Easter Hot Cross Buns

4.3
(10)

This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm.

6
6
6
6
Prep Time:
40 mins
Cook Time:
12 mins
Additional Time:
3 hrs
Total Time:
3 hrs 52 mins
Servings:
16
Yield:
16 buns

Ingredients

  • ¾ cup lukewarm milk, divided

  • 1 (.25 ounce) package active dry yeast

  • 1 teaspoon white sugar

  • 3 ¼ cups all-purpose flour, divided, or more as needed

  • ¼ cup white sugar

  • 1 teaspoon salt

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground allspice

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground nutmeg

  • ¼ cup softened butter

  • 2 large eggs

  • ¾ cup golden raisins, chopped

  • 2 tablespoons orange marmalade

Glaze:

  • 1 egg white

  • 1 tablespoon milk

Frosting:

  • cup confectioners' sugar

  • 1 ½ teaspoons milk

Directions

  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.

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
4g Fat
33g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 186
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 32mg 11%
Sodium 186mg 8%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 5%
Total Sugars 12g
Protein 5g
Vitamin C 0mg 2%
Calcium 30mg 2%
Iron 2mg 8%
Potassium 122mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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