Hot Cross Buns

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I love my bread machine and use it almost exclusively to make yeast breads; but there are two exceptions to that rule — Christmas (Stollen) and Easter (Hot Cross Buns).  Easter is late this year, but for some reason it still seemed to sneak up on me. Knowing Jen and family would be out of town until Sunday afternoon, I decided Thursday night (LATE!) if I was going to make any of these pieces of deliciousness I’d better do it and take them in to work to share on Friday (so I didn’t sit at home and eat the whole batch all by myself!). I think they were a hit — only a couple left and I sent those home with co-workers (since I knew I still had some left at home!).

Hot Cross Buns

Ingredients:

  • 1 pkg. yeast
  • ¼ cup warm water
  • ¾ cup milk
  • ½ cup butter or margarine
  • 1/3 cup sugar (granulated)
  • ½ cup raisins
  • ½ tsp. salt
  • 4-5 cups all purpose flour
  • 1 tsp. cinnamon
  • ½ tsp. allspice
  • 1 egg

Directions:

Soften the yeast in the ¼ cup of warm water.

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Heat milk on stove or in microwave until scalded (bubbling at edges) – took about 4 minutes in my microwave. Pour milk over butter (cut into small pieces for quicker melting) in large mixing bowl. Add sugar and salt. Cool to lukewarm. Wasn’t thinking and had the dough hook on here — actually need the regular “paddle” for the next couple of steps!

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Stir in yeast mix. Add cinnamon, allspice and 3 cups of the flour. Add raisins. Mix on medium speed until combined.

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Switch to dough hook (yippee for my Kitchen Aid!) or place dough on floured surface, adding additional flour until you have a nice smooth and elastic dough.

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Place in a glass bowl, cover loosely with a towel, and let rise for about an hour (I turn my oven on low and set the bowl on top of the stove).

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Punch down, divide (a fancy recipe term to say “pull pieces off about the size you want”) and roll into 24 buns. Brush with egg white and cut crosses (I often skip this step – like them just as well soft, without the egg white “crust”). Let rise again. Oops! Forgot to “cut” in the crosses (I did mention that it was LATE Thursday night!).

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Bake at 400° for about 12 minutes, until lightly golden on top. Frost crosses.

Frosting:

  • 1 ¼ cup powdered sugar
  • 1 tsp. vanilla (use clear flavoring if you want the frosting to stay pure white)
  • Enough water to make it “drizzling” consistency

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Enjoy! And have a Happy Easter! Use our printable recipe card below to keep this recipe at your fingertips!

Hot Cross Buns
Yields 24
A wonderful treat around Easter or any time!
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Buns
  1. 1 pkg. yeast
  2. ¼ cup warm water
  3. ¾ cup milk
  4. ½ cup butter or margarine
  5. 1/3 cup sugar (granulated)
  6. ½ cup raisins
  7. ½ tsp. salt
  8. 4-5 cups all purpose flour
  9. 1 tsp. cinnamon
  10. ½ tsp. allspice
  11. 1 egg
Frosting
  1. 1 ¼ cup powdered sugar
  2. 1 tsp. vanilla (use clear flavoring if you want the frosting to stay pure white)
  3. Enough water to make it “drizzling” consistency
Instructions
  1. Soften the yeast in the ¼ cup of warm water.
  2. Heat milk on stove or in microwave until scalded (bubbling at edges) – took about 4 minutes in my microwave. Pour milk over butter (cut into small pieces for quicker melting) in large mixing bowl.
  3. Add sugar and salt.
  4. Cool to lukewarm.
  5. Stir in yeast mix.
  6. Add cinnamon, allspice, 3 cups of the flour and raisins.
  7. Mix on medium speed with paddle attachment until combined.
  8. Switch to dough hook or place dough on floured surface, adding additional flour until you have a nice smooth and elastic dough.
  9. Place in a glass bowl, cover loosely with a towel, and let rise for about an hour.
  10. Punch down, divide, and roll into 24 buns. Brush with egg white and cut crosses in tops of dough balls. Let rise again.
  11. Bake at 400° for about 12 minutes, until lightly golden on top.
  12. Combine all ingredients for frosting and mix until smooth. Drizzle over crosses.
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