Hot Cross Buns

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Hot Cross Buns

Hot Cross Buns Recipe

We love Hot Cross Buns. With Easter fast approaching I thought I might try to make some. I am not a bread maker so I do not have very much ease working with dough that has to rise. My first effort was not very good as the initial instructions in this recipe were for an oven at 425°. That was too high. For my next effort I reduced the oven to 375° and the result was much better. I am not great about getting on the crosses. I am guessing I don’t have the mixture at the right consistency. However these Hot Cross Buns have a great taste.

368x60 Best Easter Praliné

Ingredients for Hot Cross Buns

  • 1/4 cup Cranberries
  • 1/4 cup golden Raisins
  • 3/4 cup Milk warmed to 100F°.
  • 1 package Dry Active Yeast
  • 1 tablespoon each Orange and Lemon zest
  • 7 tablespoons melted Butter
  • 1/4 cup plus 1 tablespoon Sugar
  • 1 large Egg, beaten
  • 1/2 teaspoon ground Cardamom
  • 1/4 teaspoon ground Nutmeg
  • 3/4 teaspoon ground Cinnamon
  • 1/2 teaspoon fine Salt
  • 3 cups bread *Flour, plus more if needed

* hold back a little of the flour until you sure you need it. You can always add, but can’t remove!

Method for Hot Cross Buns

Warm milk to 100° and place in bowl. Add a little flour and yeast. Stir. Let sit for 15 minutes to although the yeast to work.
Add sugar, egg, zest, spices, salt, butter, and fruit. Add the flour a bit at a time. Knead in bowl until dough pulls away from bowl. Dough should be soft, shiny but not sticky. If enough flour has been used it should come off the hook cleanly.
Form into a ball and put back into lightly oiled bowl. Put in oven* (or other warm spot) to rise for 2 hours.
Press flat. Cut into 12 pieces on a lightly floured surface. Rolling in the palm of your hand form into buns. Place on a Slipat Silicone Baking Mat that is on a cookie tray. Put back in oven* to rise for 15 minutes. Take out and put on crosses.

For the crosses

  • 1/4 cup Water
  • 1/3 cup all-purpose Flour, plus more to make a thin, pipe-able dough

Then place in oven for another 15-20 minutes to rise some more.
*My oven has a proofing setting.

Preheat oven to 375F°. Bake for about 15 minutes

Cool 5 minutes then glaze.

For the glaze

  • 1/4 cup Sugar
  • 3tablespoons Water

Cook syrup to 225F° and brush over warm

Recipe slightly adapted from Food Wishes

Chocolate shells are our most flavorful Piedmont hazelnut praliné that oozes with delight. Presented in the all-new Easter Eggs sleeve making it perfect Easter baskets and greeting family and friends.

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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