Traditional Hot Cross Buns

These Traditional Hot Cross Buns are a traditional favorite on Easter morning!

2-(1/4 oz.) packages active dry yeast

2 cups warm milk (110-115 degrees)

2 large eggs

1/3 cup butter, softened

1/4 cup sugar

1 tsp. ground cinnamon

1/4 tsp. allspice

6-7 cups flour

1/2 cup dried currants

1/2 cup raisins

1 large egg yolk

2 Tbsp. water


1 1/2 cup powdered sugar

4-6 tsp. whole milk

In a small bowl dissolve yeast in warm milk.

In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour, beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough. (dough will be sticky).

Turn onto a floured surface knead until dough is smooth and elastic. Place in a greased bowl, turn once to grease the top.

Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Punch down dough, turn onto a lightly floured surface, divide and shape into 30 balls.

Place 2 inches apart on greased baking sheets. Cover with kitchen towels, let rise in a warm place until doubled, 30-45 minutes.

Preheat oven to 375 degrees. Using a sharp knife, cut across on top of each bun. In a small bowl, whisk egg yolk and water, brush over tops.

Bake 15-20 minutes or until golden brown. Remove for pans to wire racks to cool slightly.

To prepare Icing: In a small bowl, mix powdered sugar and enough milk to reach desired consistency.

Pipe a cross on top of each buns. Serve warm.

Yield-2 1/2 dozen

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