Recipe for Hot Cross Buns With Icing | Almanac.com

Hot Cross Buns With Icing

Photo Credit
Maria Burmistrova/Shutterstock
10–12 buns
Preparation Method
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Traditionally, hot cross buns are served on Good Friday prior to Easter. We think these sweet buns make a wonderful breakfast bread to be served year-round, however!

Soft, 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,” 2 days prior to Easter. See how the date of Easter is calculated.

1 yeast cake
1/4 cup lukewarm water (105° to 115°F)
1 cup milk, scalded
1/2 cup sugar
8 tablespoons butter, melted
1/2 teaspoon salt
1 egg, well beaten
3 cups all-purpose flour
1/2 teaspoon cinnamon
pinch of ground cloves
1/2 cup dried currants (or, raisins)
1/4 cup shredded citron
1 egg, well beaten, for brushing
confectioners' sugar
  1. Dissolve yeast cake in lukewarm water.
  2. In a bowl, combine milk, sugar, butter, and salt. Add yeast mixture and egg and mix well. 
  3. In a separate bowl, sift the flour, cinnamon, and cloves. Add the currants and citron and mix thoroughly. Add to the milk mixture and mix well. 
  4. Cover and let rise in a warm place (75 to 85°F) until doubled in bulk. 
  5. Shape into round buns and place close together in a buttered pan. Let rise again. 
  6. Preheat oven to 400°F.
  7. Brush the top of each bun with egg. Make a cross on each bun with a sharp knife. 
  8. Bake for 20 minutes.
  9. Remove from oven and make crosses with a mixture of the confectioners’ sugar and milk.
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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!