Hot Cross Buns

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Hot Cross Buns

Hot Cross Buns Are Here Again

It will soon be Easter and Hot Cross Buns are popping up in all the grocery stores. I must confess I love bread products however I do try to restrict them in my diet. Hot Cross buns are always a treat and I am constantly trying to find the perfect one. The consistency and taste seems to vary greatly.
Years ago when we ran a company one of our employees brought in a lovely version of this Easter treat. Unfortunately she bought them from a location about 40 minutes from our home and it is not viable to drive out there to purchase them.
This recipe for Hot Cross Buns is from Edith Adams and appeared in The Vancouver Sun March 24th, 1982. It is as close to my idea of a perfect taste for a Hot Cross Bun as I have found. For us I leave out the diced citron, as others in the family don’t like it. I just add an extra ¼ cup of the raisins.

Ingredients for Hot Cross Buns

  • 2 packages Yeast
  • ½ cup lukewarm Water
  • 1 Tsp Sugar
  • 1 cup scalded Milk
  • 1/3 cup Sugar
  • ½ cup Butter
  • 5 cups sifted All-purpose Flour, about
  • 1 Egg
  • 1 Egg Yolk*
  • 1 Tsp Cinnamon or Allspice
  • ¼ Tsp Nutmeg or Mace
  • ¼ cup diced Citron or Orange Peel
  • ¾ cup Raisins
  • *Retain egg white for glaze

Method for Hot Cross Buns

Sprinkle yeast on lukewarm water in which one teaspoon sugar has been dissolved. Let stand until foamy and light.

Meanwhile, combine scalded milk, sugar, salt and butter. When lukewarm, add enough flour, two or three cups, to make a thick batter. Beat well. Beat egg and egg yolk, reserving egg white for glaze.

Add to batter along with softened yeast; mix well. Add spices, peel, and raisins. Add enough more flour to make dough that can be kneaded.

Turn dough out on a lightly floured surface: knead until smooth. Put in bowl; brush top with melted butter or oil. Cover. Let rise until double in bulk about 11/2 hours.

Turn dough out and roll about ¾ inch thick. Cut in rounds 21/2-inch cookie cutter, shaping into buns by tucking edges under. Place on greased cookie sheet. Cover. Let rise until double in bulk.

Using a sharp knife, making a shallow “cross” (or make *dough crosses) on top of each bun. Brush tops with egg white beaten with one teaspoon of water until foamy.

Bake in 350F degree oven for 20 to 25 minutes. Remove from oven. While buns are still warm, fill center with plain white icing.

Yield: 24 buns
Hot Cross Buns

*Dough Crosses

Combine ½ cup flour, three tablespoons butter, ¾ teaspoon sugar, and a pinch of salt. Stir enough water to make a moderately soft dough that can be pushed through a decorating tube. When buns are half risen on cookie sheets, brush tops with beaten egg and water and then apply crosses with decorating tube.

Holiday Recipes

The Pioneer Woman Cooks: A Year of Holidays There is nothing like a holiday to bring out the joy of good food. Ree Drummond helps you to enjoy all the holidays with her The Pioneer Woman Cooks: A Year of Holidays (Enhanced Edition): 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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