Traditional Hot Cross Buns
"Easter Tradition"
photo by Jonathan Melendez
- Ready In:
- 2hrs
- Ingredients:
- 17
- Yields:
-
30 Buns
- Serves:
- 30
ingredients
- 2 (1/4 ounce) packages active dry yeast
- 1⁄2 cup water (110 to 115 degrees)
- 1 cup warm milk (, 110 to 115 degrees)
- 1⁄2 cup sugar
- 1⁄4 cup butter or 1/4 cup margarine, softened
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 6 1⁄2 - 7 cups all-purpose flour
- 4 eggs
- 1⁄2 cup dried currant
- 1⁄2 cup raisins
-
GLAZE AND ICING
- 2 tablespoons water
- 1 egg yolk
- 1 cup confectioners' sugar
- 4 teaspoons milk
- 1⁄4 teaspoon vanilla extract
directions
- In a mixing bowl, dissolve yeast in water.
- Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
- Add eggs, one at a time, beating well after each.
- Stir in the currants, raisins and enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
- Place in a greased bowl; turn once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; shape into 30 balls.
- Place on greased baking sheets.
- Cut a cross on top of each roll with a sharp knife.
- Cover and let rise until doubled, about 30 minutes.
- Beat water and egg yolk; brush over rolls.
- Bake at 375 degrees for 12-15 minutes.
- Cool on wire racks.
- For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.
Questions & Replies
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Pastries are less sweet in the UK. I use less sugar, and pipe the cross with a flour/water paste
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How to delete a recipe?
Reviews
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These are just perfect! I was looking at hot cross buns in the store today and thinking how they must be easy to make. This recipe proved it. I even forgot the salt but it didn't seem to affect the recipe. They taste so much better fresh out of the oven than the store-bought ones. I baked them for 15 minutes at 170 C in a fan oven (it would be about 190 C in a normal oven) and they turned out a beautiful dark brown. -
Used Craisins and raisins because we did not have currents. -
Excellent and easy to follow recipe. I used Rapid Rise yeast (2 pkgs) and proofed the yeast then added according to instructions. I also added 2 tbs of lemon juice replacing the milk called for. Then I spooned the icing into a baggie, cut the end and piped my cross. Just wonderful and tasty -
I made these for a bake sale that a friend of mine was doing for the Cure for Cancer. I made an extra one so I could taste them--delicious!. I did add 1 teaspoon cinnamon and 1/2 teaspoon cloves to the dough since several other recipes called for them. I also only used raisins as I didn't have any currants. Will be making these for my family for Easter this year. Thank you for sharing! Update: I cut the recipe in half and made these in my bread machine for my family for Easter. They were even better than the batch I made for the bake sale! -
What an easy and tasty recipe. I subbed cinnamon for the nutmeg and used only raisins. Instead of just cutting crosses into the tops I made a thicker vanilla frosting and piped crosses. These wowed them at the Easter family dinner. Thanks Rhonda for an awesome recipe.
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Tweaks
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Cut recipe in half. Turned out great!
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What an easy and tasty recipe. I subbed cinnamon for the nutmeg and used only raisins. Instead of just cutting crosses into the tops I made a thicker vanilla frosting and piped crosses. These wowed them at the Easter family dinner. Thanks Rhonda for an awesome recipe.
RECIPE SUBMITTED BY
Rhonda O
Sellersburg, Indiana
Hello, I am Rhonda from Southern Indiana. Many of the recipes I have posted are my Dear Mothers. She was a Great Cook! My posting is A tribute to her. For All the world to see her recipes. I lost my Mother to Cancer on May 6th 2001.
7/19/05 Took in a Stray Cat! His name is ROCKY.
I love this site! I enjoy all the recipes and when I get a good review it makes me smile. Because it is for MOM!!!??
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