Hot Cross Buns
These hot cross buns are famous throughout our family and neighborhood!
Equipment
- 1-qt. saucepan
- 9x13 baking pan
- Candy thermometer
- Mixer and mixing bowl
- Wooden mixing spoon
- Medium bowl
- Small bowl
- Decorator’s bag
- Icing tip
Ingredients
Buns
- 2/3 cup sugar
- 1 tsp. salt
- 2 packages active dry yeast
- 1/2 tsp. cinnamon
- 5 cups flour (approximately)
- 1 1/2 cups milk
- 1/2 cup butter or margarine
- 2 eggs
- 1 cup dark, seedless raisins
Icing
- 3/4 cup confectionary sugar
- 1 tbs. milk
Instructions
Buns
- In a large bowl, combine sugar, salt, yeast, and 1 1/2 cups flour. In 1-qt. saucepan over low heat, heat milk and butter or margarine until very warm (120 – 130 degrees F).
- With a mixer at low speed, beat liquid into dry ingredients until blended. Increase speed to medium; beat 2 minutes. Beat in 1 egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often.
- Stir in raisins and enough additional flour (about 2 - 2 ½ cups) to make a soft dough.
- Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, adding more flour while kneading. Shape dough into a ball and place in a greased medium bowl, turning dough over so the top is greased.
- Cover and let rise in a warm place (80 – 85 degrees F) away from draft, until doubled, about 1 hour.
- Punch down dough, turn onto floured surface. Divide into 15 equal pieces. Cover with bowl and let rest 15 minutes. Grease a 9x13 baking pan.
- Shape dough into balls; place in baking pan. Cover; let rise until doubled, about 1 hour.
- Preheat the oven to 350 degrees F. In a small bowl, beat the remaining egg. Brush tops of buns with egg.
- Bake for 25 minutes or until the buns are golden.
- Remove pan from oven to wire rack; cool buns completely. Prepare icing. Spoon into decorators bag with medium writing tip. Make a cross on top of each bun with icing. Makes 15.
Icing
- In a bowl, mix ¾ cup confectioners sugar with 1 tablespoon milk.
- Mix until icing consistency.
Notes
To form a soft dough:
- Use a wooden spoon to stir in the last amount of flour – batter will become too thick and stiff to beat with a mixer. Hold the bowl securely and beat dough vigorously, lifting over and under in circular motion until thoroughly mixed.
For smooth, round topped buns:
- Cut dough into equal size pieces. Hold each piece between fingers of both hands and gently pull down, tucking sides under.