Easy Hot Cross Buns – An Easter tradition. Buns bake up soft and fluffy. Delicious with hints of cinnamon and nutmeg. Perfect for Easter brunch or dinner.
Can I admit something to you right off the bat? OK. Great! I’m so glad we can be honest here. I just need to get some stuff off my chest. For example. My house isn’t perfectly clean. I don’t make 17 homemade meals a week. I do buy bought store bought bread. Yikes! But I do.
It would be impossible for me to make everything single thing homemade. Would I love to? Yes, I’d love to find the time to have multiple homemade breads each week along with homemade yogurt, granola bars, desserts. As well as most breakfast, lunches and dinners. But it’s not feasible.
So I do what I can. I make the most of the time God has given me and go for it. Some weeks look different then others. Some weeks we have multiple fresh breads but not so hot dinners. It’s all give and take.
Hot cross buns. They’re NEW for me. I’ve always been intrigued by them. And once I read the story I knew I had to make them. And once I made them I knew I had to share with all my fabulous readers.
These sweet little buns have such a history. Did you know? Here’s a great article on the myths or ideas of where the Hot Cross Buns derived. Such a great little history lesson.
This is definitely the most exciting time of the year for Christ followers. “Up from the Grave He Arose.” ” Hallelujah…what a Savior”
It’s such a privilege to celebrate Jesus and his victory over death. Because of Him we never have to face true death. We are transformed in the twinkling of an eye to live eternally for ever in Heaven. What a grand hope we have.
Til we meet and eat again,
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- ¼ cup apple juice
- ⅔ cup raisins
- 1¼ cups milk, room temperature
- 3 large eggs, 1 separated (use 1 egg white later)
- 6 tablespoons butter, room temperature
- 2 teaspoons instant yeast
- ¼ cup light brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves or allspice
- ¼ teaspoon ground nutmeg
- 1¾ teaspoons salt
- 1 tablespoon baking powder
- 4½ cups all-purpose Flour
- 1 large egg white, reserved from above
- 1 tablespoon milk
- 1 cup + 2 tablespoons confectioners' sugar
- ½ teaspoon vanilla extract
- pinch of salt
- 4 teaspoons milk, approx
- Grease a 10" square pan or 9" x 13" pan.
- In a medium box combine the apple juice with the raisins, cover with plastic wrap or a glass lid and microwave just until warm, about 30-60 seconds, and the plastic begins to shrink around the bowl. Set aside to cool to room temperature.
- After it's cool, mix together all of the dough ingredients except the raisins, and knead, using an electric mixer or bread machine, Knead until the dough is soft and elastic. Mix in the raisins and apple juice mixture.
- Cover with a towel or plastic wrap and let the dough rise for about 1 hour. It should become puffy but it may not double in size.
- Divide the dough into similar sized pieces, about 3¾ ounces each. A heaped muffin scoop (about ⅓ cup) makes about the right portion. This makes about 12 to 14 buns. Using greased hands shape them into round balls. Place in the greased pan.
- Cover the pan, and let the buns rise for 1 hour, or until puffy and touching one another. Meanwhile, preheat the oven to 375°F.
- Whisk together the reserved egg white and milk. Brush over the buns.
- Bake for 20 minutes and golden brown. Remove and place on a rack to cool.
- Mix together the confectioner's sugar, vanilla salt and milk. After the buns are completely cool, pipe a cross shape across each bun.
Recipe from: King Arthur Flour
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