New this month
Get the Allrecipes magazine

Easter Hot Cross Buns

Violet

"This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm."
Added to shopping list. Go to shopping list.

Ingredients

3 h 52 m servings 186 cals
Original recipe yields 16 servings (16 buns)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
  2. Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
  3. Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
  4. Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
  5. Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
  8. Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
  9. Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

Footnotes

  • Cook's Note:
  • This is my method for forming 16 equal pieces of dough: Cut dough in half. Work with one half at a time. Hand roll into a log; cut in half again. Roll each piece again; cut in half again; repeat once more; you will have 8 pieces. Repeat the process with the other half of the dough for a total of 16 pieces.

Nutrition Facts


Per Serving: 186 calories; 4.1 g fat; 33.4 g carbohydrates; 4.5 g protein; 32 mg cholesterol; 186 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

My British houseguest says these are exactly like his mum's, and my 11-year-old devoured them, so I guess that's four thumbs up!

Love the flavour

Wad disappointed,would use twice as many spices

I've been looking for years for a really good hot cross bun recipe for my husband for Good Friday and this is it! I used my heavy mixer with dough hook for the kneading so it was easy to make an...

I just made these and the dough didn't rise much at all. I used the same yeast I've made bread with several times in the past month. It worked fine then. Any suggestions?