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Traditional Hot Cross Buns Recipe

Traditional Hot Cross Buns Recipe photo by Taste of Home

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On Easter morning, our family looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. It was a tradition for many years. I still serve them as part of special brunches or buffets.

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Traditional Hot Cross Buns Recipe

Prep: 25 min. + rising Bake: 15 min. + cooling

Yield: 30 Servings

25 15 40

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm milk (110° to 115°)
1/3 cup butter, softened
2 eggs, lightly beaten
1/4 cup sugar
1-1/2 teaspoons salt
6 to 7 cups all-purpose flour
1/2 cup raisins
1/2 cup dried currants
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 egg yolk
Confectioners' sugar icing
2 tablespoons water

Directions

In a large bowl, dissolve yeast in milk. Stir in the butter, eggs, sugar and salt. Combine 3 cups flour, raisins, currants, cinnamon and allspice; add to yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 6-8 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 1-1/2- to 2-in. balls. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on top of each roll. Cover and let rise until doubled, about 30 minutes. Beat water and egg yolk; brush over rolls.
Bake at 375° for 15-20 minutes or until golden brown. Cool on wire racks. Pipe icing over rolls. Yield: 2-1/2 dozen.

Cooking for 2: Easter Hot Cross Buns

Originally published as Traditional Hot Cross Buns in Taste of Home April/May 1999, p39

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Traditional Hot Cross Buns

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(1-1) of 1 reviews

Reviewed on Apr. 08, 2011 by peggycliff

I made this recipe to bring to my church. I followed the directions to a tee. Didn't change anything. They were AWFUL! No taste, too chewy, too dry. They must've forgot to list something because it they are just no good at all.