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My review
Easter Buttermilk Hot Cross Buns
21
violet
"These are a family tradition for Easter brunch."
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Ingredients
2 h 20 m servings 194Original recipe yields 18 servings (18 buns)
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Directions
{{model.addEditText}} Print- Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk, sugar, baking soda, salt, cinnamon and margarine. Mix in 1 cup of flour until well blended, then stir in the raisins. Gradually mix in the remaining flour until the dough is stiff enough to take out of the bowl and knead on a floured surface. Knead the dough until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat and cover with a towel. Let rise in a warm place until doubled in size, about 1 hour.
- Turn the dough out onto a floured surface and divide into 18 pieces. Shape each piece into a ball and place in a greased 9x13 inch baking dish. Cover loosely with a towel and allow to rise again until your finger leaves an impression when you poke the dough gently, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Remove the towel from the buns. Bake in the preheated oven until golden brown, about 20 minutes. Spoon the frosting into a small sandwich bag or pastry bag. Snip off the corner and squeeze out frosting to make a cross on top of the buns when cool.
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Reviews
Read all reviews 2631 Ratings
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Most helpful positive review
3/31/2008
Volunteered to make Hot cross buns for Easter breakfast at church, so I picked this recipe to try since this was a first for me - made them small so there would be more and they were a hit - ver...
Most helpful critical review
7/7/2009
These were good but they tasted more like dinner rolls than hot cross buns. I probably won't make them again.
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3/31/2008
Volunteered to make Hot cross buns for Easter breakfast at church, so I picked this recipe to try since this was a first for me - made them small so there would be more and they were a hit - ver...
4/3/2010
Every year on Good Friday we make hot cross buns. I had some buttermilk on hand, so I thought I would give this recipe a whirl. So glad I did! We will absolutely be using this next year. I made ...
7/7/2009
These were good but they tasted more like dinner rolls than hot cross buns. I probably won't make them again.
4/13/2009
Excellent results just as written, although I used currants instead of raisins. This was a boost to my yeast-bread baking confidence! I did make my own frosting with powedered sugar, milk and fe...
4/24/2011
This was my first time making hot cross buns, or any yeast dough. They came out great! Soft and moist, and the icing added just the right amount of sweetness. I left the raisins out because m...
1/9/2009
Our family has an egg allergy so this is a great alternative to the traditional recipe since it does not require any eggs.
4/2/2010
One of the reviews stated the buns were more like a bread mixture, and I would have to agree with them. They rose beautifully, but after baking them, they were not high at all. I probably neede...
3/19/2013
these were excellent! didnt have buttermilk so added 1tblspn cider vinegar to sweet milk instead, and i sprinkled the sugar with the yeast, allowing it to proof for 10minutes till creamy looking...
4/1/2013
These were yummy! I made a gluten free version with cranberries and cherries instead of raisins, and made my own icing. Will definitely save this recipe to make again.