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Hot Cross Buns on Silver Platter.
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Recipe for Hot Cross Buns

This recipe for hot cross buns is a classic that is perfect for Good Friday or with your Easter dinner. Currants, cinnamon, and allspice make this a delicious sweet treat.
Course Bread
Cuisine American
Keyword 1970's Recipe, Bread, Bread with Yeast, Easter, Easter Recipe, Hot Cross Buns, Recipe for Hot Cross Buns, Sweet Bread, Yeast
Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 2 hours
Total Time 2 hours 45 minutes
Servings 36

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 9x13 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.