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Traditional Hot Cross Buns Recipe
Traditional Hot Cross Buns Recipe photo by Taste of Home

Traditional Hot Cross Buns Recipe

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On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min. + cooling
MAKES: 30 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm whole milk (110° to 115°)
  • 2 eggs
  • 1/3 cup butter, softened
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 6 to 7 cups all-purpose flour
  • 1/2 cup dried currants
  • 1/2 cup raisins
  • 1 egg yolk
  • 2 tablespoons water
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 4 to 6 teaspoons whole milk

Nutritional Facts

1 bun (calculated without icing) equals 171 calories, 3 g fat (2 g saturated fat), 28 mg cholesterol, 145 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
  4. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
  5. For icing, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm. Yield: 2-1/2 dozen.
Originally published as Traditional Hot Cross Buns in Taste of Home April/May 1999, p39

Nutritional Facts

1 bun (calculated without icing) equals 171 calories, 3 g fat (2 g saturated fat), 28 mg cholesterol, 145 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Traditional Hot Cross Buns

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (2)
1 Star
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MY REVIEW
Reviewed Apr. 13, 2015

"Was good but I halved all the ingredients to make 15 and it worked out perfectly"

MY REVIEW
Reviewed Mar. 29, 2015

"How do we convert this for Bread Machines please?"

MY REVIEW
Reviewed Mar. 19, 2015

"My Family likes these so well .That I make them all the time"

MY REVIEW
Reviewed Mar. 13, 2015

"They look very good going to make some, can't wait. Joan Trusso....."

MY REVIEW
Reviewed Jan. 19, 2015

"Just now I got the recipe , will try it for my granddaughter . hope I can make it ."

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