Easter Buttermilk Hot Cross Buns Recipe - Allrecipes.com
Easter Buttermilk Hot Cross Buns Recipe
  • READY IN ABOUT hrs

Easter Buttermilk Hot Cross Buns

Recipe by  

"These are a family tradition for Easter brunch."

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Ingredients Edit and Save

Original recipe makes 18 buns Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk, sugar, baking soda, salt, cinnamon and margarine. Mix in 1 cup of flour until well blended, then stir in the raisins. Gradually mix in the remaining flour until the dough is stiff enough to take out of the bowl and knead on a floured surface. Knead the dough until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat and cover with a towel. Let rise in a warm place until doubled in size, about 1 hour.
  2. Turn the dough out onto a floured surface and divide into 18 pieces. Shape each piece into a ball and place in a greased 9x13 inch baking dish. Cover loosely with a towel and allow to rise again until your finger leaves an impression when you poke the dough gently, about 45 minutes.
  3. Preheat the oven to 375 degrees F (190 degrees C). Remove the towel from the buns. Bake in the preheated oven until golden brown, about 20 minutes. Spoon the frosting into a small sandwich bag or pastry bag. Snip off the corner and squeeze out frosting to make a cross on top of the buns when cool.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2008

Volunteered to make Hot cross buns for Easter breakfast at church, so I picked this recipe to try since this was a first for me - made them small so there would be more and they were a hit - very light in texture with a hint of sweetness. I don't have anything to compare them to, but they're definitely a keeper for my recipe box.

 
Most Helpful Critical Review
Jul 08, 2009

These were good but they tasted more like dinner rolls than hot cross buns. I probably won't make them again.

 
Apr 13, 2009

Excellent results just as written, although I used currants instead of raisins. This was a boost to my yeast-bread baking confidence! I did make my own frosting with powedered sugar, milk and few drops of almond extract. Always a sentimental favorite at Easter.

 
Apr 05, 2010

Every year on Good Friday we make hot cross buns. I had some buttermilk on hand, so I thought I would give this recipe a whirl. So glad I did! We will absolutely be using this next year. I made some slight alterations. For the flour, I used a 50/50 combination of whole wheat flour and bread flour. I mixed the wet and dry ingredients separately (after proofing the yeast and this made a very easy, workable dough! Also made small slits on the top before baking, so they had lovely cross ridges in the top. I topped them with royal icing, so the crosses were predominant.

 
Apr 24, 2011

This was my first time making hot cross buns, or any yeast dough. They came out great! Soft and moist, and the icing added just the right amount of sweetness. I left the raisins out because my family doesn't care for them. I also made the recipe the night before, and let it rest in the refrigerator after letting it rise both times. Came out perfect!

 
Apr 05, 2010

One of the reviews stated the buns were more like a bread mixture, and I would have to agree with them. They rose beautifully, but after baking them, they were not high at all. I probably needed to make the temperature higher and not as stated in the recipe.

 
Jan 12, 2009

Our family has an egg allergy so this is a great alternative to the traditional recipe since it does not require any eggs.

 
Apr 01, 2013

These were yummy! I made a gluten free version with cranberries and cherries instead of raisins, and made my own icing. Will definitely save this recipe to make again.

 

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Nutrition

  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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