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
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|2-1/2dozen||25minutes + rising||15minutes|
|2-1/2dozen||25minutes + rising|
- 2 packages active dry yeast 1/4 ounces each
- 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 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 6-7 cups all-purpose flour
- 1/2 cup dried currants
- 1/2 cup raisins
- 1 large egg yolk
- 2 tbsp water
- 1-1/2 cups confectioner's sugar
- 4-6 tsp whole milk
- 4 teaspoons to 6whole 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, 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.
1 bun: 171 calories, 3g fat (2g saturated fat), 28mg cholesterol, 145mg sodium, 31g carbohydrate (12g sugars, 1g fibre), 4g protein.