Hot Cross Buns


Hot Cross Buns

These slightly sweet rolls are an Easter tradition in many families.

Makes about 2 dozen

  • 1 cup Milk
  • 8 tbsp Butter
  • 1/2 cup Sugar
  • 1 tsp Salt
  • 1 package (1/4 ounce) Dry active yeast
  • 2 Eggs
  • 4 cups Flour
  • 1 tsp ground Cinnamon
  • 1 cup Raisins
  • Egg white
  • Powdered sugar
  • Lemon juice


  1. Scald the milk (bring to just under a boil). Stir in the butter, sugar and salt. Cool slightly.
  2. Whisk in the yeast and allow to sit 5 minutes. Lightly beat 1 egg and add to the mixture.
  3. Sift the flour and cinnamon together. Add to the wet mixture to form a dough. Fold in the raisins.
  4. Cover and let it sit in a warm place for 2 hours. Lightly oil a cookie sheet.
  5. Form the dough into large buns. Return to a warm place for 1 hour. Pre-heat the oven to 400.
  6. Brush the tops of the buns with the other beaten egg. Bake for 20 minutes. Cool.
  7. Make a cross on top of each bun with an icing made of an egg white, powdered sugar, and a dash of lemon juice (blend them until a thick icing forms).