Easter Hot Cross Buns

Easter Hot Cross Buns

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"This is a traditional, slightly sweet, spiced treat eaten during Lent and Good Friday. Serve at room temperature or warm."
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3 + h 16 servings yields 16 buns
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

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  1. In a small bowl, stir together 1/4 cup warmed milk, yeast, and one tsp sugar. Let sit for 5 minutes.
  2. In a large bowl, whisk together 3 cups of the flour (reserving additional for kneading), salt, spices, and 1/4 cup sugar
  3. Add foamy yeast mixture, softened butter, eggs, and remaining warmed milk. Use a wooden spoon and mix until well incorporated. It will be sticky. Add the minced raisins and orange marmalade.
  4. Sprinkle flour on a surface. Hand knead the dough for about 10 minutes. Fold in additional flour as needed. Dough should be tacky but not sticking to fingers when ready.
  5. Form a ball of dough and place in a bowl and cover. Let sit in a warm spot for two hours, until the dough has doubled in size.
  6. Punch down dough then cut it in half. Work with one half at a time. Hand roll into a log and cut it in half again. Roll those pieces again into half again and then roll and cut it again. This will result in 16 pieces total or 8 from each half.
  7. Take the individual pieces and form them in balls and place them 1 1/2 inches apart on a greased baking sheet. Let them sit for 30 minutes until the balls have doubled in size.
  8. Preheat the oven to 400 F. Prepare egg wash by whisking egg white and 1 Tbsp milk. Use a sharp knife to score a cross on top of each bun. It needs to be fairly deep. Brush on the egg wash over the buns.
  9. Place in the middle rack of oven and cook for 12 minutes, until the buns are lightly browned. Remove from oven and cool on a wire rack.
  10. Make frosting by putting powdered sugar and 1 1/2 tsp milk in a plastic sandwich baggie. Mix together by pressing on outside of bag with hands. Make a small snip on corner of baggie and pipe lines across each bun forming a cross.
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