Hot Cross Buns I

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Most Helpful Positive Review

Apr 13, 2004

Just made these buns today, wonderful. I didn't want to wait to add the raisins, (not a currant in the house)so they went in with everything else, didn't seem to hurt anything except to maybe make the buns a darker color, if you want whole raisins don't do this. A quick tip to make the frosting, put your powdered sugar, milk, and vanilla in a heavy plastic sandwich bag, mix by kneading the bag gently when all the ingredients are mixed well cut a tiny hole in one corner of the bag and squeeze to make the crosses.

—FARMMOM

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Most Helpful Critical Review

Apr 09, 2005

a little too heavy but they all got eaten.

—LAURSAVVY

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177 Ratings

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Jul 27, 2003

Since I was short on time, I decided to try this bread machine version over my 'traditional' recipe....and these buns were awesome! The even tasted just like my regular recipe! I did make some changes as my standby recipe was a bit different and you may want to try this too: I added 1 tsp. each vanilla extract & butter flavoring, 1/2 tsp. allspice, 1 tsp. each dried lemon and orange peel and 3/4C. mixed candied fruit. So good with a cup of tea.....

—Tina

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Dec 31, 2003

My husband says that the traditional hot cross buns have a sweetened dough cross rather than an icing one, so I made a sweet dough out of an egg white, some confectioners sugar, all purpose flour and some vanilla and put it on after brusing the tops with the egg yolk mixture - turned out great! Our guests loved them and asked for the recipe!

—POOKIES

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Apr 03, 2007

Absolutely delish! Instead of using the warm water and powdered milk, I used 3/4 cup of warm skim milk. I ended up leaving off the crosses, so that it's easier to heat them up, toast them, etc. and we loved them. So easy!!

—Jan the stamper

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Apr 04, 2006

To make the buns more traditional (and toastable) make a paste of plain flour and water (you can add a tiny bit of sugar and spice to make it more tasty) and pipe the buns with crosses of paste before baking. Then, brush buns with a swwt glaze (sugar, water, gelatin, spice) when they come out of the oven. Also, try using rasins and peel. YUM!

—Sammy L

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Dec 31, 2003

This is a great recipe! I added 2/3 cup of candied fruit and 1 teaspoon of Vanilla to original recipe. I used rasins instead of currants and unbleached flour because that was what I had on hand! I love them! The house smells wonderful!!! I think I could make a double batch in my bread machine next time. I made two individual recipes for Easter and I am sure they will be a hit tomorrow! Thanks Sue! I love using the bread machine to make the dough. They are quick to throw together!

—HEART2HAND

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Dec 31, 2003

These were really very nice! I was pleasantly surprised to find a recipe for this Easter treat that I could make in my bread machine. Fancier models of bread machines that have a dough cycle that includes a rising time can omit the rising in the pan described in the original recipe. I also would go ahead and add the currants/raisins and cinnamon with the rest of the ingredients, rather than waiting. The taste is much like very light white bread with a hint of cinnamon and raisins. If you prefer more zip, add the allspice, vanilla, butter extract etc as recommended by a previous reviewer. However, the recipe as it stands is really very good. The buns come out huge and golden - picture perfect.

—HEATHERFEATHER

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Nutrition

Calories
217 kcal
11%

Carbohydrates
40.5 g
13%

Cholesterol
42 mg
14%

Fat
4.1 g
6%

Fiber
1.8 g
7%

Protein
5.2 g
10%

Sodium
109 mg
4%

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

Nutritional Information

Hot Cross Buns I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 217
Calories from Fat: 37

% Daily Value *
Total Fat 4.1g 6 %
Saturated Fat 2.2g 11 %
Cholesterol 42mg 14 %
Sodium 109mg 4 %
Potassium 155mg 4 %
Total Carbohydrates 40.5g 13 %
Dietary Fiber 1.8g 7 %
Protein 5.2g 10 %
Sugars 15.5g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 3 %
Iron 20 %
Thiamin 29 %
Niacin 26 %
Vitamin B6 4 %
Magnesium 5 %
Folate 48 %

* 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.