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Hot Cross Buns on www.tasteandtellblog.com

Where does the time go?  I was looking at my calendar, and I realized that Easter is right around the corner, and I haven’t even posted any Easter recipes yet!  I’ve been putting it off, but I realized today that we have just over a week until Easter, so if I want to share some recipes that you can use, I better get on it!

What better way  to start than with Hot Cross Buns?  I remember when I first couple years that I was blogging – it seemed like Hot Cross Buns overtook the internet.  And I’ve wanted to make them ever since.  Well, I finally got around to trying them.

Hot Cross Buns are traditionally eaten on Good Friday or on Easter in Christian households.  The cross is a symbol for the crucifixion, which makes them perfect for an Easter treat.  There is also superstition that is associated with Hot Cross Buns.  Sharing a bun is supposed to ensure friendship between two people for the coming year, especially if the the rhyme “Half for you, half for me, Between us two shall goodwill be” is recited.  If hung in the kitchen, they are supposed to protect against fire.  And if you are going on a sea voyage, take along a hot cross bun, because it’s supposed to protect against shipwreck!  (from Wikipedia)  I just remember the nursery rhyme as a child – “hot cross buns, hot cross buns, one a penny, two a penny, hot cross buns.”

I wish I would have tried these buns years ago.  I loved them.  They reminded me of a simplified, lighter cinnamon roll, with the cinnamon, raisins and the icing on top.  I can see how these would be an excellent addition to an Easter brunch.  I see a new tradition starting in my family!!

Hot Cross Buns on www.tasteandtellblog.com

Hot Cross Buns
Prep time
Cook time
Total time
Recipe for traditional Hot Cross Buns - served on Good Friday or on Easter
Serves: 12 buns
  • ¾ cup warm water
  • 1 tablespoon active dry yeast
  • 3 tablespoons butter, softened
  • 1 tablespoon powdered milk
  • ¼ cup sugar
  • 1 egg + 1 egg, separated
  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • ¾ cup raisins
  • 2 tablespoons water
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla
  • 2 teaspoons milk
  1. Combine the water and the yeast and let sit until the yeast is soft – 10 to 15 minutes.
  2. In a stand mixer, combine the butter, sugar, powdered milk and salt and mix. Add in 1 whole egg and 1 egg white, reserving the yolk. Mix. Mix in the flour and the cinnamon.
  3. Add in the yeast mixture and mix on medium speed until combined. Switch to the dough hook and knead for about 5 minutes. In the last minute, mix in the raisins.
  4. Cover the dough until doubled in size, about 1 hour. Take dough out and punch it down; let rest for 10 minutes.
  5. Shape into 12 balls and place in a greased 9×13 pan. Cover and let rise until doubled, 35-40 minutes.
  6. Preheat oven to 375F. Combine the egg yolk and the 2 tablespoons of water. Brush on the rolls.
  7. Bake rolls in the preheated oven for 15-20 minutes, or until browned and cooked through. Immediately remove to a wire rack to cool.
  8. To make the icing, combine the powdered sugar, vanilla and milk. Drizzle and X on the top of each roll.


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7 Responses to Hot Cross Buns

  1. kat says:

    Wow, the blog looks great! & so do those rolls.

  2. Alli says:

    Your buns and new blog format look great!

  3. Debbie says:

    They look so delicious!!!! Wish I had some now!

  4. brilynn says:

    Those are beautiful! My Mom loves Hot Cross Buns and requests them repeatedly around this time of year…

  5. Oh my, these look so good! I’ve never had these on Easter sunday, but I’m thinking this is the year of new traditions… So pumped!

  6. Lori T. says:

    Making these now as they look yummy and I like the ingredients. It says to add salt, but there is no amount listed for salt. I used 1 tsp. Can you update?

    • Deborah says:

      @Lori T., oh my goodness – I never even caught that it’s missing the salt!! I no longer have my notes from this recipe, but I’m guessing you should be safe with about 1/2 teaspoon of salt. I’m going to have to make these again now to make sure. Sorry!!!

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