You will never convince me that the US method is better than the traditional British recipe like the one I used here. Pastry crosses are simply tastier, especially when the whole bun is covered with a sugary glaze in any event!
By the way, the recipe only called for one tsp of cinnamon - I always triple the quantity because I love cinnamon.
April 11, 2004 2:07 AM
Well, next year I'll show you MY version - you can't make an informed decision until you have tried both! ;)
Meg in Paris |
April 11, 2004 2:47 AM
The cloves are missing from the English version!!
This I'm sure is what gives the authentic taste, so the American ones must win in my book.
susan gynn |
April 10, 2009 7:03 AM
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