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How to Make Hot Cross Buns

This traditional Easter morning delight is very easy to make.
This recipe is a scaled down version and makes six delicious hot cross buns.


  • 2 teaspoons active dry yeast
  • 1/2 cup warm 2% milk (110 to 115 degrees F)
  • 1 tablespoon butter, softened
  • 1 egg
  • 4 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons raisins
  • 2 tablespoons dried currants
  • 1/4 teaspoon ground cinnamon
  • 1 dash ground allspice
  • 1 egg yolk
  • 1 tablespoon water

For the icing:

  • 1/4 cup confectioners’ sugar
  • 1/8 teaspoon vanilla extract
  • 3/4 teaspoon 2% milk


  1. Using a small mixing bowl, dissolve the yeast in the milk. Add in butter, egg, sugar, and salt. Combine ¾ cup of flour, raisins, currants, cinnamon and allspice.
  2. Add this to the yeast mixture and beat well. Stir in the rest of the flour or just enough to form a soft dough.
  3. Turn the dough on to a floured surface. Knead the dough until it becomes elastic and smooth. Do this for about 4 to 6 minutes. Place the dough in a greased bowl, turn it once to grease all over. Cover the dough and allow it to rise in a warm place until it doubles. This should take about an hour.
  4. Punch the dough down and shape into six pieces of 2 inch balls. Place 2 inches apart from each other on a baking sheet that is coated with nonstick cooking spray.
  5. Cut a cross on top of each bun using a sharp knife. Cover again and allow the dough to rise until it doubles. This will take about 30 minutes.
  6. Beat the egg yolk and water. Then brush it over the buns. Bake the buns at 375 degrees F for 13-15 minutes or until it is golden brown.
  7. Let cool on wire racks. Combine the icing ingredients and then piper over the buns.

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