Beth M. Recipe

Hot Cross Buns

By Beth M. BakinTime

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:
Cooking Method:

Beth's Story

The aroma of baking bread,with cinnamon and nutmeg brings pleasure, and just out of the oven with or without butter, they satisfy and melt in your mouth! My cousin,Don, provided this yummy recipe which easily makes 24 buns. My husband came home while I was making these, and he said "I'll be back for those when they're ready!" :-)
The chopped candied fruit adds a different flavor which is also so delicious. MY FAVORITE EASTER RECIPE!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh my ... this traditional Easter roll made the Test Kitchen smell so good. I wish I could bottle it! I used candied fruit in this recipe - I am sure that my guests will love this when I serve these on Easter.


5 1/2 c
all purpose flour, amount may vary from 4 3/4 cups
1/3 c
1 1/2 tsp
1/4 tsp
freshly grated nutmeg
2 pkg
active dry yeast
3/4 c
1/2 c
1/4 c
butter or margerine
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1 c
raisins, (or you decide the amount)
8 oz
mixed dried candied fruit (instead of raisins) wonderful for easter!

Directions Step-By-Step

Combine: 1 1/2 cups flour, sugar, cinnamon, nutmeg and yeast. Heat milk, water, butter or margerine (until hot @130 degrees or so) and add to dry ingredients. Using a wooden spoon beat for 2 minutes. Stir in beaten eggs and blend well.
Add enough flour to make soft dough. Knead 6-8 minutes. (see Note #1) I used a DOUGH HOOK and a stand mixer for this, and added flour until it was not sticky but could be pulled from the dough hook leaving it clean! This is when you decide to use 4 3/4 cups flour or as much as 5 1/2 cups flour. Add the raisins or candied fruit in this step, kneading to mix in evenly.
Cover; let it rest until dough rises,(mine took about 1 hour). Punch down. Divide into 18-24 balls, I used a greased ice cream scoop to measure equal amounts.
Put on greased sheets or in 8" pans about 1" apart. Cover and let them rise (mine took about the same amount of time as the first resting). The balls about doubled in size.
Place in a preheated 375 degree oven, for about 20 minutes. When nicely browned let cool on rack. Frost with a mixture of Confectioners' sugar and fresh lemon juice (or vanilla flavoring).
Note #1 my cousin said NOT TO USE AN ELECTRIC BEATER, as the batter climbs the beaters!

#2, Some folk like to brush the dough with an egg white mixed with a Tbs. of water before baking buns.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Collection: Easter Treats

  • Comments

  • 1-5 of 36
  • user
    Cheryl Newman trouble7914 - Mar 18, 2011
    I will try these, looks simple enough. The Shelter Bake Sale ios the day before Easter I think I will make them now and then for the bake sale. The now baking will be tghe test so I make sure the turn out for the bake sale. Thank you! PS I use jar yeast instead of packaged I'm thinking the amount is a tablespoon and a teaspoon would equal 2 packets.
  • user
    Beth M. BakinTime - Mar 18, 2011
    Glad you're trying them; and I like to make them once for myself before baking them for someone else as you are doing. The envelope sayss it is equal to 2 & 1/4 tsp. so multiplying that, 4 & 1/2 tsps. or 1 Tbls. and 1 & 1/2 tsps. would be fine. If you are using a little more it might not matter much. The temperature of the water and the room temperature while the dough is resting need to be warm. I used a little too much lemon in the icing, so they had a real tangy flavor; but they are going quickly. I froze some and reheat one or two in the microwave and enjoy them at breakfast time with a good cup of coffee. :-)
  • user
    Cheryl Newman trouble7914 - Mar 18, 2011
    Thank you for the info. I will probably use Flora Di Silica which has a citrus flavor and only a few drops will do the trick. I purchase all my flavorings from King Arthur Flour I will let you know how they turn out.
  • user
    Beth M. BakinTime - Jun 1, 2011
    I shared a photo of this recipe.
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  • user
    Beth M. BakinTime - Jun 1, 2011
    I shared a photo of this recipe.
    View photo