Easter Buttermilk Hot Cross Buns Recipe

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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.

—VERBford

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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.

—saiahsmom

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11 Ratings

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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.

—A. H. Miller

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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.

—Fitmommy

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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!

—Christine Day

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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.

—WENCH01

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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.

—mom2threeboys

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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.

—prparks

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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.

Nutritional Information

Easter Buttermilk Hot Cross Buns

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 194
Calories from Fat: 52

% Daily Value *
Total Fat 5.7g 9 %
Saturated Fat 1.1g 5 %
Cholesterol < 1mg < 1 %
Sodium 242mg 10 %
Potassium 105mg 3 %
Total Carbohydrates 32.8g 11 %
Dietary Fiber 1g 4 %
Protein 3.2g 6 %
Sugars 13.6g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 3 %
Iron 13 %
Thiamin 20 %
Niacin 17 %
Vitamin B6 2 %
Magnesium 3 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.