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

Traditional Hot Cross Buns Recipe

Publisher Photo
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
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 20, 2014

"Not sure what the previous reviewers did or did not do right but I made these and they are wonderful! I made a change to this recipe by adding 1 - 2 tablespoons orange zest (1 large navel orange) and plumped the fruit in orange juice. Next time I'm adding a little more fruit too. Then added 1 teaspoon sugar to a beaten whole egg (whites & yolk) for the topping. By doing this it created an glossy, crunchy crust.I was pinched for time this Easter so I prepared them the day before. I processed through the first rise, made into individual rolls, set into a baking pan lined with parchment and sprayed non-stick cooking spray. Covered and placed in the refrigerator overnight. Removed them at 5:30 am let rise second time for 4 hours. Baked per instructions, cooled and iced. They were a "little" more dense than store-bought. In my opinion, not as bad as previous reviewers claim.If you're looking for store-bought hot cross buns try this link for using Rhodes Bake-N-Serve dinner rolls... http://www.rhodesbread.com/recipes/view/2395"

MY REVIEW
Reviewed Apr. 20, 2014

"Followed recipe exactly and even extra time to rise and they ended up dense, heavy and more scone like. For time and prep required would either buy from a bakery or find another recipe...don't waste your Easter morning on these...."

MY REVIEW
Reviewed Apr. 20, 2014

"I had high hopes for this recipe but i ended up disappointed. I used whole wheat flour and honestly that's the only reason they have any flavor. I found the dough to be very difficult to work with - sticky is an understatement. I probably ended up adding another cup of flour before I finally got them to the pan. I'll be using a different recipe next year."

MY REVIEW
Reviewed Apr. 8, 2011

"I made this recipe to bring to my church. I followed the directions to a tee. Didn't change anything. They were AWFUL! No taste, too chewy, too dry. They must've forgot to list something because it they are just no good at all."

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