Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Hot Cross Buns

Hot Cross BunsIt's an old English tradition to serve Hot Cross Buns on Good Friday, but these sweet buns are good anytime of the year.

Recipe Ingredients:

Hot Cross Buns:
1 cup milk
2 tablespoon butter or margarine
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1/4 cup warm water (110°F to 115°F)
4 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup California raisins or Zante currants
2 large eggs, well beaten
1 large egg yolk, diluted with 1 teaspoon water for egg wash

Lemon Icing:
1 cup powdered sugar
2 teaspoons fresh lemon juice

Cooking Directions:

  1. For Hot Cross Buns: Scald milk; stir in butter and cool to lukewarm.
  2. Dissolve yeast in warm water.
  3. Sift flour with sugar, salt and cinnamon in a large bowl. Stir in raisins until well coated. Stir in eggs, cooled milk and yeast mixture; blend well.
  4. Turn dough out onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours.
  5. Punch down dough, pinch off pieces, and form smooth, rounded balls about 1 1/2-inches in diameter. Place balls of dough on greased baking sheet about 2-inches apart. Brush each bun with egg wash. Snip 1/2-inch deep cross in center of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 minutes.
  6. Bake at 400°F (205°C) for about 8 to 10 minutes, or until lightly browned. Cool on wire racks about 5 minutes. Drizzle icing on the cross.
  7. For Lemon Icing: Combine 1 cup powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon water; beat until smooth.

Makes 18 buns.

Nutritional Information Per Serving (1/18 of recipe): Calories: 200; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 35mg; Total Carbs: 39g; Fiber: 2g; Sugar: 16g; Protein: 5g; Sodium: 160mg; Potassium: 173mg.

Recipe and photograph courtesy of California Raisin Marketing Board.