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Hot Cross Buns Recipe

Hot Cross Buns Recipe photo by Taste of Home

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These golden buns, with a light seasoning from cinnamon and allspice, were a family Easter tradition. My mom made them only once a year using her mother's recipe. Icing crosses make a tasty topping and reflect the meaning of the holiday. -Lorrie Bailey, Pulaski, Iowa

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Hot Cross Buns Recipe

Prep: 40 min. + rising Bake: 15 min. + cooling

Yield: 24 Servings

40 15 55

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4-1/2 to 5 cups all-purpose flour
1 cup dried currants
1 egg white, lightly beaten
ICING:
1-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
4 to 6 teaspoons 2% milk

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt, cinnamon, allspice and 3 cups flour. Beat until smooth. Stir in currants 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 greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Cover and let rest for 10 minutes. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Brush with egg white. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
For icing, combine the sugar, vanilla and enough milk to achieve piping consistency. Pipe a cross on top of each bun. Yield: 2 dozen.

Nutritional Facts 1 serving equals 187 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 211 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Hot Cross Buns in Taste of Home February/March 2002, p35

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Reviewed on Apr. 08, 2012 by tcavman15

I substituted 1 teaspoon ground cardamom for the cinnamon and allspice to give it a scandinavian flavor. I also used bread flour instead of all-purpose flour for a chewy, yet light texture. They tasted so good I was tempted to skip the crosses and serve them plain, but I had made them for Easter, so I crossed them.

Reviewed on Mar. 01, 2012 by s_pants

I made these with raisins because that is what I had on hand. It was my first attempt at hot cross buns and they got rave reviews!