Print Recipe

The French Loaf Almond-Kissed
Hot Cross Buns


Instead of frosting, The French Loaf in Columbus, Ohio, tops these rich coffee rolls with an almond-flavored batter baked in a cross pattern.


  • 3/4 cup light raisins
  • 3/4 cup granulated sugar
  • 1/2 cup shortening
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1 egg yolk
  • 6 to 6 1/2 cups bread flour
  • 1 1/4 cups warm water (105 to 115 degrees F)
  • 2 packages active dry yeast
  • 1/2 cup finely chopped candied fruit
  • 1/2 cup butter or margarine
  • 2 tablespoons powdered sugar
  • 1 egg
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour


  1. In a small bowl, pour boiling water over raisins to cover. Let stand for 10 minutes; drain well.
  2. Meanwhile, in a large mixing bowl, beat granulated sugar, shortening, salt and cinnamon with an electric mixer. Beat in eggs and yolk. Add 2 1/4 cups of the flour, the water and yeast. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a spoon, stir in candied fruit, drained raisins and as much remaining flour as you can.
  3. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turning once to grease surface. Cover; let rise in a warm place till doubled (about 1 1/2 hours).
  4. Punch dough down. Divide into 4 portions. Divide each portion into 10 pieces. Shape into balls about the size of golf balls. Arrange balls in two greased 13 x 9 x 2-inch baking pans, leaving a finger width between each. Cover; let rise till almost doubled (about 1 hour).
  5. Meanwhile, prepare Cross Batter: In a medium mixing bowl, cream butter or margarine and powdered sugar. Add egg, water, vanilla extract, almond extract and 1/4 cup of the all-purpose flour; beat till smooth. Stir in the remaining all-purpose flour. Mix in more water, if necessary, to make a thick batter for piping. Spoon batter into a pastry bag fitted with a 1/4-inch round tip. Pipe a cross on each.
  6. Bake in a 375 degree F oven for 18 to 20 minutes or until golden.

Yield: 40 buns

>> Easter Bread Recipes

>> Easter Recipes


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.