Hot Crossed Buns
Warm, spiced, and sweet hot cross buns feature currants or raisins, topped with crosses and icing, perfect for Easter brunch or cozy gatherings with family and friends.
Ingredients
Instructions
- Mix warm milk, yeast, sugar, salt, melted butter, cinnamon, and nutmeg in a bowl.
- Add eggs and mix well.
- Gradually add flour and knead until a smooth dough forms.
- Cover the dough and let rise until doubled in size, about 1 1/2 hours.
- Punch down the dough and shape into rolls or buns.
- Place buns on a baking sheet, brush with egg white if desired, and let rise again until doubled, about 30 minutes.
- Cut crosses on top of each bun with a sharp knife or pastry cutter.
- Bake at 375°F until golden brown, approximately 15 minutes.
- Pipe powdered sugar icing over the crosses on top of the buns.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a touch of orange zest to the dough. If you don't have currants, raisins are a suitable substitute. Ensure the milk is warm, not hot, to prevent killing the yeast. Knead the dough well for a softer texture, and let it rise in a warm place for best results.
Serving Suggestions
These Hot Crossed Buns are delightful served warm with a pat of butter or cream cheese. They pair beautifully with Lillian'S Salad for a festive brunch. Consider serving them alongside a cup of tea or coffee for a cozy afternoon treat. Drizzle with additional icing for extra sweetness if desired.
Storage & Reheating
Store leftover Hot Crossed Buns in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and then in a freezer bag for up to three months. To reheat, simply thaw and warm in the oven for a few minutes at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Crossed Buns contains roughly 1142 calories, with 3g protein, 29g carbohydrates, and 113g fat. It is an excellent source of vitamin C (41% of the Daily Value). Note that it is relatively high in sodium, at 678mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser bun. For best results, use half whole wheat and half all-purpose flour to maintain a light texture while adding nutritional value.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size and feels puffy to the touch. You can test it by gently pressing your finger into the dough; if the indentation remains, it's ready to be shaped. If it springs back, let it rise a bit longer.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and let it rise, then punch it down and refrigerate it overnight. The next day, allow it to come to room temperature before shaping and letting it rise again. This can enhance the flavor of your buns.
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).