Hot Cross Buns

Hot Cross Buns were traditionally made on Good Friday
but they have become a typical breakfast treat during the entire Easter season.

The following recipe has a subtle sweetness from the hint of cinnamon and the icing cross.  You can add currants or raisins if desired.

This recipe makes 28-36 buns.


  • 4 Tbsp sugar
  • 1 tsp salt
  • ¾ tsp cinnamon
  • 3 Tbsp butter, melted
  • 1 cup scalded milk
  • 1 beaten egg
  • 1 Tbsp yeast dissolved in ¼ cup water
  • 4 – 4 ¼ cups flour
  • ½ cup raisins or currants (optional)
  1. Mix the sugar, salt and cinnamon in a bowl.
  2. Add the butter and the milk and let the mixture cool.
  3. Stir in the beaten egg and the yeast/water mixture.
  4. Add flour until the dough can be easily handled.
  5. Turn the dough on to a lightly floured surface.
  6. Cover it with a mixing bowl and let it rest for ten minutes.
  7. Knead the dough until it is smooth, then place it in a greased bowl.
  8. Cover it and let it rise for 1 ½ hours.
  9. Punch down the dough.
  10. Let it rise for fifteen minutes.
  11. Form the dough into 1 ¾-inch balls.
  12. Place them in a greased pan.
  13. Cover the balls and let them rise for forty minutes.
  14. Bake them at 375 degrees for 12-15 minutes until they are light golden brown.
  15. Decorate the buns with an icing cross made with a Powdered Sugar Glaze