You will love digging into these sweet and fluffy Hot Cross Buns marked with glossy white powdered sugar icing.
For a lot of people, Hot Cross Buns are synonymous with Easter tradition. The simple (but divine) smell of Hot Cross Buns baking in the oven takes them back to a specific memory or time in their life. It could be waking up on Good Friday to Hot Cross Buns fresh out of the oven, or maybe helping mom bake Hot Cross Buns on Easter morning before the rest of the family arrived for Easter brunch.
No matter what Hot Cross Buns mean to you (or maybe you’re a Hot Cross Buns newbie), there is one thing we can all agree on: Hot Cross Buns are a tasty treat!
The History of Hot Cross Buns
Hot Cross Buns are believed to be centuries old. Traditionally, Hot Cross Buns are eaten on Good Friday in many parts of the world, and doing so marks the end of Lent. However, as with many food traditions, Hot Cross Buns have begun to appear outside their traditional period. Many people eat them on Easter Sunday, and some people eat them as early as the day after Christmas.
Versions of Hot Cross Buns
Not all Hot Cross Buns look the same. Although they all have a cross of some sort on the top, the cross is made using different methods. The recipe I’m sharing with you today creates the cross out of icing placed on the surface of the bun. Sometimes the cross is created using dough added to the top of the bun and sometimes it is made with simple cuts in the dough.
Even more interesting, both chocolate Hot Cross Buns and coffee Hot Cross buns have become popular in Australia, and in the United Kingdom, you can find flavors like toffee Hot Cross Buns.
More Easter Recipes
I hope you enjoy this Hot Cross Buns recipe! For more Easter recipes, try a few of these:
- 1/4 cup rum
- 1 cup raisins
- 1 1/4 cups milk warm but not hot
- 2 teaspoons instant yeast
- 1/4 cup granulated sugar
- 1 large eggs plus 1 egg yolk
- 1 1/2 teaspoons ground cinnamon
- 1 3/4 teaspoons salt
- 1 tablespoon baking powder
- 4 tablespoons butter room temperature
- 5 cups cups bread flour
- 1 large egg yolk
- 1 tablespoon milk
- 1 1/4 cup powdered sugar
- pinch of salt
- 4 teaspoons milk
In a small microwave safe bowl, add rum and raisins. Microwave for 45 seconds, then set aside.
In a large bowl combine warm milk and yeast. Allow yeast to bloom (foam), about 5 minutes.
Once yeast has bloomed, add all remaining ingredients including raisins and rum.
Knead dough until the dough is soft and no longer sticking to the sides of the bowl or your hands.
Cover and place in a warm dry place to rise for 1 hour.
Once dough has doubled in size, punch dough down on floured surface, cover, and let rest 10 minutes.
Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
Whisk together egg yolk and milk then brush onto balls.
Bake at 375 degrees F for 20-25 minutes.
To make the crosses: mix together powdered sugar, vanilla, and milk.
Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
Recipe adapted from King Author's Flour.