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Candied-Fruit Hot Cross Buns

 Candied-Fruit Hot Cross Buns
My family looks forward to my mom's hot cross buns every year. She's a wonderful lady and cook who makes our holidays memorable.
36 ServingsPrep: 30 min. + rising Bake: 15 min./batch + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm milk (110° to 115°)
  • 6 tablespoons butter, softened
  • 2 eggs, lightly beaten
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 6 to 6-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup chopped mixed candied fruit
  • 2 teaspoons ground cinnamon
  • 1 egg yolk
  • 2 tablespoons water
  • ICING:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla extract

Directions

  • In a large bowl, dissolve yeast in warm milk. Stir in the butter,
  • eggs, sugar and salt. Combine 3 cups flour, candied fruit and
  • cinnamon; add to yeast mixture and mix well. Stir in 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.

2 of 2

Candied-Fruit Hot Cross Buns (continued)

Directions (continued)

  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; shape into 2-in. balls. Place 2 in. apart on
  • greased baking sheets. Using a sharp knife, cut a cross on top of
  • each bun. Cover and let rise until doubled, about 30 minutes.
  • Beat egg yolk and water; brush over buns. Bake at 350° for 12-15
  • minutes or until golden brown. Remove from pans to cool on wire
  • racks. Combine icing ingredients; pipe an "X" on top of each bun.
  • Yield: 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 163 calories, 3 g fat (2 g saturated fat), 26 mg cholesterol, 106 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.