Delicious homemade Hot Cross Buns are perfect for Easter time, or anytime! Sweet rolls loaded with currants or raisins.
Breads, Breakfast, Holidays

Hot Cross Buns an Old Fashioned Treat

This recipe for Hot Cross Buns came from my mother-in-law, who used to make them for the teachers at the kids’ school every year during Holy Week. I took a cue from her and made them for J’s preschool teachers last week.  They are a nice treat any time of year, yet somehow I only make them around Easter.

Delicious homemade Hot Cross Buns are perfect for Easter time, or anytime! Sweet rolls loaded with currants or raisins.

A few tips:

  1. It may look like you have too many raisins initially, trust me, once the dough doubles it will be enough (in fact I added about a 1/4 cup extra because I like raisins)
  2. The dough will be sticky when you are kneading it, resist the temptation to add more flour so it doesn’t become too dense. Better yet, if you have a mixer with a dough hook or bread maker (set for dough only) use that.
  3. She used to use a tiny syringe to make the X, available at your local pharmacy. You can pull out the pastry bag with a small tip. I usually just use a toothpick or  bamboo skewer or even a knife, whatever is handy.


Hot Cross Buns

Meal type Bread, Breakfast
Occasion Easter
A recipe for traditional Hot Cross Buns loaded with raisins. They make a great Ash Wednesday or Good Friday treat.


  • 3/4 cups milk
  • 1/3 cup butter (softened)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 Large eggs
  • 1/2 teaspoon vanilla
  • 1 packet active dry yeast (dissolved in 1/4 cup warm water)
  • 3 1/2 cups flour
  • 3/4 cups raisins
  • 3/4 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 cup powdered sugar
  • 1 teaspoon milk


Scald milk: in a saucepan heat 3/4 cup milk until bubbles begin to form around the edges, just before it is going to boil. Remove from heat.
In a large bowl, pour milk over butter sugar and salt. When dissolved add eggs and vanilla. When mixture is lukewarm add dissolved yeast. Add flour, raisins and spices in halves, beating until stiff and smooth. Place on floured surface and knead for 3 minutes.
Place dough in a greased bowl, cover and let rise until doubled. Turn out dough and knead for 1 minute. Return to bowl and let rise again. Place dough on floured surface and cut into halves, then quarters and then each quarter into 5 pieces (making 20 total buns). Shape into round buns and place on a cookie sheet and let rise about 45 minutes.
Bake at 350 degrees for 20 minutes. Combine powdered sugar and 1 teaspoon of milk to create a thin icing, if needed add more milk a small amount at a time. When cool, frost each bun with an X.

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Until next time, happy eating.

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