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These delicious hot cross buns by chef John Barricelli are a perfect treat to make during spring.

Source: The Martha Stewart Show, April Spring 2007
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  • r0uxlette
    20 MAR, 2013
    @drybala Yes, the cross consisting of a flour icing is a relatively new variation, but nonetheless is correct. The cross can of course be made with confectioners sugar or in the English tradition of topping the bun with a pastry dough cross. Happy baking!
    Reply
  • MS10227862
    3 APR, 2012
    This worked beautifully for us: Instead of using the parchment cornets, we used a cookie press for the crosses. It was simple and beautiful enough for my young daughter to add the crosses too. These are so delicious that the biggest problem we have is not going back for seconds and thirds. ;)
    Reply
  • jfhsplitends
    19 MAR, 2009
    This is correct as i use very thin rolled out pastry lines for my crosses, i think you are getting mixed up with the glaze, what a good idea with piping bag, it takes a long time to do crosses, thanks Jfhsplitends Spain
    Reply
  • drybala
    15 MAR, 2009
    Is the paste correct? I thought it would be confectioner's suger, not flour??!!
    Reply
  • MS10851493
    18 MAR, 2008
    I am so glad to see this tradition still going on. Thanks Martha for all that you do.
    Reply

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