Hot Cross Buns

Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
Cool: 20 Minutes
Rise: 2 Hours
Bake: 15 Minutes


Ingredients

  • 4 1/2 to 5 cups all-purpose flour, divided
  • 2/3 cup sugar
  • 1 (1/4-oz.) envelope rapid-rise yeast
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup milk
  • 1/4 cup water
  • 1/3 cup unsalted butter, cut up
  • 2 large eggs
  • Vegetable cooking spray
  • 2/3 cup currants
  • 1/3 cup golden raisins
  • 1 tablespoon all-purpose flour
  • 1 egg white, lightly beaten
  • Hint of Lemon Icing

Preparation

  1. 1. Combine 2 1/2 cups flour, sugar, and next 4 ingredients in the mixing bowl of a heavy-duty stand mixer, stirring well. Set aside.
  2. 2. Combine milk, 1/4 cup water, and butter pieces in a saucepan; cook over medium heat, stirring constantly, just until butter melts. Cool 5 minutes (to 130°).
  3. 3. Pour milk mixture into flour mixture, and beat at low speed with dough hook attachment 2 minutes or until dry ingredients are moistened. Increase speed to medium; add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat 3 more minutes. Reduce speed to low, and gradually beat in enough remaining flour (up to 2 1/2 cups) to make a soft dough (dough will be sticky). Beat at medium speed with dough hook attachment 5 minutes.
  4. 4. Scrape dough into a large bowl coated with cooking spray, and lightly spray the top of the dough.
  5. 5. Cover and let rise in a warm place (85°), free from drafts, 1 hour. (Dough will almost double in bulk.)
  6. 6. Punch dough down, and turn out onto a floured surface. Combine 2/3 cup currants, 1/3 cup raisins, and 1 Tbsp. flour, stirring to coat. Knead about one-fourth of fruit mixture at a time into dough until all fruit mixture is evenly dispersed.
  7. 7. Divide dough into 20 equal portions; shape each portion into a 2-inch ball. Evenly space dough balls on a parchment paper-lined 15- x 10-inch jelly-roll pan; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Gently brush tops with beaten egg white.
  8. 8. Bake at 375° for 15 minutes or until buns are a deep golden brown and sound hollow when tapped. Cool buns 15 minutes in pan on a wire rack.
  9. 9. Spoon icing into a zip-top plastic freezer bag; snip a 1/4-inch piece from corner of bag, and pipe an "X" on top of warm buns, forming a cross. Serve remaining icing with buns, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hot Cross Buns Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy