Hi Friends! Today I am sharing a favourite Easter recipe with you! I’ve been making these Hot Cross Buns for over 20 years and they are the BEST! Melt in your mouth, fluffy, soft, spicy, scrumptious rolls that have always been a hit with my friends and family. I hope you make them and enjoy them as much as we do!
Here’s my recipe for a double batch which will make approx. 3 dozen rolls (depending on how big or small you make them):
Incredible Hot Cross Buns!
- 1 cup warm water
- 2 tsp sugar
- 2 envelopes yeast
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs (at room temp)
- 2 tsp salt
- 4 tsp Cinnamon
- 1 tsp Cardamom
- 1 tsp Nutmeg
- 2 tsp Vanilla
- 1 tsp Butter Flavouring (optional)
- 1 1/2 cups warm milk
- 2 cups all-purpose flour
- 1 cup currants (optional)
- 4 tbsp candied peel or fruit (Glace Mix)
- Zest from 1 fresh orange and lemon
- 4 1/2 cup all-purpose flour
- Stir water and sugar together to dissolve. Sprinkle yeast over water, stir and let stand 10 minutes.
- Cream butter and sugar. Add eggs and beat until fluffy. Mix in salt, cinnamon, milk, and vanilla. Mix in the first amount of flour. Add yeast mixture and mix well.
- Add currants and peel. Add remaining flour. Mix well and add more flour if needed. Knead until smooth and elastic. Place in a greased bowl, cover, and set aside in a warm place for about 1 hour or until doubled in size.
- Punch dough down and shape in 36 balls (more or less, depending on the size you want). Place in greased baking pans (I also use my large stoneware bar pan from Pampered Chef – don’t grease it). Use scissors or knife to cut crosses into the tops of the buns. Cover with a clean tea towel and let rise until double in size.
- Bake at 350′ for about 20 minutes. Place on racks then ice crosses when buns are cool.
- 1 cup icing sugar
- 3 tsp fresh lemon juice
- 1 tsp vanilla
Mix all together adding more lemon juice if needed to make a (barely) pourable glaze.
The buns are best served warm with a bit of butter, Enjoy!