Wednesday, March 31, 2010

Hot Cross Buns

On Friday, Saturday and Sunday, I'll be making Hot Cross Buns. Since I've never posted a recipe for them before Easter, you've never been able to join me in my indulgence. There's no excuse this year! And, actually, these are a relatively low calorie treat, so why not try them?

I've found through the years that regardless of how many Hot Cross Buns you plan to make, the best way to do it is to make one batch the size of this recipe at a time; that way, the next batch is mixing while you form your cute little dough balls. I've tried doubling it to save mixing time, but it's too hard for my brain to process splitting the dough so many times.


1 cup warm milk (around 100F)
2-1/2 tsp yeast
4 cups all purpose flour
1/4 cup melted butter
5 tbsp sugar
3/4 tsp salt
1-1/2 tsp cinnamon

2 eggs
1 cup raisins

Put the milk in the bread machine mixing container, or in a mixing bowl, and sprinkle the yeast over it. Add the other ingredients in the order given, reserving the raisins until after all of the ingredients are well combined, and the dough is forming a nice, stiff ball. Turn the bread machine on to mix only for 15 minutes, or mix in the Kitchenaid stand mixer (stirring the ingredients together by hand will be hard, since this is stiff dough). 5 minutes before the mixing is done, pour in the raisins. Let the dough stand for 5 to 10 minutes, then divide into 16 pieces. Form each one into a ball, and let rise until nearly doubled in size. Brush with 1 egg yolk mixed with 2 tbsp water, and let the dough rise a few minutes longer. Bake at 375F for 22 to 25 minutes, until the desired degree of brown is reached.

To make these in advance, make the dough, form into balls, brush with the egg yolk, then cover with oiled waxed paper and plastic wrap. Place the baking trays in the refrigerator overnight, and remove from the refrigerator while the oven preheats. Bake at 375F for 22 to 25 minutes, and let the buns cool somewhat before putting the frosting cross over them.

The plan now is for probably 5 or 6 batches of these. With one daughter home for Spring Break, another coming for Easter weekend, and one son coming for Easter weekend, they'll each need some to take back to college - probably a dozen each, allowing for roommate consumption. And we'll probably see gobbling of about 2 dozen each day of the weekend, so that's a lot of baking.


Christo Gonzales said...

I dont even know the whole song and I want to sing "hot cross buns" you are such a good baker!

Mary Bergfeld said...

Marjie, you buns look wonderful. I found your blog by chance but having skimmed through your posts I know I'll be back often. Have a wonderful day. Blessings...Mary

Sarah said...

I love hot cross buns. Good for you for making them. There is a good recipe in an old Chatelaine magazine cookbook. Hey, check my blog tomorrow for a gift!

SissySees said...

Wow! That's a lot of baking. I hope you get lots of hugs and "you're the best, Mom!" from the crew.

Anonymous said...

Thanks for the recipe....I've tried a few and maybe they haven't worked because I double them all.

Pam said...

They look so good! I sure wish we were neighbors so I could try all of your baked goods. :)

pam said...

I have tried several hot cross bun recipes and none of them seem to be the flavor I remember from when I was little. I'll have to give these a try!

Barbara said...

I've always been negative about hot cross buns because my mother made them with candied fruit or something, which I didn't like as a child.
But yours only has raisins which I love! Thanks for opening my eyes. (Usually I don't even read hot cross bun recipes!)

The Blonde Duck said...

I've actually never had a hot cross bun.

Anonymous said...

Marjie, your hot cross buns look really yummy. Can you do the mixture in the bread machine and then cook them in the oven.

I have recently made some Polish Rye Bread with Caraway seeds and Spelt/Wholemeal Bread. The Polish Rye Bread instructions are to be made by hand but I do it in the bread machine and cook in the oven.

You are really a wonderful cook and I would like to thank you for sharing your recipes to the world.

I'm am now on Facebook, if you wish to be my friend my name:- is Sabina Kraszewski.

Happy Easter.
Sabina x (From Australia)

Sue said...

I haven't had them since my Grandmother died. She loved them and made them every year.

Claire S. said...

I was just wondering yesterday if you were going to post hot cross buns. Thay do look good.

Mickle in NZ said...

Hooray - an "angry bun*" recipe that can easily be halved for singletons like me.

*A term Mickle and her Dad came up with one year.In a similar tone a workmate of Dad's with the surname Wilde was always referred to as "The Angry Man", while my sister's one off reference for Mum's school friend June (based on June's married surname)resulted in Mickle and sister referring to her as "The Giddy Lady".

Now - do get those college kids learning bun baking. My Folks found it a wonderful way to keep 2 girls involved when we were many years younger than now.

grace said...

good grief, what an endeavor. you'll be getting your fill of these, that's for sure. if the little rhyme plays in your head every time you think of these treats as it does in mine, you'll be nutso by sunday. :)

Lapdog Creations said...


Paula said...

Oh my gosh, I saw these at the store today and immediately thought of you! Yours look waaaaayyyy better than what was for sale at the store bakery. There's just something nostalgic about hot cross buns! Man, now I'm humming that song in my head! Hot cross buns, hot cross buns, one a penny, two a penny, hot cross buns!