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 large 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 large egg yolk
  • 2 tablespoons water
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 4 to 6 teaspoons whole milk

Nutritional Facts

1 bun: 171 calories, 3g fat (2g saturated fat), 28mg cholesterol, 145mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 4g 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 for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
  5. For icing, in a small bowl, 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

Reviews for Traditional Hot Cross Buns

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (2)
1 Star
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MY REVIEW
Reviewed Mar. 12, 2016

"Killing the yeast with water that is too hot, over or under kneading and not enough rise time can cause buns that are not good.

Following the recipe is not enough. Baking is an art and one has to know when, how much and how to knead the dough.
One can make this dough and let it rise overnight in the fridge or let is rise longer in a warm area.
Experience is the best teacher, so keep trying until they come out good. : )"

MY REVIEW
Reviewed Mar. 3, 2016

"easy, traditional"

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"

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