Prep 1 hr 45 mins
Cook 15 mins
Make and share this Hot Cross Buns recipe from Food.com.
- 2 (1/4 ounce) packages active dry yeast
- 1⁄2 cup water (110 to 115 degrees)
- 1 cup warm milk (, 110 to 115 degrees)
- 1⁄2 cup sugar
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 6 1⁄2-7 cups all-purpose flour
- 4 eggs
- 1⁄2 cup dried currant
- 1⁄2 cup raisins
GLAZE AND ICING
- 2 tablespoons water
- 1 egg yolk
- 1 cup confectioners' sugar
- 4 teaspoons milk
- 1⁄4 teaspoon vanilla extract
- In a mixing bowl, dissolve yeast in water.
- Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
- Add eggs, one at a time, beating well after each.
- Stir in the currants, raisins and enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
- Place in a greased bowl; turn once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; shape into 30 balls.
- Place on greased baking sheets.
- Cut a cross on top of each roll with a sharp knife.
- Cover and let rise until doubled, about 30 minutes.
- Beat water and egg yolk; brush over rolls.
- Bake at 375 degrees for 12-15 minutes.
- Cool on wire racks.
- For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.
These are just perfect! I was looking at hot cross buns in the store today and thinking how they must be easy to make. This recipe proved it. I even forgot the salt but it didn't seem to affect the recipe. They taste so much better fresh out of the oven than the store-bought ones. I baked them for 15 minutes at 170 C in a fan oven (it would be about 190 C in a normal oven) and they turned out a beautiful dark brown.
Excellent and easy to follow recipe. I used Rapid Rise yeast (2 pkgs) and proofed the yeast then added according to instructions. I also added 2 tbs of lemon juice replacing the milk called for. Then I spooned the icing into a baggie, cut the end and piped my cross. Just wonderful and tasty
Followed the recipe to the letter, and like some other reviewers, the thing just didn't rise. Actually it never actually looked like bread dough at all. Added to the Never Again List.