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Hot Cross Buns

My husband's Grandma used to make these every year for Good Friday, and I carry on the tradition with my own version of her recipe. I make 6 dozen every year, and they all disappear. —Jill Evely, Wilmore, Kentucky

72 ServingsPrep: 45 min. + rising Bake: 15 min.

Ingredients

4 packages (1/4 ounce each) active dry yeast
3 cups warm 2% milk (110° to 115°)
2 cups canola oil
8 eggs
4 eggs, separated
1-1/3 cups sugar
4 teaspoons ground cinnamon
3 teaspoons salt
2 teaspoons ground cardamom
13 to 15 cups all-purpose flour
2-2/3 cups raisins
2 teaspoons water
ICING:
3 cups confectioners' sugar
2 tablespoons butter, melted
4 to 5 tablespoons 2% milk

Directions

In a very large bowl, dissolve yeast in warm milk. Add the oil, eggs,
egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat
until smooth. Stir in enough remaining flour to form a firm dough.
Stir in raisins.
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 1-1/4

2 of 2

Hot Cross Buns (continued)

Directions (continued)

hours.
Punch dough down. Turn onto a lightly floured surface. Cover and let
rest for 10 minutes. Divide into 72 pieces; shape each into a ball.
Place 2 in. apart in four greased 15-in. x 10-in. x 1-in. baking
pans. Cover and let rise in a warm place until doubled, about 40
minutes. Combine egg whites and water; brush over rolls.
Bake at 375° for 12-15 minutes or until golden brown. Remove from
pans to cool on wire racks. For icing, combine the confectioners'
sugar, butter and enough milk to achieve desired consistency. Pipe
an "X" on top of each bun.
Yield: 6 dozen.

Nutrition Facts: 1 bun equals 219 calories, 8 g fat (1 g saturated fat), 37 mg cholesterol, 120 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.