Traditional Hot Cross Buns Recipe
- 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
- 1-1/2 cups confectioners' sugar
- 4 to 6 teaspoons whole milk
- 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).
- 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.
- 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°.
- 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.
- 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.
Reviews for Traditional Hot Cross Buns(4)
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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
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....
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.
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.