tag:blogger.com,1999:blog-7173052990851751381.post5034467589418462430..comments2024-03-29T07:48:15.799-04:00Comments on Food Wishes Video Recipes: Hot Cross Buns – Mother Goose Would Love TheseChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-7173052990851751381.post-27246098681137315072019-03-30T14:21:48.696-04:002019-03-30T14:21:48.696-04:00When you say "currants" do you mean the ...When you say "currants" do you mean the actual European berries? or the American champagne grape raisins?Daniel Contrerashttps://www.blogger.com/profile/15876217074788624245noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11861209969515452352019-02-19T11:29:45.038-05:002019-02-19T11:29:45.038-05:00It would be helpful to specify salted or unsalted ...It would be helpful to specify salted or unsalted butter. Looking at the original recipe, I see that they used unsalted and that you cut out the 1/3 cup of citron. I think you should have replaced it with another dried fruit. I'm using cranberries. Anahttps://www.blogger.com/profile/15975171490203547229noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80810075391730024022018-04-03T14:36:02.843-04:002018-04-03T14:36:02.843-04:00I came across your awesome and hilarious video whi...I came across your awesome and hilarious video while looking for a fun side dish to bring to an Easter lunch. I’ve never had a hot cross bun before but these looked delicious! I really enjoyed making these and the flavor was great! Where have these been all my life?!? Thank you for the great recipe and my daughters are dying to know what the “incident” with the 16th dough ball was?? Seriously they keep speculating and are dying to know the answer.Jesshttps://www.blogger.com/profile/07077086467756625015noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8901851276980097012017-04-19T12:01:02.641-04:002017-04-19T12:01:02.641-04:00225 F. is the sugar syrup temp! :) 225 F. is the sugar syrup temp! :) Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11958675075724717472017-04-18T19:51:40.503-04:002017-04-18T19:51:40.503-04:00those look like x's not crosses. Shouldn'...those look like x's not crosses. Shouldn't they be called hot x buns?Anonymoushttps://www.blogger.com/profile/05229212251555967779noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10839430023460029442017-04-17T12:06:44.366-04:002017-04-17T12:06:44.366-04:00Thank you for a great recipe!!! Made it on the wee...Thank you for a great recipe!!! Made it on the weekend and my kids just love those delicious buns!!!<br /><a href="http://www.veterinarianelkinspark.com/" rel="nofollow">Jessi</a>Anonymoushttps://www.blogger.com/profile/14250806187139531229noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45258620996418734542017-04-16T23:15:41.756-04:002017-04-16T23:15:41.756-04:00Love it but prefer an apricot jam glaze!Love it but prefer an apricot jam glaze!Anonymoushttps://www.blogger.com/profile/12782851702292607498noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78487305714813952292017-04-16T13:46:10.461-04:002017-04-16T13:46:10.461-04:00What was the"incident" with the 16th dou...What was the"incident" with the 16th dough ball? I gotta know!Amihttps://www.blogger.com/profile/04095731092607713601noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18784603675680258662017-04-15T21:16:07.130-04:002017-04-15T21:16:07.130-04:00My husband made them today and they are both beaut...My husband made them today and they are both beautiful and delicious. I'd leave a photo of them if I could. Donnahhttps://www.blogger.com/profile/09860808184984230902noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36713331512761522102017-04-15T01:52:43.013-04:002017-04-15T01:52:43.013-04:00Hi chef John, I think you have a typo on your reci...Hi chef John, I think you have a typo on your recipe. On the video it says bake at a temperature of 425 degrees F, but on the written recipe it says 225 degrees F. Anonymoushttps://www.blogger.com/profile/02507416580880348720noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15010365668022583662017-04-14T20:40:47.459-04:002017-04-14T20:40:47.459-04:00Hi Chef John, my 8 year old daughter and I spent m...Hi Chef John, my 8 year old daughter and I spent most of the day making these today, per your recipe exactly (except adding a tiny bit of lemon juice to the glaze). Perfection to go with out matza ball soup. Thank you for a great demonstration and recipe, as always. ColleenColleen Aitkenhttps://www.blogger.com/profile/05197642369458832764noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24598682858897669172017-04-14T17:10:07.188-04:002017-04-14T17:10:07.188-04:00@Richard Maheu
I don't know about the rest of...@Richard Maheu<br /><br />I don't know about the rest of it, but having watched all the issues that happened with folding the currants in later I put them in with the rest of the ingredients. My distribution was very even, no issues as far as I can tell. But, then again, I did all my mixing by hand since I don't have a stand mixer. I don't know if it matters.<br /><br />For me personally, either the cook time or the heat was a little much. My rolls are quite a bit darker than I'd like. But the texture inside is delicate compared to the crusty exterior, and the look can't be beat, so I'll definitely be trying again soon!Anonymoushttps://www.blogger.com/profile/05921743690279346835noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21456647251251690302017-04-13T10:34:32.116-04:002017-04-13T10:34:32.116-04:00Hello Chef John
I'm Malak Fahad From Trjoman f...Hello Chef John<br />I'm Malak Fahad From Trjoman for translating <br />Middle East<br /><br />I really like your recipes, they are very delicious and creative !!<br />so I would like to ask you if you are interested in exposing your work to the other side of the world " Middle East"<br />by translating you recipes and your videos " written & orally" <br />I will be the right person to do so <br /><br />I didn't find you email to contact you but I decided to write here<br />This is my email if you are interested Trjoman1@gmail.com <br /><br />Thank you and keep up with this great work ,<br /><br />Malak Fahad<br />Anonymoushttps://www.blogger.com/profile/04271430269866027167noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72331325218267900982017-04-12T23:07:10.159-04:002017-04-12T23:07:10.159-04:00Hello Chef John, big fan! I wanted to ask for/sugg...Hello Chef John, big fan! I wanted to ask for/suggest a video. Can you show us how to make numbing Sichuan chili oil that they eat on figuratively everything in Sichuan china?Lucas Jameshttps://www.blogger.com/profile/17759788311356234279noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40607767566231833572017-04-12T20:18:44.524-04:002017-04-12T20:18:44.524-04:00What would happen if you put the currants in the u...What would happen if you put the currants in the unmixed dough? Would it ruin things? As to the amount of flour, are you saying use, say, 2-1/2 cups to start? And not to be picky, but are you adding about 1/4 cup of flour with the yeast? It's easier for us poor neophytes if we don't have to guess. Love your recipes and your presentation, by the way. You are the Hot Cross of recipe Bundom, in my opinion.Anonymoushttps://www.blogger.com/profile/12101506083043726985noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6308133304822096942017-04-12T18:54:59.937-04:002017-04-12T18:54:59.937-04:00Chef John what would the result of this recipe be ...Chef John what would the result of this recipe be if instead of using dry yeast i use live yeast.oiacobhttps://www.blogger.com/profile/03076245441611609329noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13983108290136633652017-04-12T14:15:59.661-04:002017-04-12T14:15:59.661-04:00I used to look forward to these every Easter when ...I used to look forward to these every Easter when I was in grade school (Catholic school!). The icing on the warm bread was so comforting. These are bringing back some serious memories. Thanks, Chef John!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17954794720331703172017-04-12T11:16:54.724-04:002017-04-12T11:16:54.724-04:00Good Morning Chef John,
I am writing to you from ...Good Morning Chef John,<br /><br />I am writing to you from Edmonton, Alberta, Canada. My daughters who are 7 & 4 are big fans of yours. I tried to post a comment before, not sure if it went through, so I will post again. I am an avid cook and love your videos. I love to get new tips, techniques, and to challenge different styles of cooking. My daughter who is 7 is saying that your hot cross buns look amazing. You have inspired my girls to take on the same passion as I have for cooking and I look forward to the day where they will cook some of your recipes for me! <br /><br />I had a request, would it be possible for you to do more recipes with spelt flour. Possibly pastry and croissants. I don't eat wheat, and replace spelt for wherever wheat is needed. I hope you have a lovely day!Anonymoushttps://www.blogger.com/profile/04355903880327888023noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39915986198720194132017-04-12T11:13:48.548-04:002017-04-12T11:13:48.548-04:00Good Morning Chef John (from Edmonton, Alberta, Ca...Good Morning Chef John (from Edmonton, Alberta, Canada), <br /><br />Just wanted to say that my daughters (ages 4 & 7) and I LOVE your cooking videos. I am an avid cook myself and am always looking for new ideas, techniques, and styles of cooking to incorporate into my weekly meals. My 7 year old is saying that the hot cross buns look delicious! You have inspired my girls to take on the same passion I have for cooking and I am looking forward for them to one day make your recipes for me! <br /><br />I have a request, can you do more recipes with spelt flour? Possibly pastry or croissants? I don't eat wheat and substitute spelt wherever wheat is needed. It would be appreciated! Have a wonderful day!Anonymoushttps://www.blogger.com/profile/04355903880327888023noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13486037666404117772017-04-12T07:54:28.264-04:002017-04-12T07:54:28.264-04:00These look amazing. I wonder if they will be as g...These look amazing. I wonder if they will be as good if prepared a day ahead?<br />As always......thanks!puttermuchhttps://www.blogger.com/profile/04045689095356697333noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76275623676429893382017-04-12T03:38:21.656-04:002017-04-12T03:38:21.656-04:00Dear Cher John, Please, please please could you g...Dear Cher John, Please, please please could you give measurements for flour by weight. It is SO much more accurate. Cup measurement is ok for liquids but try googling "convert 1cup to grammes" and see the range of weights given. I just did and the top reply was for all purpose flout 1cup : 130g or 110g if sifted. When I measure 1 cup of flour my scales say 150g. Confusing or what?Chrishttps://www.blogger.com/profile/07117962142862425179noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50088938387887912872017-04-12T02:53:54.693-04:002017-04-12T02:53:54.693-04:00Do you have any recipes for brioche bread or buns?...Do you have any recipes for brioche bread or buns?oiacobhttps://www.blogger.com/profile/03076245441611609329noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38429119198856567112017-04-12T01:35:27.952-04:002017-04-12T01:35:27.952-04:00I like it chef. I never knew how they got so prono...I like it chef. I never knew how they got so pronounced a cross on top. But HCB's are a Good Friday tradition, not Easter. Just sayin'. forkboyhttps://www.blogger.com/profile/09746458697938570538noreply@blogger.com