Hot Cross Buns Recipe

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Recipes.net Team Published March 21, 2020
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You might be familiar with the nursery rhyme but now you can actually try these buns for yourself! This hot cross buns recipe comes with a sugar icing to create the trademark cross.

How To Make Hot Cross Buns

  • 1 cup milk (scalded )
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 compressed yeast
  • 1 egg (well-beaten with 1 tbsp water)
  • 4 cup flour (sifted )
  • 3/4 tsp cinnamon
  • 1 cup currants

For Icing:

  • 1/2 egg white
  • Powdered sugar (as needed)
  • 1 tsp lemon juice
  1. Pour the scalded milk over the butter, sugar and salt. Mix well and cool to lukewarm.

  2. Add the crumbled yeast and let rest for 5 minutes. Add the egg, flour and cinnamon to make a soft dough.

  3. Fold in the currants. Let rise in a warm place (80-85 degrees) until it doubles in bulk, for about 2 hours.

  4. Shape into large buns and place an inch apart on a buttered baking sheet. Let rise again in a warm place until doubled in bulk, for about 1 hour. 

  5. Brush tops of buns with an egg slightly beaten with 1 tbsp water.

  6. Bake in a preheated oven for 20 minutes at 400 degrees.

Making the icing

  1. Place egg white in a small mixing bowl. Using a wooden spoon, beat in as much powdered sugar as the egg white will absorb.

  2. Add 1 tsp. of lemon juice gradually as the mixture thickens. Prepare this icing just before the buns are done as it hardens quickly.

  3. Once the buns are done, let cool. Decorate the top of each bun with a cross using the icing and serve.

How To Make Hot Cross Buns

0 from 0 votes
Preparation Time: 2 hrs 10 mins
Cooking Time: 20 mins
Total Time: 2 hrs 30 mins
Makes:
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Ingredients

  • 1 cup milk scalded
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 compressed yeast
  • 1 egg well-beaten with 1 tbsp water
  • 4 cup flour sifted
  • 3/4 tsp cinnamon
  • 1 cup currants

For Icing:

  • 1/2 egg white
  • Powdered sugar as needed
  • 1 tsp lemon juice

Instructions

  1. Pour the scalded milk over the butter, sugar and salt. Mix well and cool to lukewarm.

  2. Add the crumbled yeast and let rest for 5 minutes. Add the egg, flour and cinnamon to make a soft dough.

  3. Fold in the currants. Let rise in a warm place (80-85 degrees) until it doubles in bulk, for about 2 hours.

  4. Shape into large buns and place an inch apart on a buttered baking sheet. Let rise again in a warm place until doubled in bulk, for about 1 hour. 

  5. Brush tops of buns with an egg slightly beaten with 1 tbsp water.

  6. Bake in a preheated oven for 20 minutes at 400 degrees.

Making the icing

  1. Place egg white in a small mixing bowl. Using a wooden spoon, beat in as much powdered sugar as the egg white will absorb.

  2. Add 1 tsp. of lemon juice gradually as the mixture thickens. Prepare this icing just before the buns are done as it hardens quickly.

  3. Once the buns are done, let cool. Decorate the top of each bun with a cross using the icing and serve.

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Nutrition

  • Calcium: 48mg
  • Calories: 318kcal
  • Carbohydrates: 52g
  • Cholesterol: 50mg
  • Fat: 10g
  • Fiber: 2g
  • Iron: 2mg
  • Potassium: 189mg
  • Protein: 7g
  • Saturated Fat: 6g
  • Sodium: 218mg
  • Sugar: 18g
  • Vitamin A: 318IU
  • Vitamin C: 1mg
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