Hot Cross Buns Recipe

Hot Cross Buns Recipe photo by Taste of Home

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With their tender texture and pretty frosted crosses, these Easter buns are both tasty and attractive. Dolores Skrout of Summerhill, Pennsylvania adds a little orange juice to the frosting for a delicate citrusy flavor.

This recipe is:

Healthy

Diabetic Friendly

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Hot Cross Buns Recipe

Prep: 30 min. Bake: 20 min.

Yield: 18 Servings

30 20 50

Ingredients

4 to 5 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1-1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup fat-free milk
1/4 cup butter
2 eggs
3/4 cup raisins
1 egg yolk
2 tablespoons cold water
ICING:
1-1/2 cups confectioners' sugar
1/4 teaspoon grated orange peel
4 teaspoons orange juice

Directions

In a large bowl, combine 2 cups flour, sugar, yeast, cinnamon and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a lightly floured surface. Divide into 18 pieces; shape each into a ball. Place in two 9-in. round baking pans coated with cooking spray. Using a sharp knife, cut a cross on top of each roll. Cover and let rise in a warm place until doubled, about 30 minutes.
Beat egg yolk and water; brush over buns. Bake at 375° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; pipe crosses onto rolls. Yield: 1-1/2 dozen.

Nutritional Analysis: One bun equals 207 calories, 4 g fat (2 g saturated fat), 43 mg cholesterol, 107 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

Originally published as Hot Cross Buns in Light & Tasty April/May 2003, p11