Recipe by violet
"These are a family tradition for Easter brunch."
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1 (.25 ounce) package
active dry yeast
buttermilk, room temperature
3 1/4 cups
1/2 (16 ounce) container
prepared vanilla frosting
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.
These were good but they tasted more like dinner rolls than hot cross buns. I probably won't make them again.
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.
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.
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!
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.
Our family has an egg allergy so this is a great alternative to the traditional recipe since it does not require any eggs.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Buttermilk Hot Cross Buns
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 52
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