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Hot Cross Buns

Hot Cross Buns



  • 1 cup milk
  • 2 tablespoons butter or margarine
  • 1 package active dry yeast
  • 1/4 cup warm water (110 to 115 degrees F)
  • 4 cups flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup California raisins or Zante currants
  • 2 eggs, well beaten
  • 1 egg yolk, diluted with 1 teaspoon water for topping

Lemon Icing

  • 1 cup powdered sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon water


  1. Buns: Scald milk; stir in butter and cool to lukewarm. Dissolve yeast in warm water.
  2. Sift flour with sugar, salt and cinnamon in a large bowl.
  3. Stir in raisins until well coated.
  4. Stir in eggs, cooled milk and yeast; blend well.
  5. Turn dough out onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours.
  6. Punch down dough, pinch off pieces, and form smooth, rounded balls about 1 1/2 inches in diameter. Place balls of dough on greased baking sheet about 2-inches apart. Brush each bun with diluted egg yolk. Snip 1/2-inch deep cross in center of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 minutes.
  7. Bake at 400 degrees F for about 8 to 10 minutes, or until lightly browned.
  8. Cool on wire racks about 5 minutes.
  9. Drizzle icing on the cross.
  10. Lemon Icing: Combine powdered sugar, lemon juice and water; beat until smooth.

Yield: 18 buns | Serves: 18

Nutrition Facts Per Serving: Calories 200 (Calories from Fat 12%); Total Fat 3 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 35; Sodium 160; Potassium 173; Total Carbohydrate 39; Dietary Fiber 2; Sugars 16; Protein 5; Calcium 31; Iron 2

Recipe and photo credit (used with permission): California Raisin Marketing Board

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