Hot cross buns have a long history as sweet breads made for offerings to ancient deities. As religions evolved and changed, Christians adopted hot cross buns as a special bread to be made and eaten every year on Good Friday.
This basic hot cross bun recipe makes a sweet dough that can be divided into 9 large rolls or 12 smaller rolls. Each roll is topped with a deliciously sweet icing, making it a special treat for everyone who has a sweet tooth, or several sweet teeth.
- For the Buns:
- 1 12 fl. oz. can evaporated milk
- 1/2 cup butter (melted)
- 1/2 cup sugar
- 1/2 tsp. salt
- 1-1/2 tbsp. yeast
- 1 egg (beaten)
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 5 cups flour (all-purpose, approx.)
- For the Icing:
- 3/4 cup sugar (confectioners)
- 1 tbsp. milk
- 1 tbsp. butter (melted)
- 1/3 tsp. almond extract
- In a large bowl, stir in the evaporated milk and melted butter. Add the sugar, salt, and yeast. Stir until the sugar is dissolved.
- Mix in beaten egg, cinnamon, and nutmeg. Slowly mix in flour, one cup at a time until a soft dough is formed.
- Knead the dough for about 5 minutes.
- Put dough into a greased bowl and turn dough over so that the top is greased.
- Cover and let rise in warm place for 1 hour.
- Turn out dough and knead out air bubbles. Divide dough into 9 large rolls or 12 small rolls. Shape into rolls and place on greased baking or cookie sheet.
- Cover and let rise for 30 to 45 minutes or until double in size. Slash X on each bun top (optional).
- Bake at 350 F for about 45 minutes or until done. Remove from oven and allow to cool to warm.
- Mix icing ingredients into small bowl. Make a cross on top of buns with icing.
Bread Baking Tips:
- You can omit the egg in this recipe and replace it with 1/4 cup water.
- Egg substitute can be used in place of the egg.
- Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
- Store flour properly to keep it from spoiling.
- You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Evaporated milk can also be replaced with water and nonfat dry milk.
- There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||7 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|