Traditionally made for Easter, hot cross buns originated in England, but the cross on the bun is rooted in an ancient Celtic symbol representing the human and the divine. Make our delicious recipe at home to celebrate Easter - or any day of the year!
Hot Cross Buns
2 packages yeast, active dry
2 cups of milk scalded and cooled (instructions below)
½ cup of butter or shortening
1 tsp. Salt
¾ cup sugar
½ to 1 tsp. Cinnamon, to taste
1 ½ cup raisins
8 cups flour (you may need less or more depending on the weather or other factors beyond your control)
In a small bowl soak your yeast in ½ cup of warm water.
Scald milk and cool to about 90 degrees.
- Scalding milk: bring the milk nearly to a boil (185°F), preferably in a thick-bottomed pan, and stir actively. (Stirring helps keep a protein skin from forming on the surface and keeps the proteins and sugar from sticking to the bottom of the pan.) If you don’t scald your milk before using it, there is a chance that the volume of your bread will be affected and it may not rise as much as you would like.
Cream together butter, salt, and sugar. Add beaten eggs, cinnamon, raisins, yeast, and cooled milk. Work in enough flour to make a soft dough. Set dough in a bowl and cover so it does not dry out. Let rise until it doubles in size.
After they have risen, punch the dough down and turn out onto a lightly floured board. We divide the dough into 2 oz. portions and roll into a ball. The experienced bakers can roll with both hands filling an 18 by 12 inch pan with 2 ½ dozen rolls in just over a minute. Home bakers can shape the dough as desired and bake until golden on top.
1 cup sifted confectioners sugar
1-2 tbsp. warm water, milk, or cream (use amount for desired thickness)
½ tsp. vanilla or lemon juice (use a bit of grated lemon rind with the lemon juice)
Spread or drizzle an X over each bun while slightly warm.