Hot Cross Buns

Beth M. Recipe

By Beth M. BakinTime

Prep Time:
Cook Time:

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
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

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Carol Junkins CarolAJ
Apr 3, 2015
Beth, I am just seeing this recipe now !!! omg,, gotta make this, congrats on your blue ribbon and featured on home page !!!
Michele Chrysanthou Michele_Chrysanthou
Apr 23, 2014
I just made these today. After Easter, my son said "off season" but they will be perfect for breakfast in the morning. This recipe was easier than I thought and the dough rose beautifully (which never happens for me). So much better than grocery store buns.
Andrea Strachan pandybear
Apr 21, 2014
I made these this weekend and they turned out drier than I had hoped - they also lacked flavour. There is no salt in this recipe and I think it needs salt. They smelled amazing while they were baking and they are absolutely delicious toasted with butter. I put icing on them after they were toasted and buttered. A really good recipe that needs just a couple of tweaks!
Patricia Roy awesomeness
Apr 19, 2014
I couldnt wait either. Made another batch today. My family enjoyed them. Delicious. Happy easter to you.