Easter Hot Cross Buns recipe

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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
1 egg white
1 tablespoon milk
⅓ cup confectioners' sugar
1 ½ teaspoons milk

Nutrition Info

186.1 calories
carbohydrate: 33.4 g
cholesterol: 31.9 mg
fat: 4.1 g
fiber: 1.3 g
protein: 4.5 g
saturatedFat: 2.2 g
servingSize: -
sodium: 186.2 mg
sugar: 12.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 buns

Recipe Note

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

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