Hot Cross Buns

March 14, 2016

 I LOVE hot cross buns.  But what is not to like?  Homemade buns with cinnamon, raisins, and icing.  Yum.  Traditionally they are served on Good Friday but I prefer them as a special treat on Easter morning.   Enjoy.



Yield: 2 dozen








2 packages active dry yeast

¼ cup warm water (110-115 degrees)

1-cup warm milk (110-115 degrees)

½ cup sugar

¼ cup shortening

2 eggs

2 tsp. salt

1 tsp. cinnamon

¼ tsp. ground allspice

4 1/2 to 5 cups all-purpose flour

1 cup raisins*

1 egg white, lightly beaten



1¾ cups powdered sugar

½ tsp. vanilla extract

4-6 teaspoons milk



In a mixing bowl, dissolve yeast in warm water.  Add the milk, sugar, shortening, eggs, salt, cinnamon, allspice and 3 cups of flour.  Beat until smooth. Stir in raisins and enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic about 6-8 minutes.  Place in a greased bowl, turning over once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.


Punch down dough, cover, and let rise again about 50 minutes.  Pinch off pieces of dough and roll in your palms to make a ball about two inches in diameter.  Place each dough ball into a greased 9x13” baking pan.  Cover and let rise until doubled, about 30 minutes.




Brush with egg white.  Bake at 350 degrees for approximately 15 minutes or until a deep golden brown.  I start checking them at about 12 minutes.  Sometimes it takes a few minutes longer.  Remove from pan to a wire cooling rack.  Cool completely.


For icing -  combine sugar, vanilla and enough milk to achieve piping consistency.  Pipe a cross on top of each bun.


*If soak your raisins in hot water for a few minutes before adding to the dough they will plump up and get nice and soft.






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© 2016  by Baked by Bobi

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