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Traditional Hot Cross Buns

 Traditional Hot Cross Buns
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
30 ServingsPrep: 25 min. + rising Bake: 15 min. + cooling


  • 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


  • 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

2 of 2

Traditional Hot Cross Buns (continued)

Directions (continued)

  • 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.
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.