Recipes

HOT CROSS BUNS
  • Ingredients
  • 1 cup milk
  • 3 TB butter or margarine
  • 1/3 cup sugar
  • 1 pkg. active dry yeast
  • 1/4 cup warm water (110 F.)
  • 3/4 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 tsp. ground cloves
  • 3 1/2 to 4 cups all-purpose flour
  • 2 eggs, beaten
  • 3/4 cup dried currants
  • 1/4 cup finely diced candied orange peel, citron or
  • pineapple
  • 1 TB oil
  • 1 egg yolk diluted with I teaspoon water
  • Lemon Glaze, see following
Directions
  1. In a small saucepan, scald milk by heating until bubbles form around the edges
  2. Add butter or mar- garine and sugar
  3. Stir until sugar is dissolved
  4. Cool to lukewarm, about 110 degrees F
  5. In a large bowl, dissolve yeast in warm water
  6. Stir in lukewarm milk mixture, salt, cinnamon, nutmeg, and cloves
  7. Stir in 2 cups flour and beaten eggs
  8. Beat until smooth
  9. In a small bowl, mix currants and candied fruit with 1/2 cup flour
  10. Stir into milk mixture
  11. Gradually add enough flour to make a stiff dough
  12. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes
  13. Add 1 table- spoon oil
  14. Place dough in bowl, turning once to oil top
  15. Cover with a cloth
  16. Set in a warm place free from drafts and let rise until doubled in bulk, about 1 1/2 hours
  17. Punch down in bowl
  18. Shape dough into 1 1/2 inch balls and place on a baking sheet. Cut a cross in top of each ball with a sharp knife or scissors
  19. Brush lightly with diluted egg yolk
  20. Cover and let rise in a warm place until doubled in bulk, 30 to 45 minutes
  21. Preheat oven to 400 degrees F. Bake about 10 minutes or until lightly browned. Cool slightly on cooling racks
  22. Prepare lemon Glaze and pour into crosses on buns
  23. Make 30 to 35 buns. Lemon Glaze: Combine 1 cup powdered sugar, 1/2 tsp
  24. grated lemon peel and 1 TB lemon juice in a small bowl. Mix until smooth.


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