Easter Hot Cross Buns Recipe

Easter Hot Cross Buns Recipe photo by Taste of Home

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"We looked forward to eating Mom's hot cross buns on Easter morning for many years," recalls Barbara Jean Lull of Fullerton, California. This scaled-down version makes just six buns!

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Easter Hot Cross Buns Recipe

Prep: 30 min. + rising Bake: 15 min. + cooling

Yield: 6 Servings

30 15 45

Ingredients

2 teaspoons active dry yeast
1/2 cup warm 2% milk (110° to 115°)
1 tablespoon butter, softened
1 egg
4 teaspoons sugar
1/4 teaspoon salt
1-1/2 to 1-3/4 cups all-purpose flour
2 tablespoons raisins
2 tablespoons dried currants
1/4 teaspoon ground cinnamon
Dash ground allspice
1 egg yolk
1 tablespoon water
ICING:
1/4 cup confectioners' sugar
1/8 teaspoon vanilla extract
3/4 to 1 teaspoon 2% milk

Directions

In a small bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a baking sheet coated with cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.
Beat egg yolk and water; brush over buns. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pipe over buns. Yield: 6 buns.

Nutritional Analysis: One bun equals 215 calories, 4 g fat (2 g saturated fat), 78 mg cholesterol, 142 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Traditional Hot Cross Buns in Cooking for 2 Spring 2005, p14