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Hot Cross Buns

 Here's a recipe we made last Easter that was quite tasty and a special treat on the table.

1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
4 1/2 teaspoons instant yeast
1/2 cup water
1/2 cup milk
1/3 cup butter, melted
1 egg yolk
1 1/2 teaspoons vanilla
3 cups flour
1/2 cup chopped raisins
1 egg, beaten (egg wash)

Icing:
2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon lemon zest
1 teaspoon vanilla

In large mixing bowl, mix together sugar, salt, nutmeg, cinnamon, ginger, and yeast. Add water, milk, butter, egg, and vanilla and mix until combined. Add flour and knead until dough becomes thick and shaggy. Stir in raisins. Continue kneading until soft and elastic, 5-7 minutes. Shape into a ball and put dough into a greased pan. Cover with plastic wrap and allow to rise until double, about one hour. 

To form the rolls, divide the dough into twelve equal portions. Tuck the edges of the dough under to make round rolls and place them seam-side down in a greased 9x14 inch baking pan. Cover with greased plastic wrap and allow to rise for 40-60 minutes until double. Brush the tops with the beaten egg. Bake in preheated 375 degree oven for 25 minutes. Allow to cool on wire rack. 

To make the glaze, in a small bowl, stir together powdered sugar, milk, lemon zest, and vanilla until smooth. Transfer icing to a plastic bag and make a small cut in the corner of the bag. Ice buns with a thick cross shape over the top. Makes 12 rolls. 
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