Hot Cross Buns

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Easter Tradition

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Ingredients [?]

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  • add   1 teaspoon vanilla extract
  • add   6 1/2-7 cups all-purpose flour
  • add   1/2 cup water (110 to 115 degrees)
  • add   4 teaspoons milk
  • add   1/2 cup dried currants
  • add   1/2 cup raisins
  • add   1 cup confectioners' sugar
  • add   1/2 cup sugar
  • add   2 tablespoons water
  • add   1/4 teaspoon vanilla extract
  • add   1 egg yolk
  • add   2 (1/4 ounce) packages active dry yeast
  • add   1/2 teaspoon ground nutmeg
  • add   1 teaspoon salt
  • add   1/4 cup butter or margarine
  • add   1 cup warm milk (, 110 to 115 degrees)
  • add   4 eggs


  1. In a mixing bowl, dissolve yeast in water.
  2. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
  3. Add eggs, one at a time, beating well after each.
  4. Stir in the currants, raisins and enough remaining flour to form a soft dough.
  5. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
  6. Place in a greased bowl; turn once to grease top.
  7. Cover and let rise in a warm place until doubled, about 1 hour.
  8. Punch dough down; shape into 30 balls.
  9. Place on greased baking sheets.
  10. Cut a cross on top of each roll with a sharp knife.
  11. Cover and let rise until doubled, about 30 minutes.
  12. Beat water and egg yolk; brush over rolls.
  13. Bake at 375 degrees for 12-15 minutes.
  14. Cool on wire racks.
  15. For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.