Hot Cross Bun Recipe

This hot cross buns recipe is simple to make for perfectly tender, slightly sweet, and yummy treats perfect for Easter and spring baking.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Keyword: hot cross buns recipe

Prep Time: 30

Cook Time: 15

Allow to rise: 2

Total Time: 45

Servings:

Calories: 175kcal

mixing bowl

large baking dish

Measure the dried fruit and place in a bowl. I like to use raisins, dried cranberries and currents, but you can use whatever you like.
Pour boiling water over dried fruit and allow to soften for about 10 minutes. Drain well.

In a large mixing bowl add ½ cup flour, sugar, salt, cinnamon, and quick rise yeast.
Heat milk and butter in a saucepan, or in the microwave. Heat only until warm.
Using a flat beater, add warm liquid to dry ingredients slowly while mixing. Beat on medium speed for 1 minute.
Add eggs and ½ cup flour and beat another minute more.
While mixing, add 2 cups flour, ½ cup at a time. Scrape dough off the flat beater, and switch to the dough hook. Continue to add remaining 1 cup flour, but only until dough comes together. Use only what is needed, use less or more if needed.
Place dough in a large greased bowl and allow to rise in a warm, draft free space for 1 hour. I like to use my oven with the light on for this purpose.
Turn dough out onto lightly floured surface once again and cut into 18 pieces. If you have a scale, it helps to keep each bun the same size.
Place buns in 2 round 9" cake pans. Brush each bun with milk and allow to rise for 20 minutes.
With a sharp knife, cut a cross into each bun. Allow to rise for 20 minutes longer or until doubled in size.
Bake in a preheated oven at 350˚F for 15-20 minutes or until golden brown.

Stir together powdered sugar, cornstarch and just enough milk to make a smooth icing. Place in a zippered bag, cut off a corner and pipe onto the crosses.

Calorie count is an estimate and will vary based on ingredients and cooking methods used.