- 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
- 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 for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
- 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.
Reviews forTraditional Hot Cross Buns
"I added diced dried apricots. They were delicious with honey and tea. Thank you, Barbara Jean, for sharing this recipe."
"I just made these today. They turned out wonderful. I iced only a few then froze the rest for Easter next week. easy recipe."
"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. : )"
"Was good but I halved all the ingredients to make 15 and it worked out perfectly"
"How do we convert this for bread Machines please?"
"My Family likes these so well .That I make them all the time"
"They look very good going to make some, can't wait. Joan Trusso....."
"Just now I got the recipe , will try it for my granddaughter . hope I can make it ."
"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"