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    You are in: Home / Recipes / Hot Cross Buns Recipe
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    Hot Cross Buns

    Total Time:

    Prep Time:

    Cook Time:

    22 hrs 40 mins

    2 hrs 40 mins

    20 hrs

    Molly53's Note:

    Hot cross buns are a type of sweet spiced bun made with currants and leavened with yeast and has a cross marked on the top. If you wish, you can mark the cross with confectioners' frosting. These buns are traditionally eaten on Good Friday and during Lent. Bakers hawking their wares would cry: Hot cross buns, Hot cross buns, one ha' penny, two ha' penny, hot cross buns. If you have no daughters, give them to your sons, one ha' penny, two ha' penny, Hot Cross Buns From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time approximate.

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    Units: US | Metric


    1. 1
      Add sugar, butter and salt to milk and cool to lukewarm.
    2. 2
      Stir in softened yeast and 1 well-beaten egg.
    3. 3
      Sift flour and cinnamon together, add to liquid with currants and mix well.
    4. 4
      Cover and let rise until doubled; punch down and shape into large biscuits.
    5. 5
      Place on a well-greased baking sheet, cover and let rise until doubled.
    6. 6
      Preheat oven to 400°F.
    7. 7
      Beat remaining egg and brush tops of buns; cut a cross on each with a very sharp knife.
    8. 8
      Bake for 20 minutes.

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    Ratings & Reviews:

    • on April 12, 2009


      This was Great. I did add some mixed spice as my mother always put this in with cinnamon. I also added some dried apricot for a fruitier bun.Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Hot Cross Buns

    Serving Size: 1 (42 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 107.7
    Calories from Fat 21
    Total Fat 2.4 g
    Saturated Fat 1.3 g
    Cholesterol 22.8 mg
    Sodium 70.3 mg
    Total Carbohydrate 18.9 g
    Dietary Fiber 0.7 g
    Sugars 6.2 g
    Protein 2.6 g

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