Hot cross buns! Hot cross buns!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.

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  • When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.

  • Punch down on floured surface, cover, and let rest 10 minutes.

  • Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.

  • Mix egg yolk and 2 tablespoons water. Brush on balls.

  • Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.

  • To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.

Editor's Note:

To make this recipe in a stand mixer, combine warm water and yeast in the bowl of the mixer and let soften for about 5 minutes. Add flour, milk powder, sugar, salt, egg, and egg white. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the softened butter, cinnamon, and currants and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Proceed with the recipe instructions.

Nutrition Facts

217 calories; protein 5.2g 10% DV; carbohydrates 40.5g 13% DV; fat 4g 6% DV; cholesterol 40.3mg 13% DV; sodium 108.7mg 4% DV. Full Nutrition

Reviews (221)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/13/2004
Just made these buns today, wonderful. I didn't want to wait to add the raisins, (not a currant in the house)so they went in with everything else, didn't seem to hurt anything except to maybe make the buns a darker color, if you want whole raisins don't do this. A quick tip to make the frosting, put your powdered sugar, milk, and vanilla in a heavy plastic sandwich bag, mix by kneading the bag gently when all the ingredients are mixed well cut a tiny hole in one corner of the bag and squeeze to make the crosses. Read More
(385)

Most helpful critical review

Rating: 2 stars
04/09/2005
a little too heavy but they all got eaten. Read More
(7)
270 Ratings
  • 5 star values: 177
  • 4 star values: 65
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 9
Rating: 5 stars
04/13/2004
Just made these buns today, wonderful. I didn't want to wait to add the raisins, (not a currant in the house)so they went in with everything else, didn't seem to hurt anything except to maybe make the buns a darker color, if you want whole raisins don't do this. A quick tip to make the frosting, put your powdered sugar, milk, and vanilla in a heavy plastic sandwich bag, mix by kneading the bag gently when all the ingredients are mixed well cut a tiny hole in one corner of the bag and squeeze to make the crosses. Read More
(385)
Rating: 5 stars
07/27/2003
Since I was short on time, I decided to try this bread machine version over my 'traditional' recipe....and these buns were awesome! The even tasted just like my regular recipe! I did make some changes as my standby recipe was a bit different and you may want to try this too: I added 1 tsp. each vanilla extract & butter flavoring, 1/2 tsp. allspice, 1 tsp. each dried lemon and orange peel and 3/4C. mixed candied fruit. So good with a cup of tea..... Read More
(207)
Rating: 5 stars
12/31/2003
My husband says that the traditional hot cross buns have a sweetened dough cross rather than an icing one, so I made a sweet dough out of an egg white, some confectioners sugar, all purpose flour and some vanilla and put it on after brusing the tops with the egg yolk mixture - turned out great! Our guests loved them and asked for the recipe! Read More
(197)
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Rating: 5 stars
04/03/2007
Absolutely delish! Instead of using the warm water and powdered milk, I used 3/4 cup of warm skim milk. I ended up leaving off the crosses, so that it's easier to heat them up, toast them, etc. and we loved them. So easy!! Read More
(134)
Rating: 5 stars
04/04/2006
To make the buns more traditional (and toastable) make a paste of plain flour and water (you can add a tiny bit of sugar and spice to make it more tasty) and pipe the buns with crosses of paste before baking. Then, brush buns with a swwt glaze (sugar, water, gelatin, spice) when they come out of the oven. Also, try using rasins and peel. YUM! Read More
(86)
Rating: 5 stars
12/31/2003
This is a great recipe! I added 2/3 cup of candied fruit and 1 teaspoon of Vanilla to original recipe. I used rasins instead of currants and unbleached flour because that was what I had on hand! I love them! The house smells wonderful!!! I think I could make a double batch in my bread machine next time. I made two individual recipes for Easter and I am sure they will be a hit tomorrow! Thanks Sue! I love using the bread machine to make the dough. They are quick to throw together! Read More
(53)
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Rating: 4 stars
12/31/2003
Really good recipe. They turn out a little heavier than store bought HCB, but I'm an unexperienced breadmaker and have had this happen with other yeast breat recipes. Also, I didn't use a breadmaker(just kneeded for 5-10 minutes) Maybe they would end up fluffier if I used a breadmaker. I put a sweetdough cross on it as well instead of icing and found this to more like the store bought ones. I used 1/2 cup flour, 1/2 cup icing sugar, vanilla and 2 tsp or so milk to make it the desired consistancy. The second time I made them I tried putting the sweetdough in an empty milkbag with a small hole cut in the corner and piped the crosses on the buns. They definately taste better with cloves and allspice(1/2 tsp each) added. I also used raisons and found them fine. Read More
(44)
Rating: 5 stars
12/31/2003
These were really very nice! I was pleasantly surprised to find a recipe for this Easter treat that I could make in my bread machine. Fancier models of bread machines that have a dough cycle that includes a rising time can omit the rising in the pan described in the original recipe. I also would go ahead and add the currants/raisins and cinnamon with the rest of the ingredients, rather than waiting. The taste is much like very light white bread with a hint of cinnamon and raisins. If you prefer more zip, add the allspice, vanilla, butter extract etc as recommended by a previous reviewer. However, the recipe as it stands is really very good. The buns come out huge and golden - picture perfect. Read More
(41)
Rating: 5 stars
03/02/2007
The BEST recipe for Hot Cross Buns I've ever had. I've used this recipe for years and had many people request the recipe. The only change I make is to add mixed dried fruit and peel as a substitute for most of the currants AND I remove the dough to a bowl sprayed with Pam and let it rise (covered with a towel) in a warm place. This frees up the machine to start a 2nd or 3rd batch!! Thanks. YUMMY! Read More
(36)
Rating: 2 stars
04/09/2005
a little too heavy but they all got eaten. Read More
(7)