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Traditional Hot Cross Buns

Name: Traditional Hot Cross Buns
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2-1/2 dozen.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2 cups warm whole milk (110° to 115°); 2 large eggs, room temperature; 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

15 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. + rising Bake: 15 min.

Makes

2-1/2 dozen

Updated: Jan. 02, 2023

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

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Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs, room temperature
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

Directions

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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover 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.

Hot Cross Buns Tips

Can you make hot cross buns ahead of time?

Yes, you can make this sweet bread recipe ahead of time! They'll last for about 4 days at room temperature or 2 months in the freezer. However, they always taste best fresh.

Where is a good, warm place to let the dough rise?

There are many great places to proof bread dough even if it's cold outside. We recommend using your oven, slow cooker or a proofing box. Is your dough not budging? Here are a few reasons why your bread isn't rising.

How do you store hot cross buns?

While they are best fresh, you can store them at room temperature in an airtight container or in a single layer in a freezer bag.

—Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 bun: 171 calories, 3g fat (2g saturated fat), 28mg cholesterol, 145mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 4g protein.