my own mixed peel which is nicer than store bought and almost free as we all throw away orange and lemon peel! I just save mine until I have a big bag in the freezer! Love your recipes thank you!
Hi from Melbourne/Australia I have made your recipe twice this week and it’s the best . Thank you so much for such a tasty and light /soft recipe, they keep so soft for a couple of days, it’s a keeper recipe for me! Sending Blessings for Easter.
I made these for Easter, and Wow they are delish for sure. Keeping this one. Still good event his morning, got six in the freezer, will report back to see what they are like when they come out of the chill box.
OMG! I made these yesterday and baked them this morning and they are delicious! I’ve made a few other hot cross bun recipes and they were nothing like these ones. These are sweet, fluffy and delicious! Thank you again Anna for another fabulous recipe❤️
Thank you! I just made mine this morning and was looking to see a variety of types...yours sound and look amazing...I will make these for next month to freeze for my children's visit in July!!
I made those yesterday. Certainly the easiest hot cross buns I've ever made, and they turned out great! Due to previous experience, I put in 1.5 times the amount of spice. When I make them again I'll definitely double the amount listed in the recipe. This was my first time measuring flour by weight, but I felt more confident doing it that way. Now I'm wondering if you can mix all-purpose and whole wheat flours as long as you stick to the weight in the recipe.
I have made many hot cross buns over the years, using many different recipes. I made yours today and honestly they are the best ones I have ever made. Thank you from Australia for the video and recipe.
Hello Chef Anna, As you know I’m a great fan of you and very grateful to you for sharing all your good recipes with us. My question is it possible to add 1-2 tbsps of Rum in the Hot Cross Buns dough? Kindly advise asap if possible. Thank you once again!
This looks like a really nice recipe. Thanks for the video, and recipe. I just have the feeling that I would like a little more fruit, rehydrated in rum (flavor is all, just flavor)
Hello, Hello!! Edith from Singapore 🇸🇬 Wow! Wow! Amazing and Delicious Tutorial., as it is always. Thank you for sharing. Greetings !! Happy Easter. From a happy Subscriber
Choc frosting (refined sugar free, oil free vegan) 1 cup white sweet pot or reg sweet pot 1/2 cup cashew butter 3/4 cup dates 1/2 cup soy buttermilk 1/2 cup cocoa powder Sea salt Vanilla In food processor blend until smooth add a little white vinegar continue blending Cupcakes vanilla ( gluten free vegan sugar free) 1 2/3 cup gluten free flour blend 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 cup melted vegan butter than cooled 1/2 maple syrup 2 egg replacer eggs 1/4 vegan yogurt 3/4 cup vanilla almond milk 2 tsp vanilla extract Wisk dry ingredients Blend all wet ingredients well then slowly blend in dry Bake at 350 for about 15 min until tooth pick comes put clean
Dear Anna, thank you for your video. This will be my first time making the cross bun. I would like to ask you a question, can the first setting (rising) be around 5-6 hours? Hope you will able to see this question. Thank you.
I just made these on Friday and my husband absolutely loved them! They are all gone,😬 I would love to see you make Paczki’s🤤 I know you made donuts in a previous 101 When we go to the grocery store, if you walk past the bakery that is all you see! Boxes of Paczki’s. I am not religious to the point of observing lent, but we do celebrate Easter 🐣 and Paczki season ☺️
Anna I am new to your show can these or freeze them and bake at a later time. As I just had my 12 arm surgery and need to postpone for now as I they are my absolute best treat for me and my husband.
Hello from SW France. Sorry to have missed the live stream but thanks once again for your informative recipes. I do hope you come down to France one day..
We could do like a roulette on social to decide all of us a veeeery creative combination of flavors! Big thing come out of creativity… last time I just tried to infuse my cream with figs and I made a delicious fig cream pie
Hello Anna, I'm watching from Australia,, I looked you up to find your Ginger spice cake and found this channel 😃 I will make these Hot Cross Buns, just in time for Easter 🐰🐥❤
I bought her book in Dymocks Australia during lockdown (our shops were open in WA) . I was so wrapped to find it. It has all the recipes from her bake TV show. Worth the buy.
Hi, I'm from Singapore. Kept missing your live show but saw it this morning. Now proofing the dough, can't wait till Easter to make it. I made banana cake using your recipe and it was delicious. Thanks for sharing your recipes 😊👍
I'm so disappointed 😞 I missed another live, I'm seeing this now 18th April . Your recipe looks great, if l was to double the e fruit, would it have any effect on the proofing or baking. Your a ryup looks great and doesn't leave a sticky mess i always did a gelatin, sugar and water, apricot jam or marmalade watered down last couple of years brushed Maple Syrup on top and found to be the best especially while still warm. I will be trying your orange Syrup, because I like to use dry cranberries they are good partners, I'm like you lashings of real butter and sometimes I make whipped maple butter, with sprinkled Murray River pink flaked salt from right here in South Australia . Thankyou Anna for once again sharing your knowledge of how ingredients work each other and for sharing your time and recipes with us all..
I made your hot cross buns for Easter last year and after they rose I couldn’t believe that I made them. Even better after they baked. It’s been a tradition in my Italian family that Easter morning we visit family and friends and bring the buns. I used store bought citron and other candied fruits to add to the flavor but use them sparingly. My question is; if you boil the orange peel, or other citrus fruits, don’t you take out all the natural oils they contain? Do you keep the second boil with the water and peel in a jar? And is there any flavor without the natural oils they contain? This year I’ll try the oil method. Thank you,
Anna has such an excellent way of explaining the salt and yeast issue. I have read many bakers who talked about this issue and her way is by far the best. I have followed Anna since the beginning of her TV debut many years ago, and I have a feeling that bread may not be her thing. Yet she is so knowledgeable about bread making. (I myself have been making bread for over 15 years) I can't wait till next week, your lemon meringue pie!
Making and eating right now. These are very different to what we eat in Australia. Super fluffy, light buns.
I doubled the fruit; next time I will triple as 100g I did was not enough. I will go back to mixed spice for convenience. To me, there is not enough spice in this recipe.
The beautiful dough doubled in 45 mins with oven set to 40c. Dough was not too sticky for the breadmaker to knead.
Thank you Anna.
I don't know how many times I watched this video before I felt ready to make these. I finally made them today. This was so much fun! They are currently glazed and cooling. Thank you!
From Tobago
Yummy I love dcolor
Thanks!! I love the way you explain everytime you had a video. I'm just beginning to like baking at age 63 almost 64 But I never regret because it adds to my learning . In fact my dad when he was sluve was a professional baker too. It's not yet too late for I know🤣🤣
Thank you I really love all your videos.
Been maki g these since I saw you do this video bi can’t eat butter due to a health problem so I can eat these and absolutely love them. I make mostly into a fruit loaf or two and freeze it’s amazing toasted and I serve people with lots of butter 🥰
Watching from Bahamas...this is my 3rd year making hot cross buns with your recipe for my family & business. Thank you
Hi 242. How did it go? Someone said it didn't have sufficient spice. What's your take on it.
Thanks for adding the g measurements, its much more reliable for me! I make my own mixed peel which is nicer than store bought and almost free as we all throw away orange and lemon peel! I just save mine until I have a big bag in the freezer! Love your recipes thank you!
Hi from Melbourne/Australia I have made your recipe twice this week and it’s the best . Thank you so much for such a tasty and light /soft recipe, they keep so soft for a couple of days, it’s a keeper recipe for me! Sending Blessings for Easter.
I missed this live stream… Anna you have been an integral part of restarting my baking career, Thank you!
I made these for Easter, and Wow they are delish for sure. Keeping this one. Still good event his morning, got six in the freezer, will report back to see what they are like when they come out of the chill box.
I am watching from Venezuela,I love watching Your recipes they are so good..
OMG! I made these yesterday and baked them this morning and they are delicious! I’ve made a few other hot cross bun recipes and they were nothing like these ones. These are sweet, fluffy and delicious! Thank you again Anna for another fabulous recipe❤️
I from Australia, l love your recipes ❤ Thanks
TRINIDAD IN THE HOUSE..LOVE LOVE YOUR RECIPES THEY NEVER FAIL.
I’m watching from Canada have watched you over the years on different shows. So glad I came across this
Did this two weeks ago as a test. The results were amazing. Never going to buy them again. Thanks Anna!
Thank you! I just made mine this morning and was looking to see a variety of types...yours sound and look amazing...I will make these for next month to freeze for my children's visit in July!!
Hi Anna! I'm from Santo Domingo, Dominican Republic. Thank you for the lives and recipes.
I made those yesterday. Certainly the easiest hot cross buns I've ever made, and they turned out great!
Due to previous experience, I put in 1.5 times the amount of spice. When I make them again I'll definitely double the amount listed in the recipe.
This was my first time measuring flour by weight, but I felt more confident doing it that way. Now I'm wondering if you can mix all-purpose and whole wheat flours as long as you stick to the weight in the recipe.
We love you, Anna!
Hi I am watching from Nassau Bahamas thanks you for the show
Another 242 in the house. Did you try it?
Hi Chef Anna. I really love all your recipes! I cannot wait to do those buns! Thank you so much! Watching you from Canada! ❤
I have made many hot cross buns over the years, using many different recipes. I made yours today and honestly they are the best ones I have ever made. Thank you from Australia for the video and recipe.
15.04.22 From South Africa. You are a great teacher. Thank you for sharing.
Watching from South Africa,can’t wait to try your recipe for hot cross buns
Me to, Cape Town 🇿🇦
@@dunzxoxo me too 🇿🇦💞
i am also south african, watching from Austria😊
Hello Chef Anna, As you know I’m a great fan of you and very grateful to you for sharing all your good recipes with us. My question is it possible to add 1-2 tbsps of Rum in the Hot Cross Buns dough? Kindly advise asap if possible. Thank you once again!
Very informative. Looking in from Trinidad
This is traditional around Easter in Trinidad. They look just yummy!!
Hey Susie how are you
Olson’s recipes are always a sure shot
I made these today from your recipe........so good
Hi from Point Clark Ontario, looking forward to meeting you this weekend at the Bakery Showcase. Love your recipes.
I love your baking alot
Watching from New Brunswick, Canada. I will be trying your recipe.
This looks like a really nice recipe. Thanks for the video, and recipe. I just have the feeling that I would like a little more fruit, rehydrated in rum (flavor is all, just flavor)
Thanks for your awesome videos ❤
I m from Nepal love your all baking
Hello, Hello!!
Edith from Singapore 🇸🇬
Wow! Wow!
Amazing and Delicious Tutorial., as it is always.
Thank you for sharing.
Greetings !!
Happy Easter.
From a happy Subscriber
I love your recipes , I am going to try this recipe for my buns .. good bye , I am from Trinidad .. ..
Choc frosting (refined sugar free, oil free vegan)
1 cup white sweet pot or reg sweet pot
1/2 cup cashew butter
3/4 cup dates
1/2 cup soy buttermilk
1/2 cup cocoa powder
Sea salt
Vanilla
In food processor blend until smooth add a little white vinegar continue blending
Cupcakes vanilla ( gluten free vegan sugar free)
1 2/3 cup gluten free flour blend
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup melted vegan butter than cooled
1/2 maple syrup
2 egg replacer eggs
1/4 vegan yogurt
3/4 cup vanilla almond milk
2 tsp vanilla extract
Wisk dry ingredients
Blend all wet ingredients well then slowly blend in dry
Bake at 350 for about 15 min until tooth pick comes put clean
I do enjoy watching you: in Pasadena California and it is drizzling rain this cloudy day! Love your baking
Hi dear Anna
Can we replace sugar to jaggery ???
Nicely explained. Thank you so much.
Watching from Sydney Australia….thank you.
Exactly what I've been wanting to learn! Watching from San Juanico Bridge 🌉 Tacloban City, Philippines. Thank you 😘
marvelous thank you Anna
From Trinidad 🇹🇹
Dear Anna, thank you for your video. This will be my first time making the cross bun. I would like to ask you a question, can the first setting (rising) be around 5-6 hours? Hope you will able to see this question. Thank you.
I just made these on Friday and my husband absolutely loved them! They are all gone,😬 I would love to see you make Paczki’s🤤 I know you made donuts in a previous 101 When we go to the grocery store, if you walk past the bakery that is all you see! Boxes of Paczki’s. I am not religious to the point of observing lent, but we do celebrate Easter 🐣 and Paczki season ☺️
watching from the philippines 🇵🇭
Chelsea buns because I'm vegan
Mei leng from malaysia.. Can't wait to do this next week...
Im trying to decide which is your most complete baking book.. Pls advice.
Excellent .. Best chef I have ever seen ..
Anna I am new to your show can these or freeze them and bake at a later time. As I just had my 12 arm surgery and need to postpone for now as I they are my absolute best treat for me and my husband.
Enjoying all your recipes
Watching from Pulilan, Bulacan, Philippines😍
Hello from SW France. Sorry to have missed the live stream but thanks once again for your informative recipes. I do hope you come down to France one day..
We could do like a roulette on social to decide all of us a veeeery creative combination of flavors! Big thing come out of creativity… last time I just tried to infuse my cream with figs and I made a delicious fig cream pie
Regina from Bolivia you are great ,,,,,
Going to try these soon
I am from South Africa and i am realy enxes to make. this hodcross buns😊❤
Hi watching from trinidad❤
Hi from Ecuador🇪🇨
Hello Anna, I'm watching from Australia,, I looked you up to find your Ginger spice cake and found this channel 😃 I will make these Hot Cross Buns, just in time for Easter 🐰🐥❤
I bought her book in Dymocks Australia during lockdown (our shops were open in WA) . I was so wrapped to find it. It has all the recipes from her bake TV show. Worth the buy.
it's so nice to see you on RUclips! love your cooking!
subscribed!
Trinidad here love all your sweet goodies😊
Hello from Alberta, hoping to see you again sometime soon at JPL. The buns look yummy!
.SA. I'm loving this recipe just by watching it, definitely going to try it out.
Hi can i make these today and then bake them tomorrow morning?
Watching from Australia. Love your shows, Anna.
I’m watching this show fromLondon Ontario 👏❤️😋
I haven't had hot cross buns since I was a kid. I may have to try making these.
Hello from Nairobi, Kenya.
Thanks Chef, yummy!
Watching from Bangladesh. Can't wait to make for Good Friday .
I love watching your videos! A warm, fresh Hot Cross bun with butter and marmite!
Hello Tilly how are you doing
Celestine watching from India
Love your sweater Anna!
Yes yummy 😋 I love it thank you for this great recipe
Watching from Jamaica West Indies
Hi l am from Airdrie Alberta I like all your recipes
Hi, I'm from Singapore. Kept missing your live show but saw it this morning. Now proofing the dough, can't wait till Easter to make it. I made banana cake using your recipe and it was delicious. Thanks for sharing your recipes 😊👍
I am watching you from Sacramento CALIFORNIA
Hi Ana how do I get your full recipe? Please let me know 👏thanks
It’s in the description
Samira from india i m a great fan of ur baking
Watching from New York
Watching from Warner Robins Ga.
OMG These hot ✝️ buns came out amazing. Thanks for sharing the recipe. ❤ Theresa
From New Zealand
impressive video Oh Yum with Anna Olson. I broke the thumbs up on your video. Continue to keep up the awesome work.
Hi. Love. Your food
Hi watching from Calgary Alberta Canada 🇨🇦
Watching from Bermuda
From singapore❤
Watched from South Africa. I have a question. Can I freeze the dough?
Hi..from Indonesia, Medan..❤
Saludos Ana.te seguí por muchos años cuando dabas las clases en español por RUclips que lastima que las das en inglés ahora
Le puede poner los subtitulos En Español.
I love your kitchen
I'm so disappointed 😞 I missed another live, I'm seeing this now 18th April . Your recipe looks great, if l was to double the e fruit, would it have any effect on the proofing or baking. Your a ryup looks great and doesn't leave a sticky mess i always did a gelatin, sugar and water, apricot jam or marmalade watered down last couple of years brushed Maple Syrup on top and found to be the best especially while still warm. I will be trying your orange Syrup, because I like to use dry cranberries they are good partners, I'm like you lashings of real butter and sometimes I make whipped maple butter, with sprinkled Murray River pink flaked salt from right here in South Australia . Thankyou Anna for once again sharing your knowledge of how ingredients work each other and for sharing your time and recipes with us all..
Anna I like see the making of a Apple Danish and Apple Strudel. These are my favorite deserts. Have a Happy Easter if I don't comment back.
I made your hot cross buns for Easter last year and after they rose I couldn’t believe that I made them. Even better after they baked. It’s been a tradition in my Italian family that Easter morning we visit family and friends and bring the buns. I used store bought citron and other candied fruits to add to the flavor but use them sparingly. My question is; if you boil the orange peel, or other citrus fruits, don’t you take out all the natural oils they contain? Do you keep the second boil with the water and peel in a jar? And is there any flavor without the natural oils they contain? This year I’ll try the oil method. Thank you,
Vaughan ON, love your recipes
Anna could you use honey instead of sugar ? Watching from the West Coast of Australia .