Hot Cross Buns – sweet yeast rolls with cinnamon and raisins and topped with icing. Traditional Easter treat.
I think Easter’s my favorite holiday.
And yes, I realize that I say that for literally every holiday but I’m serious this time. I think Easter’s my fave.
I mean, Easter candy is most definitely the best candy. Plus you get to decorate with fun, bright colors and dye eggs. And you get to watch Hop as many times as you want and no one can judge you for it.
That’s what the kids and I do. We watch it over and over and over again. It’s our fave.
And finally, Easter food! I love the ham and the salads and, most important, the Hot Cross Buns!
What Are Hot Cross Buns?
Hot Cross Buns are a sweet yeasted bun filled with spices and dried fruit. And then they are decorated with an icing cross on top. They are typically made around the Easter holiday to symbolize the end of Lent.
I like mine very simple with just cinnamon and raisins but some versions have currants or dried citrus.
How To Make Hot Cross Buns
- Let yeast bubble in a warm milk and sugar mixture
- Add in butter, salt, cinnamon and eggs
- Knead until the dough comes together and becomes smooth
- Add in raisins and knead until raisins are incorporated
- Let dough rise until doubled, for about an hour
- Divide dough into 20 even pieces and roll into balls
- Let rise until doubled, about another hour
- Brush with egg wash
- Bake for about 20 minutes, until tops are browned
- Once cool, decorate with icing made from powdered sugar and milk
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- 1 ¼ cups milk, warmed to 100F
- ¾ cup granulated sugar
- 4 teaspoons active-dry yeast
- ¾ cup 1 ½ sticks butter, melted
- pinch of salt
- ½ teaspoon cinnamon
- 4 eggs, lightly beaten
- 5 ½ cups flour
- 1 ½ cups raisins
- 1 egg white
- 1 tablespoon water
For the icing:
- 2 cups powdered sugar
- 1 – 2 tablespoons milk
- Put warmed milk, sugar, and yeast in the bowl of a stand mixer fitted with a paddle attachment. Let sit for about 5 minutes or until bubbly. If it doesn’t bubble, throw out the ingredients and start over.
- With the mixer on low, beat in butter, salt, cinnamon, and eggs. Add the flour slowly and beat until combined. Switch to the dough hook and knead until the dough comes together and becomes smooth. Add in raisins and knead until the raisins have been incorporated.
- Spray a large mixing bowl with oil and transfer the dough to the bowl. Turn to coat, cover, and let rise for about an hour or until doubled in size.
- Spray a large, rimmed baking sheet with oil.
- Turn the dough out onto a lightly floured surface. Divide into 2 and then divide each half into 10 even pieces. Roll each piece into a ball and place onto the baking sheet, leaving about ½” between each ball. Cover and let rise for about an hour or until doubled in size.
- Preheat oven to 375F.
- Whisk together the egg white and water and brush the mixture on top of the dough balls. Bake for about 20 minutes or until the tops are browned. Let cool completely before icing.
- To make the icing, whisk the powdered sugar and milk together until no lumps remain. Transfer to a ziptop bag and snip off one corner. Pipe crosses on each bun.
Amount Per Serving: Calories: 316 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 57mg Sodium: 91mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 2g Sugar: 24g Sugar Alcohols: 0g Protein: 6g
This is a sponsored conversation written by me on behalf of In The Raw via Burst Media. The opinions and text are all mine.