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Hot Cross Buns



Hot Cross Buns were traditionally made on Good Friday but they have become a typical breakfast treat during the entire Easter season.  The following recipe is the one that my mom still makes every Easter.  They have a subtle sweetness from the hint of cinnamon and the icing cross made with a Powdered Sugar Glaze.  I like to keep the buns plain but you can add currants or raisins if desired. 

Hot Cross Buns
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 28-36
I love the hint of cinnamon in these Hot Cross Buns and the subtle sweetness from the powdered sugar glaze.
  • 4 Tbsp sugar
  • 1 tsp salt
  • tsp cinnamon
  • 3 Tbsp butter, melted
  • 1 cup scalded milk
  • 1 beaten egg
  • 1 Tbsp yeast dissolved in ¼ cup water
  • 4 – 4 ¼ cups flour
  • cup raisins or currants (optional)
  1. Mix the sugar, salt and cinnamon in a bowl.
  2. Add the butter and the milk and let the mixture cool.
  3. Stir in the beaten egg and the yeast/water mixture.
  4. Add flour until the dough can be easily handled.
  5. Turn the dough on to a lightly floured surface.
  6. Cover it with a mixing bowl and let it rest for ten minutes.
  7. Knead the dough until it is smooth, then place it in a greased bowl.
  8. Cover it and let it rise for 1 ½ hours.
  9. Punch down the dough.
  10. Let it rise for fifteen minutes.
  11. Form the dough into 1 ¾-inch balls.
  12. Place them in a greased pan.
  13. Cover the balls and let them rise for forty minutes.
  14. Bake them at 375 degrees for 12-15 minutes until they are light golden brown.
  15. Decorate the buns with an icing cross made with a Powdered Sugar Glaze.