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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 King Arthur Unbleached 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(1)

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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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