Traditional Hot Cross Buns

Traditional Hot Cross Buns

Yield: 2-1/2 dozen

Total Time: Prep: 25 min. + rising & Bake: 15 min. + cooling

Ingredients

    BUNS
  • 2 packages (1/4 ounce each or 4.5 Teaspoons) active dry yeast
  • 2 cups warm whole milk (110° to 115°)
  • 2 large eggs
  • 1/3 cup butter, softened
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 6 to 7 cups all-purpose flour
  • 1/2 cup dried currants
  • 1/2 cup raisins (or 1 cup Raisins if not using currants)
  • 1 large egg yolk
  • 2 tablespoons water
    ICING:
  • 1-1/2 cups confectioners' sugar
  • 4 to 6 teaspoons whole milk

Instructions

1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).

2. Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.

4. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.

5. For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

Notes

Families can take home piping bag (no tip) reheat buns prior to meal then make cross with frosting. Or they can decorate prior to leaving.

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