Recipe_hot crossed buns

Hot Cross Buns

Traditional hot cross buns make a nice classic holiday treat! We made these sweet buns loaded with raisins, but you could also use currants or craisins!

Prep Time: 20 minutes
Cook Time: 15-17 minutes
Total Time: 2 hours and 30 minutes (including rise time)
Serving Size: 12 buns

USA Pan Rectangular Cake Pan


1/2 cup raisins, currants, or craisins soaked in 1 cup boiling water for 10 min
3/4 cup very warm milk (divided into 1/2 cup and 1/4 cup)
1/2 cup sugar plus 1/2 teaspoon sugar
1/4 cup softened unsalted butter
1/2 teaspoon salt
1 envelope active dry yeast (about 3/4 tablespoon or 2 1/4 teaspoon)
2 large eggs beaten
3 1/2 cup all purpose flour
1/4 teaspoon cinnamon
1-8 tsp ground nutmeg
Egg Wash- 1 egg beaten with 1 teaspoon water
Glaze- 1/2 cup powdered sugar with 2 1/2 teaspoons milk

Recipe Instructions

Combine raisins and boiling water and sit for 10 min. Drain and pat dry Next, combine 1/4 cup very warm (not hot) milk, 1/2 teaspoon sugar. Sprinkle the yeast over the top. Stir and let sit at room temp until bubbly and doubled. About 10 min. In a large mixing bowl, mix 1/2 cup very warm milk with the 1/2 cup sugar, 4 tablespoons butter, and 1/2 teaspoon salt. Stir until butter is melted. Add the eggs and proofed yeast mixture. Stir in cinnamon and nutmeg. Using dough hook, or spoon, mix in the flour 1 cup at a time. Knead for 8-12 min. Dough should be smooth and elastic. Add dry raisins. Transfer dough to a large greased bowl and turn to coat. Cover and let rise until doubled. Approx 1 1/2 hrs. Place dough in lightly floured surface. Divide into equal 12 pieces and roll into balls. Place into 9"x13" USA Pan. Cover and let rise half an hour until puffed. Brush with egg wash. Bake 375 degrees for 15-17 min. Remove from oven and let sit for a few minutes until warm, not hot. Mix glaze ingredients until desired consistency. Place in ziplock bag and snip end. Pipe cross shape over each bun.

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