Hot Cross Buns


prep 0:20       total 3:00


30 servings



2 pkg. active dry yeast
1/2 cup warm water (110-115°F)
1 cup warm milk (110-115°F)
1/2 cup sugar
1/4 cup butter, softened
1 tsp. vanilla extract
1 tsp. salt
1/2 tsp. ground nutmeg
6-1/2 to 7 cup all-purpose flour
4 eggs
1/2 cup dried currants
1/2 cup raisins


2 tbsp. water
1 egg yolk
1 cup confectioners' sugar
1-1/3 tbsp. milk
1/4 tsp. vanilla extract


In a mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough. Turn on a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turn once. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into 30 balls. Place on greased baking sheets. Cuta cross on top of each with a sharp knife. Cover and let rise untildoubled, about 30 minutes. Beat water and egg yolk; brush over rolls. Bake at 375°F for 12-15 minutes. Cool on wire racks. For icing, combine ingredients until smooth; drizzle over rolls.

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2 Recipe Reviews


Lana reviewed Hot Cross Buns on April 21, 2000

This recipie was my first try at making hot cross buns. The recipie was easy to follow and they turned out just great! Thanks for the recipie.


agourida reviewed Hot Cross Buns on June 15, 2005

The recipe requires more spice, even though I added a mixture of nutmeg, cloves and cinnamon it still needed a bit more and I personally would prefer more raisins.