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Easter Hot Cross Buns

 Easter Hot Cross Buns
"We looked forward to eating Mom's hot cross buns on Easter morning for many years," recalls Barbara Jean Lull of Fullerton, California. This scaled-down version makes just six buns!
6 ServingsPrep: 30 min. + rising Bake: 15 min. + cooling

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons raisins
  • 2 tablespoons dried currants
  • 1/4 teaspoon ground cinnamon
  • Dash ground allspice
  • 1 egg yolk
  • 1 tablespoon water
  • ICING:
  • 1/4 cup confectioners' sugar
  • 1/8 teaspoon vanilla extract
  • 3/4 to 1 teaspoon 2% milk

Directions

  • 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.
  • Turn onto a floured surface; knead until smooth and elastic, about

2 of 2

Easter Hot Cross Buns (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
Nutritional Facts: One bun equals 215 calories, 4 g fat (2 g saturated fat), 78 mg cholesterol, 142 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g protein.