Hot Cross Buns
Hot Cross Buns are sweet, spiced yeast buns traditionally enjoyed during Easter. Filled with dried currants and topped with icing, they offer a delightful combination of warm cinnamon flavor and tender texture. Perfect for breakfast, brunch, or festive gatherings, these buns bring warmth and comfort to any table.
Ingredients
- 3 1/2 to 4 cups all-purpose flour ⓘ
- 2 packages rapid-rising active dry yeast
- 3 teaspoons cinnamon ⓘ
- 3/4 cup milk ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 teaspoon butter flavoring ⓘ
- 1/2 cup vegetable oil ⓘ
- 1/3 cup white sugar ⓘ
- 3/4 teaspoon salt ⓘ
- 3 eggs ⓘ
- 2/3 cup dried currants ⓘ
- 1 egg white ⓘ
- 1/4 cup powdered sugar ⓘ
- 1/4 teaspoon almond or vanilla extract ⓘ
Instructions
- In a large bowl, combine 2 cups of all-purpose flour, yeast, and cinnamon.
- Heat milk, vanilla extract, butter flavoring, vegetable oil, white sugar, and salt until just warm (about 120° to 130°F).
- Add the warm milk mixture and eggs to the dry ingredients; beat at low speed of an electric mixer for 30 seconds, scraping the bowl.
- Beat 3 minutes at high speed.
- Stir in dried currants by hand and add enough remaining flour to make a soft dough.
- Shape the dough into a ball.
- Place in a lightly greased bowl, turning once to coat.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and turn out onto a floured surface; cover and let rest for 10 minutes.
- Divide into 18 pieces; form each into small balls.
- Place on a greased baking sheet, 1 1/2 inches apart.
Nutrition & Diet Analysis (per serving)
1280
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).