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Hot Cross Buns With Icing

Photo Credit
Maria Burmistrova/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
10–12 buns
Category
Bread
Course
Breakfast & Brunches
Other
Side Dishes
Preparation Method
Bake
Sources
Favorite New England Recipes

Traditionally, hot cross buns are served on Good Friday prior to Easter. We think these sweet buns make a wonderful breakfast bread to be served year-round, however!

Soft, spicy, tender, and rich, homemade hot cross buns are so much better than store-bought! Don’t forget the traditional icing cross on top.

To Christians, the cross represents Jesus Christ’s crucifixion, which is commemorated on “Good Friday,” 2 days prior to Easter. See how the date of Easter is calculated.

Ingredients
1 yeast cake
1/4 cup lukewarm water (105° to 115°F)
1 cup milk, scalded
1/2 cup sugar
8 tablespoons (1 stick) butter, melted
1/2 teaspoon salt
1 egg, well beaten
3 cups all-purpose flour
1/2 teaspoon cinnamon
pinch of ground cloves
1/2 cup dried currants or raisins
1/4 cup shredded citron
1 egg, well beaten, for brushing
confectioners' sugar
milk

Instructions

  1. Dissolve yeast cake in lukewarm water.
  2. In a bowl, combine milk, sugar, butter, and salt. Add yeast mixture and egg and mix well. 
  3. In a separate bowl, sift flour, cinnamon, and cloves. Add currants and citron and mix thoroughly. Add to the milk mixture and mix well. 
  4. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk. 
  5. Shape into round buns and place close together in a buttered pan. Let rise again. 
  6. Preheat oven to 400°F.
  7. Brush the top of each bun with egg. Make a cross on each bun with a sharp knife. 
  8. Bake for 20 minutes.
  9. Remove from oven and make crosses with a mixture of the confectioners’ sugar and milk.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Casey</span> Thu, 04/14/2022 - 20:59
I grew up having store-bought hot cross buns every Easter in BC, Canada. These are way better! Definitely will be saving this recipe to make every Easter at our house.
<span>Hopflower</span> Thu, 04/01/2021 - 15:13
Since I come from an English family; most of whom still live in England, and I was raised on these every Easter, I will say that traditionally they are eaten from Good Friday through to Easter Sunday. Ash Wednesday marks the first day of Lent; and there is no sugar or risen goods eaten for forty days (hence Pancake Tuesday the day before). But this recipe has far too much spice in it; and we do not traditionally put icing crosses on the buns. Instead, a cross is cut into each bun gently before baking, and then checking it for rising about halfway through the baking time. After that, a mixture of either water and sugar or milk and sugar is brushed on the top to make a shiny and somewhat sweet taste, without over doing the sugar. There are many bakeries here in America though that have all kind of things in them; even lemon icing crosses on the tops. They might taste good, but are not authentic.
<span>Gloria Jane</span> Sun, 04/19/2020 - 15:33
Wonderful, basic traditional recipe but we've always known of Hot Cross Buns to be served at the beginning of Lent, on Ash Wednesday. That is when commercial bakeries premiere their hot cross buns in grocery stores and when local bakeries feature theirs as well. We are here in northern NJ in the NYC tristate area. Happy Easter to all !
<span>Carroll</span> Fri, 04/10/2020 - 11:50
What is a yeast cake????
<span>Jeanette</span> Fri, 04/10/2020 - 07:34
if you want the traditional white stripe mix a little flour and water to make stiffish paste and pipe across the cross before baking
<span>Joanna</span> Sun, 04/21/2019 - 03:41
Last bit about another egg and sugar.is this a topping.
<span>Jeannie Hubbard</span> Sun, 04/14/2019 - 12:22
How many buns does this recipe make and what is the nutrional information ?
<span>Carolyn</span> Thu, 03/29/2018 - 08:15
Is it a one ounce of two ounce cake of yeast?
<span>Wanda</span> Mon, 11/06/2017 - 12:31
It seems at least one step has been left out. Should I combine the wet and dry ingredients before allowing to rise?
<span>Wanda</span> Mon, 11/06/2017 - 12:55
...also How many buns does this recipe make and how much milk and sugar are needed to make the crosses?