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Hot Cross Buns

Hot Cross Buns
I found the handwritten copy of this recipe tucked inside one of my mother's old cookbooks. As a young girl, I used to help her make these buns.
12 ServingsPrep: 35 min. + rising Bake: 25 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 tablespoon plus 1/2 cup sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/4 cup raisins
  • 1 egg
  • 1/4 teaspoon salt
  • 3-1/2 to 3-3/4 cups all-purpose flour
  • ICING:
  • 2/3 cup confectioners' sugar
  • 1 teaspoon butter, softened
  • 1/4 teaspoon vanilla extract
  • 2 to 3 teaspoons milk

Directions

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let
  • stand for 5 minutes. Add the butter, raisins, egg, salt and
  • remaining sugar; beat until smooth. Stir in enough flour to form a
  • soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • 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 12
© Taste of Home 2013

2 of 2

Hot Cross Buns (continued)

Directions (continued)

  • portions. Shape each into a ball. Place in a greased 13-in. x 9-in.
  • baking pan. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 25-30 minutes or until browned. Remove from the
  • pan to a wire rack to cool.
  • For icing, combine the confectioners' sugar, butter, vanilla and
  • enough milk to achieve a piping consistency. Pipe an "X" on top of
  • each bun. Yield: 1 dozen.
© Taste of Home 2013