Total Time
Prep 0 mins
Cook 0 mins

This recipe was adopted during the Great Adoption of February 2005. The ingredients have been rearranged to allow a better flow of ingredient list.

Ingredients Nutrition


  1. In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg.
  2. Stir in warm water and butter, then beaten eggs.
  3. Using a wooden spoon, vigorously stir dough until smooth and elastic.
  4. Stir in raisins and candied peel.
  5. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes.
  6. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full.
  7. Brush tops with melted butter.
  8. Cover and let rise in a warm place until almost double, about 20 - 30 minutes.
  9. Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned.
  10. Let cool on wire racks until warm, about 10 - 15 minutes.
  11. Combine icing sugar with milk until smooth; place in a piping bag or spoon on top of buns to make crosses.


Most Helpful

This was sooooo easy and really delicious. My boys both asked if I was going to make some more! I did not use as much cloves as the recipe calls for and used a tad more cinnamon. Totally recommend this recipe!

Leominster Lee March 22, 2004

I made these for Easter and they were excellent! I halved the recipe and got 15 buns. I used 2 egg whites instead of one whole egg and used half skim milk and half water. I reaize that this is probably supposed to be a batter bread, but I added an extra cup of flour to make it kneadable, because I wanted to make these buns in a 13x9 pan instead of muffin tins. I rolled them into 15 little balls, let them rise, cut crosses in them, drizzled the icing into the indents of the cut crosses and they looked just like the ones at the store!! Everyone loved them, even my mom who claims she does not like hot cross buns, she ate 3 in a row! Thanks for the delicious recipe!

Suzie_Q March 24, 2008

These made the yummiest Hot Cross Bun's I have ever had. Thanks for this great recipe.

Aussiemum07 March 22, 2008

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