Recipe for Hot Cross Buns With Icing | Almanac.com

Hot Cross Buns With Icing

Photo Credit
Maria Burmistrova/Shutterstock
10–12 buns
Preparation Method
Print Friendly and PDF

Traditionally, hot cross buns are served on Good Friday prior to Easter. We think these sweet buns makes a wonderful breakfast bread to be served year-round, however!

Softly spicy, tender, and rich, homemade hot cross buns are so much better than store-bought! Don’t forget the traditional icing cross on top.

To Christians, the cross represents Jesus Christ’s crucifixion, which is commemorated on “Good Friday,” two days prior to Easter. See how the date of Easter is calculated.

1 cup milk, scalded
1/2 cup sugar
8 tablespoons melted butter
1/2 teaspoon salt
1 yeast cake dissolved in 1/4 cup lukewarm water
1 egg, well beaten
3 cups flour
1/2 teaspoon cinnamon
1/2 cup dried currants (or, raisins)
1/4 cup shredded citron
pinch of ground cloves
1 egg, well beaten
confectioners' sugar and milk

Combine the milk, sugar, butter, and salt. When lukewarm, add the yeast cake dissolved in water. Add the egg and mix well. Sift together the flour, cinnamon, and cloves, add the currants and citron, and mix thoroughly. Add to the wet ingredients and mix well. Cover and let rise in a warm place (75-85 degrees F) until doubled in bulk. Shape into round buns and place close together in a well buttered pan. Let rise again. Brush the top of each bun with beaten egg. Make a cross on each bun with a sharp knife. Bake in a hot oven (400 degrees F) for 20 minutes.

Remove from the oven and make crosses with a mixture of the confectioners’ sugar and milk.