Hot Cross Buns

Hot Cross Buns


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Hot cross buns originated from Western European countries, like Great Britain, and are typically served on Good Friday. These buns are delicately spiced with cinnamon and ginger and will complement the sticky sweetness of the raisins and icing.

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Chicago, IL

Time needed

2 hour preparation + 20 min cooking

Serving Size / Yield

12 servings


  • 4 cups of flour
  • 1 ½ cup of milk, warm
  • 3 whole eggs
  • 1 egg yolk
  • ½ cup of brown sugar
  • ½ cup of dried raisins
  • 6 tablespoons of butter
  • 1 tablespoon of baking powder
  • 2 teaspoons of instant yeast
  • 1 teaspoon of vanilla
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of ground ginger
  • 1 teaspoon of salt
  • 2 cups of confectioners’ sugar
  • 2 tablespoons of milk
  • 1 teaspoon of vanilla

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For the buns:
In a large bowl, add the yeast to the warm milk and let develop for five minutes. Then add the flour, milk, eggs, brown sugar, raisins, butter, baking powder, vanilla, cinnamon, nutmeg, ginger and salt to the yeast. Knead the dough until it is soft and slightly sticky. Cover the bowl and let the dough rise for an hour. The create the buns, divide the dough into 12 equal pieces and line onto a butter greased baking sheet. Once again, cover the pan to let the dough rise. While the dough rises, heat the oven to 375 degrees and beat the egg yolk in a small bowl. Brush the egg yolk over the risen dough and then bake for 20 minutes, or until golden brown. Top with icing and enjoy!

For the icing:
Mix together sugar, milk, and vanilla until smooth. Then add to a zip plastic bag and make a small cut to the corner. While the buns are still hot, pipe the icing in a cross shape over the top. Enjoy while warm!

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