Hot Cross Buns

Hot cross buns

There’s no nicer way to wake up in the morning than to the aromas of fresh baked buns baking and hot tea!” sure was happy morning for my kids and my husband. Hot Cross buns  is a spiced sweet bun made with currants or raisins and marked with a cross on the top.

This recipe is a classic, has been around for years now. I remember the rhyme we use to sing in school “hot cross buns, one a penny, two a penny hot cross buns”. It is also believed that sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, Between us two shall goodwill be


hot cross bun


Hot Cross Buns Recipe

By Richa Published: May 17, 2012

  • Yield: 16 (8-10 Servings)
  • Cook: 15- 20 mins

There's no nicer way to wake up in the morning than to the aromas of fresh baked buns baking and hot tea!" sure was happy morning …



  1. In a bowl, stir together 1/4 cup of the warmed milk and one teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy.
  2. In a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour the salt, spices, and 1/4 cup of sugar.
  3. Create a well in the flour and add the foamy yeast, softened butter, and eggs, and the remaining milk. Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky. Add in the currants, candied peel, and orange zest.
  4. If you are using a stand-up mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.
  5. Form a ball of dough in the bowl and cover with plastic wrap. Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size.
  6. take the dough and split in half. Take the dough half you are working with and cut it into 8 equal pieces. Repaet the same same with other half.
  7. Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a baking sheet. Let the dough mounds sit at room temperature about 30-40 minutes.
  8. Make a cross on the buns with knife and brush the egg wash on top of the bun. This gives the bun shine and texture.
  9. Place in the middle rack of the oven and cook for 10-12 minutes, until the buns are lightly browned. Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.
  10. To paint a cross on the top of the buns, wait until the buns have cooled (or the frosting will run). Whisk together the milk and the powdered sugar. Keep adding powdered sugar until you get a thick consistency. Place in a plastic sandwich bag. Snip off a small piece from the corner of the bag and use the bag to pipe two lines of frosting across each bun to make a cross.
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