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Rob Brodman Photo by: Rob Brodman

Hot Cross Buns

A quick shortcut makes Hot Cross Buns an Easter tradition well worth reviving.

Sunset MARCH 2005

  • Yield: Makes 1 dozen


  • 1 loaf frozen bread dough (1 lb.)
  • 1/2 cup golden raisins
  • 2 tablespoons brandy
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 3/4 cup powdered sugar
  • 1 tablespoon milk


Thaw frozen bread dough following package directions. Place in a large bowl, cover, and let stand until pliable and no longer cold, 30 minutes to 1 hour.

In a small bowl, soak raisins in brandy for 30 to 40 minutes. Add raisin mixture and nutmeg to dough. In bowl or on a board, knead raisins into dough. With floured hands, divide dough into 12 equal pieces; shape into round rolls. Place about 2 inches apart on a buttered baking sheet. Cover and let rise in a warm place until almost doubled, about 20 minutes. In a bowl, beat egg with 1 tablespoon water. Brush buns with egg mixture (discard remainder). Bake rolls in a 350º oven until golden brown, about 20 minutes. Transfer to a rack and let stand 10 minutes.

In a bowl, mix powdered sugar and milk. With a spoon, drizzle icing over buns in the shape of a large X.


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Hot Cross Buns recipe