With their tender texture and pretty frosted crosses, these Easter buns are both tasty and attractive. Dolores Skrout of Summerhill, Pennsylvania adds a little orange juice to the frosting for a delicate citrusy flavor.
- 4 to 5 cups all-purpose flour
- 1/3 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup fat-free milk
- 1/4 cup butter
- 2 eggs
- 3/4 cup raisins
- 1 egg yolk
- 2 tablespoons cold water
- 1-1/2 cups confectioners' sugar
- 1/4 teaspoon grated orange peel
- 4 teaspoons orange juice
- In a large bowl, combine 2 cups flour, sugar, yeast, cinnamon and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in raisins 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 bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; turn onto a lightly floured surface. Divide into 18 pieces; shape each into a ball. Place in two 9-in. round baking pans coated with cooking spray. Using a sharp knife, cut a cross on top of each roll. Cover and let rise in a warm place until doubled, about 30 minutes.
- Beat egg yolk and water; brush over buns. Bake at 375° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; pipe crosses onto rolls. Yield: 1-1/2 dozen.
Originally published as Hot Cross Buns in Light & Tasty April/May 2003, p11
Reviews for Hot Cross Buns with Citrus Icing
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Reviewed Mar. 28, 2015
"This is my go-to recipe each Easter. Sometimes I substitute currants for the raisins. The orange in the glaze is just the right touch. It wouldn't be Easter without them!"
Reviewed Mar. 30, 2010
"I make these every Easter...they are moist and delicious"