Recipe for Hot Cross Buns
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Once Lent begins, I start thinking about Easter and what I’m going to celebrate with. This year, I definitely wanted to perfect my recipe for hot cross buns. It is such a classic and so delicious. The cross of frosting on the top really makes them seem so much more fancy and difficult than they really are. If you haven’t made homemade hot cross buns, you have got to try it!
Ingredients You will Need
- Milk
- Sugar
- Salt
- Shortening
- Water
- Yeast
- Eggs
- Flour
- Cinnamon
- Allspice
- Currants
- Powdered Sugar
Equipment You May Need
- Measuring Cups and Spoons
- Mixing Bowl
- Wooden Spoon
- Whisk
- Flour Sifter
- Stand Mixer with Dough Hook
- 9×13 Baking Dishes
- Cooling Rack
Helpful Tips for Making Hot Cross Buns
- To scald milk, add milk to a shallow saucepan. Heat over medium heat and stir frequently. When small bubbles appear around the outside of the saucepan or when the temperature is 180-185 degrees Fahrenheit, the milk is scalded. Cool for about 10 minutes so it doesn’t kill the yeast.
- Use a stand mixer with a dough hook instead of kneading by hand to save time.
- A whisk can be used to sift flour.
Variations and Substitutes
- Use raisins in place of currants.
- Omit currants.
- Add 1/8 teaspoon nutmeg.
- Add a small amount of orange zest.
Other Recipes You May Like
If you are in charge of the rolls, you may want to bring Grandma’s Parker House Rolls or learn How to Make Homemade Bread – 1940’s Style. Irish Soda Bread Recipe from Ireland is also great for Easter dinner.
If sweet bread is more your speed, Old-Fashioned Banana Bread is easy and delicious! Cottage Cheese Bread is another yummy option. Copycat Cinnabon Cinnamon Rolls Recipe from Fun Happy Home is perfect if you’re in charge of breakfast. Don’t forget dessert! You can also make this cute Bunny Cut Up Cake or this Carrot Cake with Pineapple to complete your Easter meal!
Final Thoughts on Hot Cross Buns
This Recipe for Hot Cross Buns was definitely delicious. It took some time, as waiting for yeast to rise is not quick, but worth the wait. My family and co-workers all approved so that is a win in my book. I will probably be making it again for Easter, since that is when it is traditionally made. Have you ever made Hot Cross Buns?
Recipe for Hot Cross Buns
Ingredients
- ½ Cup Milk
- ½ Cup Sugar
- 1½ teaspoons Salt
- ¼ Cup Shortening
- 2 Packages Yeast active dry
- 2 Eggs beaten
- 5 Cups Flour sifted
- 1 teaspoon Cinnamon
- ¼ teaspoon Allspice
- 1 Cup Currants
Frosting
- 1 Cup Powdered Sugar
- 1-2 Tablespoons Milk
- ¼ teaspoon Vanilla Extract
Instructions
Dough
- Scald milk.
- Add sugar, salt, and shortening.
- Cool to lukewarm.
- Put ½ warm water in mixing bowl.
- Sprinkle in yeast.
- Stir until dissolved.
- Stir in lukewarm milk mixture.
- Beat eggs in small bowl with whisk.
- Add eggs and 3 cups flour to above mixture.
- Beat until smooth.
- Stir in 2 more cups flour, cinnamon, allspice, and currants.
- Turn dough onto lightly floured board.
- Knead until smooth and elastic.
- Put in greased bowl and brush top with soft shortening.
- Cover, and let rise in warm place until doubled in bulk (approximately 1 hour).
- Punch down and turn onto lightly floured board.
- Let rest 10 minutes.
- Divide into walnut-sized pieces. Shape each piece into a ball.
- Place ½ inch apart in 9×13 greased pans.
- Let rise until doubled in bulk (about 45 minutes).
- Bake at 350° for 20-25 minutes.
- While baking, prepare white frosting (see below).
- Immediately remove from pans and make a cross of white frosting on each roll.
White Frosting
- Combine powdered sugar with 1 tablespoon milk.
- Add more milk as necessary until a smooth, thick glaze forms.
- Place glaze into decorating bag or resealable zipper bag with corner cut off.
Notes
- To scald milk, add milk to a shallow saucepan. Heat over medium heat and stir frequently. When small bubbles appear around the outside of the saucepan or when the temperature is 180-185 degrees Fahrenheit, the milk is scalded. Cool for about 10 minutes so it doesn’t kill the yeast.
- Use a stand mixer with a dough hook instead of kneading by hand to save time.
- A whisk can be used to sift flour.
Adapted from “The American-International Encyclopedic Cookbook” by Anne London, Copyright 1972
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10 Comments
Angela Pagliarello
Thank you so much for this recipe, I have always eaten them at my German family and was looking for a recipe to make them at home. Delicious!
Heidi Bruaw
You’re welcome! 🙂
Jenn
These are terrific! I was tired of paying top dollar for lousy hot cross buns from the store and your recipe saved the day! I love them for brunch, and toasted with a bit of butter. So much better homemade!
Heidi Bruaw
I agree, homemade is the best! I’m glad you enjoyed them!
Bella B
These were so easy to make. Thank you for the great instructions. I did a trail run before easter!
Heidi Bruaw
I’m happy you liked them. I always like to do a trial run too!
Sharina
First time making these hot cross buns and I enjoyed it! I don’t have any currants so I used raisins and it went so well! Kids love them. Another addition to my Easter recipes!
Heidi Bruaw
That’s great to hear!
Donna
I am usually on the lazy side when it comes to baking, and just buy my hot cross buns from the store. This was my first time making them from scratch, and they went down a treat!
Heidi Bruaw
Making them from scratch takes time, but it’s so worth it!