59 comments

    • tworedbowls says:

      April 15, 2014 at 11:07 am

      I think you’ll love it if you try it! Let me know how it goes if you do :) and thank you, lady! I’ll need it.

  1. says:

    April 14, 2014 at 7:53 am

    I love this twist on hot cross buns. Pork buns are one of my favourite treats – there is something irresistible about the pillowy, almost sweet (but not too sweet) texture.
    I also have cross envy – I realise that sounds odd. I have been playing around with hot cross buns for a couple of weeks now, and remain defeated by the cross. I can’t figure out why – but whenever I try and pipe one on, it sort of melts into the bun and I end up with hot splodge buns!!!

    • tworedbowls says:

      April 15, 2014 at 11:55 am

      Hahaha not odd at all, Skye! I’m actually really surprised (and flattered!) that you said that, because I was a bit perplexed with my crosses too! I kind of expected it to melt into the bun a little more than it did. My guess is that the more flour you use in your paste and the thicker it is, the less likely it is to melt… ? But I really have no idea. Let me know if you get any clues :) And thank you so much for the kind words!

  2. says:

    April 14, 2014 at 9:05 am

    Whoa! You just changed the hot cross bun game. Those look so amazing, the photos, the recipe, everything is on point! Love how you added in your own “flava” to these buns..
    My husband is Catholic and I had that same experience years ago. It’s very different from that southern baptist, shoutin and clappin, no a/c in the church experience I was used too but definitely one that I wouldn’t change. :) I won’t say good luck because being that it’s the “Holy Week” you’ve already finished the most enduring process. So welcome!

    • tworedbowls says:

      April 15, 2014 at 12:06 pm

      Oh I love that you went through the same experience!! Girl we really are soul sistas… I never had that Southern Baptist experience, but a lot of my classmates did (and used to start shoutin whenever our teachers left the room lolll) and I always thought that it was so joyful. And yess… very different from the Catholic way! :) I’m so glad to know you’re a kindred spirit (but let’s be real I already knew that anyway!) Thank you so much for your kind words, as always <3

    • tworedbowls says:

      April 15, 2014 at 12:16 pm

      Aw, thank you so very much, Sini — that always means so much from you! Sending you warm thoughts back <3 and writing you a quick email right now, actually!

  3. says:

    April 14, 2014 at 9:41 am

    Oh man, I remember my Confirmation like it was yesterday. I wore the most hideous dress with a big bow in my hair and really bad bangs. Oh, and heeled saddle shoes – no idea what my 12 year old self was thinking. ;)

    And these buns! Thom’s been asking me for hot cross buns since we got together. Totally making these. He’s gonna flip.

    • tworedbowls says:

      April 15, 2014 at 1:30 pm

      Hahaha! You’re setting a high bar for my Confirmation outfit, Ashlae — I’m gonna have to try hard to top that. And oh! I hope you (and Thom!) like these if you try them!

  4. says:

    April 14, 2014 at 9:41 am

    GIRL. one day, i want to hang out with you and make tons and tons of buns. i love buns sooo much and i used to make them all the time, but with eggboy being gluten free, it just doesn’t happen! i am drooling over these hot cross buns, i LOVE that you used tangzhong for them.

    • tworedbowls says:

      April 15, 2014 at 1:31 pm

      Um, YES!!! What do you think are our chances that we could just hijack an oven in the Bellagio kitchen? Casual. I’ll pack my yeast right now.

  5. says:

    April 14, 2014 at 10:49 am

    Your Easter buns are so adorable, I’m not comfortable enough with baking to start a project like this yet, but I’m slowly getting there. Family tradition has become more important to me certainly as I have gotten older, Happy Easter!

    • tworedbowls says:

      April 15, 2014 at 1:34 pm

      Oh, you should definitely give it a shot, Cheri! I’m no expert — it wasn’t long ago at all that I baked with yeast for the first time ever. But it’s surprised me how quickly it became second-nature, so I 200% think you could knock this out of the park. :) Happy Easter to you too, and thank you so much for your kind words!

  6. says:

    April 14, 2014 at 11:01 am

    I’ve always loved Asian twist on anything, esp. on bread & bun. I think this recipe could be the answer to my question of why Asian bread is so different than others. :)

    Love your pics, as always, and the recipe is a MUST-TRY. Have a wonderful ceremony.

  7. says:

    April 14, 2014 at 11:04 am

    These look amazing! I keep avoiding hot cross buns because I’ve never had a good one, but this might be enough inspiration to get my act together and make them!

    I tried your recipe for pork buns over the weekend, and they were phenomenal. Adding the tangzhong makes a huge difference!

    • tworedbowls says:

      April 15, 2014 at 1:35 pm

      Same, Mel! These are my favorite so far, I think. And oh my gosh, I’m so thrilled that you tried the pork buns! So so happy you liked them, and thanks so much for letting me know. :)

    • tworedbowls says:

      April 15, 2014 at 3:24 pm

      Right? At least living in places with bad weather half the year means that the good weather feels twice as great :) Thank you, Dixya!

    • tworedbowls says:

      April 15, 2014 at 3:29 pm

      Hahaha! I’m honored, Linds. :) Happy early Easter and springtime temps to you too — that green juice on your fire escape sounded so divine!

  8. says:

    April 14, 2014 at 1:08 pm

    Love the new theme!!! Omg I hope you didn’t have too much trouble with the codes like I did. And love the new approach to your photos, too. Did your FIANCÉE take them for you?? Hahahhaa. I love that word.

    • tworedbowls says:

      April 15, 2014 at 3:39 pm

      HAHA! I’m still trying to gracefully say “fiance” without getting really awkward about it. Wanna know something funny? That was actually taken just by plopping my camera on top of some books … though I also use my trusty tripod when I’m less lazy. Hope you’re doing well, Mandy! :)

  9. says:

    April 14, 2014 at 1:14 pm

    I felt the same way about the weather on Sunday! I went for a walk with my husband and just couldn’t believe it was warm outside. We were caught in a major downpour, but it was all good. THESE BUNS! Gorgeous!!

    • tworedbowls says:

      April 16, 2014 at 5:36 pm

      Boo to being caught in the rain! Sounds like you took it all in stride, though. :) Thank you so much!

  10. says:

    April 14, 2014 at 5:58 pm

    The buns are so perfect, I love how you bring a bit of your heritage into what you cook, I try to do the same as much as I can. I want my kids to know their roots even though they don’t speak the language. I hope you confirmation is very special. :-)

    • tworedbowls says:

      April 16, 2014 at 5:39 pm

      I love that, Julia. I’m going to have to do the same with my kids — and they’re going to have three different cultural heritages, so I guess I’ll just feed them a lot. LOL. Thank you so much for the kind words!

  11. says:

    April 14, 2014 at 8:29 pm

    I’ve fooled around with tangzhong before and I love the results, just like you! There’s something about the fluffiness of Asian bread that I can never get enough of. I know with these lovely buns you’ll have a lovely Easter :)

    • tworedbowls says:

      April 17, 2014 at 12:08 pm

      Right? And love that I have a little more time to enjoy them, too … makes a big difference in our teeny household. :) P.S…….. Just booked my tickets!!!!! :D:D:D:D T-minus 1.5mos!

  12. says:

    April 15, 2014 at 12:52 pm

    Firstly, these are the most beautiful hot cross buns I’ve ever seen in my whole life. Secondly, congratulations on the big step you are taking this weekend. My boyfriend is from a similarly Catholic background (which I am not) so it’s a step that I may end up taking one day too.

    • tworedbowls says:

      April 17, 2014 at 12:15 pm

      No way! I think you should take a little peek at a certain someone’s gorgeous ones that I saw on Food52 … ;) I loved reading your recipe. And thank you! If you do it yourself, it can be challenging and at times exposing … but very rewarding, I think. Hope you’re having a wonderful time in France, dear Kathryn!

  13. says:

    April 15, 2014 at 3:17 pm

    These look delicious! And perfect for Good Friday, although I can’t say that I’m very religious, but I definitely enjoy + respect traditions! I’ve also never had hot crossed buns – weird, right? But these look absolutely picture perfect!! :)

    • tworedbowls says:

      April 17, 2014 at 12:17 pm

      You know, I don’t think I’d ever had them either until recently! They’re a quiet kind of baked good … ;) But I’m with you, love traditions (especially when they’re food-related! Hehe!) Hope you’re having a wonderful week, Jess!

  14. says:

    April 18, 2014 at 9:45 am

    OMG, I can’t believe you did this, you are my favorite fellow food peep for fusing food cultures together. I love when we get to share our cultures through food in such a special way. By the way, please tell me you will ship me a big batch, even if it is after Easter ;) And adult RCIA, you’ll be done soon this weekend. Congratulations!!!

  15. says:

    April 18, 2014 at 10:04 am

    Gorgeous photos, Cynthia! Love your take on the traditional, always.
    hehe. I grew up catholic and even though I’m now a wayward agnostic…it’s cool (although I could have done without the plaid uniforms). Congrats!!

  16. says:

    April 18, 2014 at 9:45 pm

    Last time I saw one of these was on a magazine with glaze as the “cross”. I dislike glaze and that made me back off. I had no idea that you were supposed to make them with flour paste! Wonderful! I have to try these now!
    And tangzhong…. These buns must be heavenly!
    Enjoy your Easter!

    • tworedbowls says:

      April 20, 2014 at 6:18 pm

      Hi! I’m so sorry about the omission! I’ve updated the instructions — the yogurt should be added to the dry ingredients with the egg, tangzhong, and milk mixture. I hope this turns out well for you if you try it!

  17. says:

    April 22, 2014 at 8:29 pm

    I hope you and your families had a happy Easter, Cynthia! What a special occasion it was for you this year. These Asian inspired hot cross buns are pretty damn special too – they look incredible and I bet the tangzhong made a huge difference in the taste ‘n texture. I’ve never made nor eaten a hot cross bun before (craziness, right?!). I’ll have to bake a traditional recipe as well as yours so that I can compare. For scientific purposes, of course!

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