Easter Hot Cross Buns Recipe
- 2 teaspoons active dry yeast
- 1/2 cup warm 2% milk (110° to 115°)
- 1 tablespoon butter, softened
- 1 egg
- 4 teaspoons sugar
- 1/4 teaspoon salt
- 1-1/2 to 1-3/4 cups all-purpose flour
- 2 tablespoons raisins
- 2 tablespoons dried currants
- 1/4 teaspoon ground cinnamon
- Dash ground allspice
- 1 egg yolk
- 1 tablespoon water
- 1/4 cup confectioners' sugar
- 1/8 teaspoon vanilla extract
- 3/4 to 1 teaspoon 2% milk
- 1. In a small bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
- 2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3. Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a baking sheet coated with cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.
- 4. Beat egg yolk and water; brush over buns. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pipe over buns. Yield: 6 buns.
1 each: 215 calories, 4g fat (2g saturated fat), 78mg cholesterol, 142mg sodium, 38g carbohydrate (0g sugars, 2g fiber), 6g protein
Reviews for Easter Hot Cross Buns
"This makes just enough for two, especially if you cut the dough into eight pieces instead of six. As six buns, they are a little too big for us, and we find eight makes a nicer size. I mix the dough a little differently than directed above, finding the more traditional bread dough method works better for me. I also use bread flour, 3 T. currants (raisins are much too big for these small buns), 1 whole egg, and 2 T. butter (melted and cooled a few minutes) for richer tasting buns. Much as I like real vanilla, it makes the frosting a funny beige color, so use the clear imitation flavored stuff to keep it a nice white. I found this recipe in "Cooking for 2" years ago and have been making it ever since. The magazine has long since been discontinued, and I wish Taste of Home would bring it back."