My first attempt yesterday of making hot cross buns was thwarted by almost out of date yeast. They didn't rise and were more the consistency of scones. So I tried again today with new yeast (and a different recipe) and they turned out perfectly.
and then glazed...(not quite straight, as I made 16, not 15 which would have fit better in this rectangular tray)
So light and fluffy! Delicious.
These are made with the recipe from the Women's Weekly "Bake" cookbook. Every recipe from that book turns out perfectly.
I'll definitely be making these again next year! (actually, on second thoughts, my husband will probably be asking me to make them again tomorrow as he LOVES hot cross buns).