Recipes Bread Yeast Bread Recipes Rolls and Buns Easter Hot Cross Buns 4.3 (10) 9 Reviews 6 Photos This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm. Recipe by Violet Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 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 Jump to Nutrition Facts 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: ⅓ cup confectioners' sugar 1 ½ teaspoons milk Directions Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes. 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. 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. 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. 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. Preheat oven to 400 degrees F (200 degrees C). 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. Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes. 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. I Made It Print Nutrition Facts (per serving) 186 Calories 4g Fat 33g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved