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Traditional Hot Cross Buns
SUBMITTED BY:
Barbara Jean Lull
"'We looked forward to eating Mom's hot cross buns on Easter morning for many years,' recalls Barbara Jean Lull of Fullerton, California. This scaled-down version makes just six buns!"
RECIPE RATING:
Read Reviews
(8)
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PREP TIME
30 Min
COOK TIME
15 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 teaspoons active dry yeast
1/2 cup warm 2% milk (110 to 115 degrees F)
1 tablespoon butter, softened
1 egg
4 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 tablespoons raisins
2 tablespoons dried currants
1/4 teaspoon ground cinnamon
1 dash ground allspice
1 egg yolk
1 tablespoon water
ICING:
1/4 cup confectioners' sugar
1/8 teaspoon vanilla extract
3/4 teaspoon 2% milk
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DIRECTIONS
In a small mixing bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a baking sheet coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.
Beat egg yolk and water; brush over buns. Bake at 375 degrees F for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pipe over buns.
FOOTNOTE
Nutritional Analysis: One bun equals 215 calories, 4 g fat (2 g saturated fat), 78 mg cholesterol, 142 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g protein.
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REVIEWS
Reviewed on May 10, 2007 by bestcooker
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bestcooker
May 10, 2007
I have made these with and without the raisins, currants, and allspice, and my husband and I both agree we prefer them "plain", with just the cinnamon added; although both versions produce tender, delicious buns. We especially like them split and spread with butter, but jam or jelly of your choice would work equally well. The best part is, the recipe makes just enough for two!
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4 users found this review helpful
I have made these with and without the raisins, currants, and allspice, and my husband and I...
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Reviewed on Apr. 6, 2007 by txvicki
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txvicki
Apr. 6, 2007
Just made these buns for Easter and had to taste them. Absolutely yummy. And, great for the small family. I added extra raisins, craisins and some citron fruitcake mix. All the other recipes seem to make a huge amount and this was just right for the 2 of us. I'll definitely be making them again soon. My husband ate 3 at one sitting!
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2 users found this review helpful
Just made these buns for Easter and had to taste them. Absolutely yummy. And, great for the...
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Reviewed on Mar. 25, 2008 by
What a Dish!
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What a Dish!
Mar. 25, 2008
These are good and really fun to make! The dough smells wonderful. I left out the dried fruit. The icing is really thick and it piped out beautifully. I doubled the recipe and made 12 buns, but I'm thinking I should have made about 15, because the buns turned out a little too big. ;) They rose beautifully- very high. I used 1/3 cup white whole wheat flour in this recipe with great results.
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1 user found this review helpful
These are good and really fun to make! The dough smells wonderful. I left out the dried...
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Reviewed on Mar. 23, 2008 by POLKADOT
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POLKADOT
Mar. 23, 2008
they were very good the only reason i did not rate 5 stars because of 2 reasons . i did not like the allspice it did not taste right and and there was not enough icing i had to make double the amount.
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0 users found this review helpful
they were very good the only reason i did not rate 5 stars because of 2 reasons . i did not...
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Reviewed on Mar. 23, 2008 by shelbriggs
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shelbriggs
Mar. 23, 2008
These are AMAZING! I'll be making these every Easter. It's so perfect that it only makes 6 buns.
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0 users found this review helpful
These are AMAZING! I'll be making these every Easter. It's so perfect that it only makes 6 buns.
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Reviewed on Mar. 21, 2008 by
CHEFBOYOSARAH
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CHEFBOYOSARAH
Mar. 21, 2008
This was a great and easy recipe. And I loved that it only made 6...perfect for me! I didn't have any currants, so I substituted with cranberries. And I also chopped the raisins and cranberries so they presences wasn't as obvious in the finished rolls. I also added about 1 t orange zest. Not sure why, but I had to make a double batch of the icing. I will make these again!
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0 users found this review helpful
This was a great and easy recipe. And I loved that it only made 6...perfect for me! I didn't...
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Reviewed on Mar. 10, 2008 by jane
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jane
Mar. 10, 2008
This recipe was great.Easy to make and only made 6. I've passed the recipe along and people really enjoy!
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0 users found this review helpful
This recipe was great.Easy to make and only made 6. I've passed the recipe along and people...
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Reviewed on Feb. 20, 2008 by
missyoumuch
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missyoumuch
Feb. 20, 2008
Great buns with a wonderful texture! I just added cinnamon and rasins - they were better than expected! Easy to make and you wont be dissapointed.
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0 users found this review helpful
Great buns with a wonderful texture! I just added cinnamon and rasins - they were better than...
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