Hot Cross Buns

Oxmoor House
1 1/2 dozen


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1/2 cup milk, scalded
1/4 cup plus 1/2 teaspoon sugar, divided
2 tablespoons shortening
3/4 teaspoon salt
1 package dry yeast
2 tablespoons lukewarm water (105° to 115°)
1 egg, beaten
2 1/2 cups all-purpose flour, divided
1/2 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup sifted powdered sugar
2 teaspoons milk


Combine scalded milk, 1/4 cup sugar, shortening, and salt; let cool to lukewarm (105° to 115°). Dissolve yeast and remaining 1/2 teaspoon sugar in lukewarm water in a large mixing bowl, stirring well. Let stand 5 minutes or until bubbly.

Add milk mixture and egg to yeast mixture. Add 1 cup flour, mixing until smooth. Combine remaining flour, cinnamon, and raisins in a small mixing bowl, stirring well to dredge; add cinnamon mixture to yeast mixture, stirring to make a soft dough.

Turn dough out onto a lightly floured surface. Knead 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes.

Divide dough into 9 pieces; shape into balls, and place 1/2 inch apart in a greased 9-inch square baking pan. Cover and repeat rising procedure 1 hour or until doubled in bulk.

Bake at 425° for 20 minutes or until golden brown; cool slightly.

Combine powdered sugar and 2 teaspoons milk in a small mixing bowl; stir until smooth. Pipe icing into cross shape on each bun.

Created date

February 2010