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Mom's Best Hot Cross Buns Recipe
Mom's Best Hot Cross Buns Recipe photo by Taste of Home

Mom's Best Hot Cross Buns Recipe

Read Reviews (4)
5 4
Publisher Photo
I found the handwritten copy of this recipe tucked inside one of my mother's old cookbooks. As a young girl, I used to help her make these buns.
TOTAL TIME: Prep: 35 min. + rising Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 25 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 tablespoon plus 1/2 cup sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/4 cup raisins
  • 1 egg
  • 1/4 teaspoon salt
  • 3-1/2 to 3-3/4 cups King Arthur Unbleached All-Purpose Flour
  • ICING:
  • 2/3 cup confectioners' sugar
  • 1 teaspoon butter, softened
  • 1/4 teaspoon vanilla extract
  • 2 to 3 teaspoons milk

Directions

  1. In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool.
  5. For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" on top of each bun. Yield: 1 dozen.
Originally published as Hot Cross Buns in Country April/May 2004, p51

Reviews for Mom's Best Hot Cross Buns(4)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Mar. 20, 2013

These are really good! So moist and delicious.

MY REVIEW
Reviewed Apr. 15, 2010

These 5 stars go with the previous rating! My mother just asked for the recipe as well.

MY REVIEW
Reviewed Apr. 15, 2010

I made these for Good Friday and Easter. They are fabulous! Easy to make and delicious! I am making them again this weekend just because! I adapted the recipe for my breadmakeer and used craisins instead of raisins. Delicious!

MY REVIEW
Reviewed Mar. 23, 2008

A crucial word left out in the recipe...in first paragraph...add enough FLOUR to form a soft dough. Great recipe!!!! Delicious!!! Thank you!!!

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