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

Traditional Hot Cross BunsPhoto: Taste of Home
Traditional Hot Cross Buns
Traditional Hot Cross Buns
Servings Prep Time Cook Time
2-1/2dozen 25minutes + rising 15minutes
Servings Prep Time
2-1/2dozen 25minutes + rising
Cook Time
15minutes
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. 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).
  2. 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.
  3. 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°.
  4. 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.
  5. 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.
Recipe Notes

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