I can't thank you enough for all of your amazing videos! This one, in particular, is my momma's favorite for me to bake as she LOVES hot crossed buns for Easter. So thank you so much for helping me keep my momma happy. Everything I have ever baked or cooked from your videos has always been a hit.
Excellent recipe. I am from Trinidad and Tobago in the Caribbean where Hot Cross BUNS are a must have for Easter. I tried your recipe and I got the best buns ever. Thanks for sharing. Blessings.
I am definitely making my own this year. I have your wonderful new book. I am making one recipe every week beginning at the front of the book until I have made every recipe in the book .my new years resolution
I have had hot cross buns with the flour paste cross and the icing cross. Growing up Scandinavian, we used this recipe. In other countries, I had the flour paste recipe. I prefer the icing cross. It’s just a yummy bun recipe which ever way you prefer them
I just want to say firstly I love the kitchen.its organised.your recipe was a bomb in other words perfect quick and simple.we all home love it thanks your hands are bless keep up the good work.
Hi Anna,I simply love your videos. You have taught me so much and today I have become a great and confident baker. I have done this recipe and it turned out awesome. I had so many compliments. I also used your recipe for my You tube channel with little adjustments. So I say thank you from the bottom of my heart all the way from South Africa.
Tried several hot cross buns recipes over the past month without a successful outcome, I know before these even go into the oven they will be successful. Thank you. Wish I'd found you a month ago.👍
Hey Ann I used this doggh to make a swedish bun called "Teebun". Its basically the dough whitout the driede fruit and larger square s. It worked perfectly!
I remember watching you on tv years ago and was really in love with your kitchen. When i have my own house I will do the flour and sugar drawer like yours, I really love it! In fact if it wasnt for the flour drawer i wouldnt have remembered you. I have to search for many keywords tho because I didnt remember your name or your show name. I really love your kitchen!
Made them today turned out beautiful. Exepd I didn't put enough species in .next time they will be better Thank you all your Recipe turn out delicious,
Thank you so much for this video Anna! I learn a lot from watching you! I really miss hot cross buns. I live in CA Bay Area and can’t find them anymore. Apparently it is no longer politically correct to sell or make them (the cross has become offensive). Panera used to bake them-they really are wonderful baked fresh-but no longer carry them. I will have to try this recipe! Blessings and Happy Resurrection Sunday!
Hi Anna I love your videos I cook your recipes all the time can I make the hot cross buns dough and leave in the fridge over night .Mary from Australia ❤
I’m certainly not Anna, however, I do bake a lot of bread. I’m going to make these on Saturday. After I put them in the pan I’m going to put them in the fridge overnight. Sunday morning I’ll take them out of the fridge two hours before I bake them. I hope this helps you. Jacki in Canada
thank you so much Anna i am very glad that i tried today and this is best bun ever and very much delicious and also your way of explaining initiate me to try this
3/4 cup of milk, heated to be a little warm Add 3 or 4 teaspoons of yeast 1/3 cup of sugar 3 eggs Half a cup of vegetable oil 3 and 3/4 of a cup of flour 3/4 of a teaspon of salt Half a teaspoon of cinnamon, quarter of a teaspoon of ground clove and allspice A little bit of lemon zest Mix until smooth Now add dried currants and candied fruit, mix that into the dough. Now let the dough sit in room temperature for about 75-90 minutes Shape the buns and put them to sit for half an hour or 45 minutes Preheat oven to 350 and bake for 25-30 minutes.
Hi Anna, I love your recipes, your clarity in explaining the ingredients & method. Love watching you bake, very much my style of baking. Please can you tell me if I can use a dairy free milk or water in this recipe as our 4 year old granddaughter cannot have any dairy products :'( also would love if you can do some dairy free cookies, biscuits & cakes. Many thanks for sharing your knowledge. Love from South Africa.
i have been watching your videos even tv shows on afc and so captivated on your strokes and overall performance. love to watch them even after a long tiring work day..
Hello Anna Luv your recipes.. can u plz. Help giving alternatives for egg in every recipe as we all Asian vegetarians can’t eat eggs and your recipes always chase me to try
I had to add more liquid in all the batches I attempted even though dry ingredients were measured out to the T. Is the problem the egg? Perhaps the size differs between continents.
Add a Vitamin C Tablet to the dough while mixing. Assists in breaking down the protein. Will most definitely make a lighter bun. An yes I am a Master Baker(retired)
Hey Anna! This is Priya! I love baking and I became huge fan of your baking. I am a complete vegan and want to skip egg. So is it like I can only add curd or can I add something else that will give same texture as egg?
I just need to know if this recipe measurements are in imperial or metric. I'm from Australia and this is Canadian recipe? Appreciate if anyone can inform me that because I love this recipe. Thanks
4 years on and I made my first batch, for some reason they did not rise as yours did after I made them into buns. Oh well practice they say makes perfect.
Thank you! Happy Easter!!! Mine came out beautifully. Okay, maybe my parchment didn't look like that. LOL I couldn't get it to work like yours. Maybe we need a video on just rolling the stupid parchment. It looked far easier when you did it. Ridiculous!
Hi Anna Thank you for sharing! I've tried these twice and both times the dough did not come away from the sides of the mixing bowl. mini kitchen aid. I weighed the flour and the milk measured in a measuring jug?
The same happened to me...I think it's mostly the flour that we are using. You will have to gauge and see if adding more flour to the dough will help which i did. Just add a little at a time and finish off the kneading with your hands. That worked for me...Dough is perfect!
Just made the dough today and the same happened to me. Added 5 tbsp extra, finished kneading by hand and dough was great. Let's see how they will turn out...
Hi Anna, may i know if you using bread flour/ high protein flour for bun type? I found that if i use all purpose flour, after cool down or next day, the bun turn to little hard .
Hye Anna, I find that some of your videos, (ones that doesn't include list of ingredients in the description box) have totally different measurements than in the website. It is very confusing. That said, i really do enjoy ur videos and recipes 😄
Hey Anna i wanted ti know that as in all of your videos you use a stand mixer,i don't have one so would it make a difference if i made the dough of hot cross buns by hand?
Andrea Fonceca As far as I know, active yeast needs to be “activated “ in warm liquid (10-15’ or so) before use while instant yeast can be used directly with dry ingredients (you can mix it directly in flour )
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I can't thank you enough for all of your amazing videos! This one, in particular, is my momma's favorite for me to bake as she LOVES hot crossed buns for Easter. So thank you so much for helping me keep my momma happy. Everything I have ever baked or cooked from your videos has always been a hit.
Excellent recipe. I am from Trinidad and Tobago in the Caribbean where Hot Cross BUNS are a must have for Easter. I tried your recipe and I got the best buns ever. Thanks for sharing. Blessings.
Amazing Kevin, thank you!
Kevin Garcia
I’m from Trinidad also, I’m going to give this recipe a try looks delicious
🙋🏽♀️From Trinidad also🙂. I made a few adjustments but the tutorial is perfection! Thank you Anna👍🏼
@@ohyum 9
po
Pro
8
@@tessam.5124 hi if you dont mind me asking what adjustments? and did it work, how'd they come out
Ok so i tried this recipe today and omggggg guys this bun is soooooo light and airy omg theeeee bestttttt. Perfect amount of sweetness
Just made my first batch; turned out beautiful! Thank you . Perfect recipe and instructions.
Love the fact that you are "traditional" in the sense of the recipe. I love using recipes rather than winging it in the kitchen.
Well i do both. sometimes winging creates better tastes
@@aryarathne2479 غ
I just made them today n they were awesome n were loved by my husband kids n my inlaws ...thanks for sharing
This is a childhood favorite, eating hot cross buns, enjoying the tasty flavors and looking at the bun after each bite. I have to write it, "Oh Yum!"
I am definitely making my own this year. I have your wonderful new book. I am making one recipe every week beginning at the front of the book until I have made every recipe in the book .my new years resolution
I have had hot cross buns with the flour paste cross and the icing cross. Growing up Scandinavian, we used this recipe. In other countries, I had the flour paste recipe. I prefer the icing cross. It’s just a yummy bun recipe which ever way you prefer them
There's an English recipe for hot cross buns which has the cross made of almond paste. More fiddly, but tastes really nice
I love watching all your videos can't wait for new videos!!!! I don't mind at all watching 30 min. I can literally sit and watch them all day lol!
I agree 😊😊
+Karla Gonzalez thats great to hear!
Anna Olson, you make baking so easy!!
Karla Gonzalez where are you from?
Ditto
Love this format and the recipe. It is my "go to" for these delicious buns.
I just want to say firstly I love the kitchen.its organised.your recipe was a bomb in other words perfect quick and simple.we all home love it thanks your hands are bless keep up the good work.
Thank you Rhonda! Glad you enjoyed them!
Hi Anna,I simply love your videos. You have taught me so much and today I have become a great and confident baker. I have done this recipe and it turned out awesome. I had so many compliments. I also used your recipe for my You tube channel with little adjustments. So I say thank you from the bottom of my heart all the way from South Africa.
Thank you Ishara! We are delighted that you have taken the recipe and made it your own!
YUM YUM YUMMMM!! Made first time last Easter 🐣 (twice) DEFINITELY MAKING AGAIN!! THANK YOU, ANNA!!
Am a Jamaican and we eat a lot of buns I did learn a lot fr u thanks 😊
Tried several hot cross buns recipes over the past month without a successful outcome, I know before these even go into the oven they will be successful. Thank you. Wish I'd found you a month ago.👍
Hey Ann
I used this doggh to make a swedish bun called "Teebun". Its basically the dough whitout the driede fruit and larger square s. It worked perfectly!
I remember watching you on tv years ago and was really in love with your kitchen. When i have my own house I will do the flour and sugar drawer like yours, I really love it! In fact if it wasnt for the flour drawer i wouldnt have remembered you. I have to search for many keywords tho because I didnt remember your name or your show name. I really love your kitchen!
Sameeeee
Made them today turned out beautiful. Exepd I didn't put enough species in .next time they will be better Thank you all your Recipe turn out delicious,
Thank you so much for this video Anna! I learn a lot from watching you! I really miss hot cross buns. I live in CA Bay Area and can’t find them anymore. Apparently it is no longer politically correct to sell or make them (the cross has become offensive). Panera used to bake them-they really are wonderful baked fresh-but no longer carry them. I will have to try this recipe! Blessings and Happy Resurrection Sunday!
I Did oh my godness it was completely yummy... Thanks for share with us. i like so much your videos because i learn a lot.
Yum...now I’m going to have to bake these! I have watched and learned so many skills, techniques, and unique ingredients! Thank u...
i made these today n it came out perfect...i loved the texture, I used bread flour.
Tried those beauties today!! What an amazing recipe WOW thanks from the bottom of my heart... in love 😍
These hot cross buns must taste so good! Great idea making an icing on top! 🤗
Anna you are indeed the BEST
Hi Anna I love your videos I cook your recipes all the time can I make the hot cross buns dough and leave in the fridge over night .Mary from Australia ❤
I’m certainly not Anna, however, I do bake a lot of bread. I’m going to make these on Saturday. After I put them in the pan I’m going to put them in the fridge overnight. Sunday morning I’ll take them out of the fridge two hours before I bake them. I hope this helps you. Jacki in Canada
Best recipe ever❤
I'm just loving this recipe, wanted to make hot cross buns and didn't know how. Thanks abounch!
u r just simply amazing, I admire ur work... so innovative n creative
Good yummy
They look perfect and ....Delicious!!!
Nice cross buns😋😋. I used maple syrup subtituted for the sugar... For the Glace too. Turn out delicious 😋 😍
thank you so much Anna i am very glad that i tried today and this is best bun ever and very much delicious and also your way of explaining initiate me to try this
3/4 cup of milk, heated to be a little warm
Add 3 or 4 teaspoons of yeast
1/3 cup of sugar
3 eggs
Half a cup of vegetable oil
3 and 3/4 of a cup of flour
3/4 of a teaspon of salt
Half a teaspoon of cinnamon, quarter of a teaspoon of ground clove and allspice
A little bit of lemon zest
Mix until smooth
Now add dried currants and candied fruit, mix that into the dough.
Now let the dough sit in room temperature for about 75-90 minutes
Shape the buns and put them to sit for half an hour or 45 minutes
Preheat oven to 350 and bake for 25-30 minutes.
Kalerá
Wow... Easy and Nice! Definitely going to Try and will Keep this Recipe Handy. Thanks for Sharing again Anna...
I Love eating hot cross buns. Happy Easter. When Easter comes.Sincearly Taniko Neymour
Jst finish making this recipe thanks for sharing smells good taste yum
Hi Anna, I love your recipes, your clarity in explaining the ingredients & method. Love watching you bake, very much my style of baking. Please can you tell me if I can use a dairy free milk or water in this recipe as our 4 year old granddaughter cannot have any dairy products :'( also would love if you can do some dairy free cookies, biscuits & cakes. Many thanks for sharing your knowledge. Love from South Africa.
i have been watching your videos even tv shows on afc and so captivated on your strokes and overall performance. love to watch them even after a long tiring work day..
Love all of Anna recipes.
I made this today. Tasted so good. Very filling too.
Thank you been on the hunt. Love it from Trinidad and Tobago.
Love to our buns and also I use this for a loaf too fab
Hi I love how those buns looking just how I like them brown and nice tomorrow is holy Thursday I may make some thank you .
Hello Anna
Luv your recipes.. can u plz. Help giving alternatives for egg in every recipe as we all Asian vegetarians can’t eat eggs and your recipes always chase me to try
You are so lucky and successful person u live in peace and u have everything health , money, house . Good luck to you
love your kitchen!!!!!!
I had to add more liquid in all the batches I attempted even though dry ingredients were measured out to the T. Is the problem the egg? Perhaps the size differs between continents.
amazing recipe it is tasty and easy and I can make any time thank you
Omg they look amazing
Best hot cross buns I have ever had!!! Thank you. :)
Add a Vitamin C Tablet to the dough while mixing. Assists in breaking down the protein. Will most definitely make a lighter bun. An yes I am a Master Baker(retired)
Do you crush it up first before kneading it into the dough??
Alternative option just find instant yeast brand that contain ascorbic acid in it.
Hey Anna! This is Priya! I love baking and I became huge fan of your baking. I am a complete vegan and want to skip egg. So is it like I can only add curd or can I add something else that will give same texture as egg?
I just need to know if this recipe measurements are in imperial or metric. I'm from Australia and this is Canadian recipe? Appreciate if anyone can inform me that because I love this recipe. Thanks
I like the full episodes, best 😊😊
+MissEpruiette we're still going release the full episodes once a week.
+Oh Yum with Anna Olson yea!!!!!!!!!!!!!!!!
Morning Anna. Love your recipe. I do not eat eggs. What can I substitute for them, or can you do a recipe without eggs. Thank you.
Gonna try this for Easter 🇧🇸
Perfect! We hope you enjoy them!
Yes my customers loved them!!
So happy to see this recipe... I missed hot cross buns 😍
It's really good thumbs up
Am enjoying this will try this🇧🇸
I like to look in the kitchen ... good design :)
4 years on and I made my first batch, for some reason they did not rise as yours did after I made them into buns. Oh well practice they say makes perfect.
Good teacher
Thank you! Happy Easter!!! Mine came out beautifully. Okay, maybe my parchment didn't look like that. LOL I couldn't get it to work like yours. Maybe we need a video on just rolling the stupid parchment. It looked far easier when you did it. Ridiculous!
There might be some tv magic going on there :)
Very informative love 💕
This is an amazing recipe. My sister and I are going to try this recipe on our channel! A&C With A Twist!
wow! amazing. simply professional!
U r a superb chef
Should I use self-rising flour for the buns or plain flour will just be fine?
YUWEI SHEN u should use bread flour. I did and it came out perfect with a wonderful texture
Thanks anna. They turn up very well
Hi Anna Thank you for sharing! I've tried these twice and both times the dough did not come away from the sides of the mixing bowl. mini kitchen aid. I weighed the flour and the milk measured in a measuring jug?
The same happened to me...I think it's mostly the flour that we are using. You will have to gauge and see if adding more flour to the dough will help which i did. Just add a little at a time and finish off the kneading with your hands. That worked for me...Dough is perfect!
The same thing happen to me as well. I ended up adding 4 Tbsp of flour and the dough turn up great.
The same thing happen to me as well. I ended up adding 4 Tbsp of flour and the dough turn up great.
Just made the dough today and the same happened to me. Added 5 tbsp extra, finished kneading by hand and dough was great. Let's see how they will turn out...
@@cynthia04lee thank you its that time of year again! going to try again.
Fantastic
So fluffy!!!!
Hi Anna, may i know if you using bread flour/ high protein flour for bun type?
I found that if i use all purpose flour, after cool down or next day, the bun turn to little hard .
Ai Ho I used bread flour and it came out with a wonderful texture .
Is the flour strong or all purpose please
Hye Anna,
I find that some of your videos, (ones that doesn't include list of ingredients in the description box) have totally different measurements than in the website. It is very confusing. That said, i really do enjoy ur videos and recipes 😄
Amazing and yet, amazing!
Thank you so much look yummy 😋
Hey Anna i wanted ti know that as in all of your videos you use a stand mixer,i don't have one so would it make a difference if i made the dough of hot cross buns by hand?
Hi Anna beautiful bread thank you so much but when I mix the yeast with milk my bread doesn't rice why ? But yeast in warm water the yeast rice . 😋🙄
did you heat the milk
Perfect....Thanks
Can I use butter instead of vegetable oil?
Please make a video on how to bake a normal bread loaf..
Eggs are getting scarce here , so can I use one egg and substitute it with more milk ?
I use a recipe that just uses one egg. It's Paul Hollywood's one. I think it's still on BBC's Good Food website
Love H+B..i miss the the teaditional marzipan piping
Please make chocolate versions thanks lot
The degree you use to bake is •C or •F ?
Is there a difference when we use Active dry yeast and instant yeast ?
Andrea Fonceca As far as I know, active yeast needs to be “activated “ in warm liquid (10-15’ or so) before use while instant yeast can be used directly with dry ingredients (you can mix it directly in flour )
@@LL-PR And does the proportion or amount used differ from each other ? Like if i use active dry yeast instead of instant in the above recipe .
Andrea Fonceca I think they are used equally in weight.Only fresh yeast needs much more qty.Happy baking!
@@LL-PR Ur awesome.. Thank you so much..
Super 👍
You are the best
Please upload all the episodes of Bake with Anna Olson Season 2.
What brand of all purpose flour do you use?
Anyone know where the heck i can get the dried orange ?
Thank you
You are welcome Belinda!
3.75 cups of flour is not 550g. Can you please confirm amount?? Thanks.
do you use strong flour or just regular flour?
She's using All Purpose Flour
Proper English HCB's have a flour and water cross, not icing sugar!
I agree. Also this recipe is different than the one on her website and the one on the Food Network site?
good thing she's not english
Pipe down 🤣🤣🤣
Apparently there are parts of Ireland where they use the icing sugar+water mix.
I made these and they were excellent. It’s my go to recipe.
Good
nice
THanks