{"id":100,"date":"2012-04-07T06:07:00","date_gmt":"2012-04-07T06:07:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2012\/04\/07\/hot-cross-buns-2-versions\/"},"modified":"2026-05-05T13:13:14","modified_gmt":"2026-05-05T05:13:14","slug":"hot-cross-buns-2-versions","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2012\/04\/07\/hot-cross-buns-2-versions\/","title":{"rendered":"Hot Cross Buns"},"content":{"rendered":"
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Recipe developed for the TM31, TM5 and TM6<\/div>\n

I’m so happy that I can make my very own Hot Cross Buns. The supermarket ones aren’t a patch on these.
You’ll notice that the recipe has double the normal amount of yeast. That’s due to the fact that the dough is heavy with fruit and it needs a bit more oomph to get it to rise!<\/p>\n

Feel free to change up the spices. I love these split in half, toasted and spread with lashings of butter and a sprinkle of cinnamon sugar.<\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Hot Cross Buns<\/h2>\n
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Warm, spice hot cross buns, just the thing for Autumn weather.<\/div>\n
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Course: <\/span>Bread<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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