Hot Cross Buns

A traditional Easter treat, these Hot Cross Buns are slightly sweet, light and fluffy, and lightly spiced with cinnamon. You’ll want to make these buns an Easter tradition at your house!

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If you are looking for more Easter recipes, make sure you check out these Easter Egg Marshmallow Truffles (who can say no to homemade Easter candy?), my favorite Scalloped Potatoes Recipe, or this Sweet and Spicy Ham Glaze recipe that would be perfect for that Easter ham!

Hot Cross Buns.

Just one reason why I will never give up carbs.

But really – I know these buns are traditionally served around Easter, but I could eat them year round and be one happy girl. They are light and fluffy, not too sweet, and have the perfect cinnamon spice to them. In fact, they kind of remind me of a super mild cinnamon roll.

This is definitely a holiday tradition I can get behind!

The History Behind Hot Cross Buns

Ok – so there is a lot of information out there. And honestly, I couldn’t exactly tell you what is true and what is not true. But most accounts that I have read say that they are traditionally served on Good Friday, and that the cross denotes the crucifixion. But other accounts say that the cross has nothing to do with religion at all. But today, hot cross buns are seen as a symbol of Easter.

Hot Cross Buns also have a lot of folklore attached to them. Here are a few stories that I’ve read about that I thought were quite interesting.

• 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!
• Buns made on Good Friday will not spoil or mold throughout the next year.

Tips for Making Hot Cross Buns

• Make sure your yeast is good before proceeding with the buns. If your yeast hasn’t bloomed (or bubbled up), then you probably need new yeast.
• Don’t add too much flour. The dough should still be slightly sticky before the first rising.
• Raisins are a traditional ingredient in Hot Cross Buns. You can leave them out if you don’t like raisins, but I think you need them!
• Make sure the buns are cooled completely before adding the cross, or the icing will melt.
• Store the buns in an airtight container.

More sweet bread recipes you’ll go crazy over

Chocolate Cherry Streusel Rolls
Lemon Roll Pull-Apart Bread
Sweet Potato Cinnamon Rolls with Orange Cream Cheese Icing
Red Velvet Rolls with Cream Cheese Glaze

Tools Used to Make these Hot Cross Buns

You could technically make these by hand, but I love using my Kitchenaid Mixer.
You can use any 9×13-inch baking dish. I love my Pyrex baking dishes.

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Hot Cross Buns

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• Author: Deborah
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 2 hours 15 minutes
• Yield: 12 buns 1x
• Category: Bread
• Method: Bake
• Cuisine: British

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Description

A traditional Easter treat, these Hot Cross Buns are slightly sweet, light and fluffy, and lightly spiced with cinnamon. You’ll want to make these buns an Easter tradition at your house!

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Scale 1x2x3x

Ingredients

• 3/4 cup warm water
• 1 tablespoon active dry yeast
• 1/4 cup sugar
• 3 tablespoons unsalted butter, softened
• 1 tablespoon powdered milk
• 1/2 teaspoon salt
• 2 eggs, 1 kept whole and one with yolk and white separated
• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 3/4 cup raisins
• 2 tablespoons water
• 1/2 cup powdered sugar
• 2 teaspoons milk
• 1/4 teaspoon vanilla

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Instructions

1. In a small bowl (I like to use my liquid measuring cup) combine the warm water and the yeast. Let it sit until the yeast starts to bloom, 10-15 minutes.
2. In the bowl of a stand mixer, combine the sugar, butter, powdered milk and salt. Using the paddle attachment, mix to combine. Add in the whole egg plus the egg white. Mix until combined.
3. Add the flour and the cinnamon to the bowl of the stand mixer and mix until combined. Switch to the dough hook and mix for 5 minutes. In the last minute, add the raisins.
4. Cover the dough and let the rise until doubled in size, about 1 hour.
5. After 1 hour, punch down the dough and let it rest for an addition 10 minutes.
6. Spray a 9×13-inch baking dish with nonstick cooking spray.
7. Remove the dough from the bowl and separate into 12 equal pieces. Shape into rolls and place in the prepared baking dish. Cover and let rise again until doubled, 35-40 minutes.
8. Preheat the oven to 350ºF.
9. In a small bowl, combine the egg yolk with the 2 tablespoons of water and whisk lightly to combine. Brush the tops of the rolls with the egg mixture.
10. Bake the rolls in the preheated oven until browned and cooked through, about 15-20 minutes. Remove the rolls from the oven and let cool completely.
11. In a small bowl, whisk together the powdered sugar, milk and vanilla.
12. Drizzle a cross on the top of each of the rolls. I like to place the icing in a ziplock bag and cut off the corner.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

• Serving Size: 1 bun
• Calories: 211
• Sugar: 9 g
• Sodium: 115 mg
• Fat: 4 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 39 mg

Keywords: hot cross buns