Hot Cross BunsHot Cross Buns
Hot Cross Buns
Hot Cross Buns
Perfectly spiced and wonderfully soft, these Easter treats are a must-have for your springtime celebrations. Laden with plump raisins and adorned with a signature cross, each bite is a symphony of flavors. Our easy-to-follow recipe ensures that you can recreate this beloved classic in the comfort of your own kitchen.
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Recipe - Iowa #704
Hot Cross Buns
Hot Cross Buns
Prep Time195 Minutes
Servings12
Cook Time25 Minutes
Ingredients
1 1/4 cups whole milk
1 (1/4 oz) pkg active dry yeast (2 1/4 tsp)
1/4 cup plus 1 tsp granulated sugar, divided
4 Tbs unsalted butter, plus more for greasing
3 2/3 cups all purpose flour, plus more for dusting
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1 large egg
3/4 cup raisins
1/4 cup water
1/3 cup all purpose flour
1 Tbs granulated sugar
Directions
  1. Heat the milk in a small saucepan over medium to 115° F. Remove from heat. Transfer 1/4 cup of milk to a small bowl. Stir in the yeast and 1 teaspoon of sugar. Let stand until bubbly (about 5 minutes). Add the butter to the milk in the saucepan. Stir until it melts.
  2. In the bowl of a stand mixer, add the remaining 1/4 cup of sugar, flour, salt, cinnamon, ginger and nutmeg. Add the butter mixture, yeast mixture and egg. Beat with the dough hook on medium-low speed until a smooth elastic ball forms (about 10 minutes), scraping the bowl occasionally. The dough should feel sticky but not stick to your hands. Transfer dough to a work surface. Add a small amount of flour if the dough is too sticky. Add the raisins. Knead them into the dough until evenly distributed. Form the dough into a ball.
  3. Generously grease a large bowl with butter. Transfer dough to greased bowl. Turn the dough to coat with the butter. Cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until doubled (about 1 hour 30 minutes).
  4. Grease a 9 x 13 baking pan with butter. Turn out the dough onto a clean work surface. Divide into 12 equal-sized pieces. Form each piece into a ball by folding the dough over itself. Tuck in any stray pieces of raisin, so they’re not sticking out. Once you have a smooth ball, pinch the seam at the bottom closed. Place seam-side down on work surface. Cup your hand over the ball, and roll in a circular motion. Place in prepared pan. Repeat with remaining dough. Arrange in 4 rows of 3 balls, spacing them evenly apart.
  5. Cover with kitchen towel. Place in a warm place to rise. Let the dough balls rise until they are touching (1 hour 30 minutes). Heat oven to 400° F. To prepare the topping, make a smooth paste with water and flour in a small bowl. Transfer to a plastic zip-top bag, and snip a corner from the bag. Pipe lines across the centers of the dough balls in one direction and then again in the opposite direction so that each ball has a cross.
  6. Bake until risen and browned (about 20 to 25 minutes). When the buns are almost done baking, microwave 1 tablespoon of sugar and 1 tablespoon of water until the sugar dissolves. Brush the buns with the syrup as soon as they come out of the oven. Serve the buns hot, warm or at room temperature.
Nutritional Information

Per Serving (1): Calories: 230, Fat: 6 g (3 g Saturated Fat), Cholesterol: 30 mg, Sodium: 210 mg, Carbohydrates: 40 g, Fiber: 2 g, Protein: 6 g.

195 minutes
Prep Time
25 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1 1/4 cups whole milk
Brookshire's Whole Milk
Brookshire's Whole Milk - 1 Pint
$1.39$1.39/pt
1 (1/4 oz) pkg active dry yeast (2 1/4 tsp)
Fleischmann's Yeast, Original
Fleischmann's Yeast, Original - 3 Each
$1.99 was $2.19$0.66 each
1/4 cup plus 1 tsp granulated sugar, divided
Brookshire's Extra Fine Granulated Sugar
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
4 Tbs unsalted butter, plus more for greasing
Brookshire's Unsalted Butter, 4 Quarters
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.99$1.50 each
3 2/3 cups all purpose flour, plus more for dusting
Brookshire's All-Purpose Flour
Brookshire's All-Purpose Flour - 5 Pound
$3.49$0.70/lb
1 tsp salt
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
1 tsp ground cinnamon
Brookshire's Ground Cinnamon
Brookshire's Ground Cinnamon - 1.8 Each
$2.99 was $3.59$1.66 each
1 tsp ground ginger
Not Available
1/4 tsp ground nutmeg
Brookshire's Ground Nutmeg
Brookshire's Ground Nutmeg - 1.8 Each
$4.59$2.55 each
1 large egg
Not Available
3/4 cup raisins
Sun-Maid Raisins, California Sun-Dried
Sun-Maid Raisins, California Sun-Dried - 20 Fluid ounce
$4.99$0.25/fl oz
1/4 cup water
Not Available
1/3 cup all purpose flour
Brookshire's All-Purpose Flour
Brookshire's All-Purpose Flour - 5 Pound
$3.49$0.70/lb
1 Tbs granulated sugar
Brookshire's Extra Fine Granulated Sugar
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb

Nutritional Information

Per Serving (1): Calories: 230, Fat: 6 g (3 g Saturated Fat), Cholesterol: 30 mg, Sodium: 210 mg, Carbohydrates: 40 g, Fiber: 2 g, Protein: 6 g.

Directions

  1. Heat the milk in a small saucepan over medium to 115° F. Remove from heat. Transfer 1/4 cup of milk to a small bowl. Stir in the yeast and 1 teaspoon of sugar. Let stand until bubbly (about 5 minutes). Add the butter to the milk in the saucepan. Stir until it melts.
  2. In the bowl of a stand mixer, add the remaining 1/4 cup of sugar, flour, salt, cinnamon, ginger and nutmeg. Add the butter mixture, yeast mixture and egg. Beat with the dough hook on medium-low speed until a smooth elastic ball forms (about 10 minutes), scraping the bowl occasionally. The dough should feel sticky but not stick to your hands. Transfer dough to a work surface. Add a small amount of flour if the dough is too sticky. Add the raisins. Knead them into the dough until evenly distributed. Form the dough into a ball.
  3. Generously grease a large bowl with butter. Transfer dough to greased bowl. Turn the dough to coat with the butter. Cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until doubled (about 1 hour 30 minutes).
  4. Grease a 9 x 13 baking pan with butter. Turn out the dough onto a clean work surface. Divide into 12 equal-sized pieces. Form each piece into a ball by folding the dough over itself. Tuck in any stray pieces of raisin, so they’re not sticking out. Once you have a smooth ball, pinch the seam at the bottom closed. Place seam-side down on work surface. Cup your hand over the ball, and roll in a circular motion. Place in prepared pan. Repeat with remaining dough. Arrange in 4 rows of 3 balls, spacing them evenly apart.
  5. Cover with kitchen towel. Place in a warm place to rise. Let the dough balls rise until they are touching (1 hour 30 minutes). Heat oven to 400° F. To prepare the topping, make a smooth paste with water and flour in a small bowl. Transfer to a plastic zip-top bag, and snip a corner from the bag. Pipe lines across the centers of the dough balls in one direction and then again in the opposite direction so that each ball has a cross.
  6. Bake until risen and browned (about 20 to 25 minutes). When the buns are almost done baking, microwave 1 tablespoon of sugar and 1 tablespoon of water until the sugar dissolves. Brush the buns with the syrup as soon as they come out of the oven. Serve the buns hot, warm or at room temperature.