|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 is shaped into 12 rolls. Each roll is topped with a deliciously sweet icing, making it a special treat for anyone with a sweet tooth.
"The hot cross buns were easy and came out great—fluffy and yeasty, and, I thought, sweet enough. Begin to check the buns after about 20 to 25 minutes in the oven and look for an internal temperature of around 190 F or slightly higher. I loved the almond flavored icing." —Diana Rattray
- For the Buns:
- 1 (12-ounce) can evaporated milk
- 1/2 cup butter (melted)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons yeast
- 1 egg (beaten)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 5 cups (638 grams) all-purpose flour
- For the Icing:
- 3/4 cup confectioners sugar
- 1 tablespoon milk
- 1 tablespoon butter (melted)
- 1/4 teaspoon almond extract
Gather the ingredients.
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 8 to 10 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 12 pieces. Shape into rolls and place on greased baking sheet or cookie sheet.
Cover and let rise for 30 to 45 minutes or until double in size.
Preheat oven to 350 F. Slash an "X" on each bun top (optional).
Bake at 350 F for about 20 to 30 minutes until golden brown. Look for an internal temperature of about 190 F or slightly higher. Remove the rolls from oven and allow to cool.
Mix icing ingredients in a small bowl.
Make a cross on top of buns with icing.
- To decorate the rolls easily, put the icing mixture in a small plastic sandwich bag. Cut out a piece of a corner, and pipe the icing onto the rolls.
- 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.
- There is a milk to dry milk powder conversion table. You can use it to figure out how much dry milk to add to the water if you decide to replace the milk in the recipe.
- To replace the egg, use 2 tablespoons of water and 1 tablespoon of vegetable oil.
- Egg substitute can be used in place of the egg.
- 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.
How to Store Hot Cross Buns
Transfer cooled hot cross buns to an airtight container and keep them in a cool, dark place for up to 2 days.
To freeze hot cross buns, place them in zip-close freezer bags and freeze for up to 3 months. Defrost the buns at room temperature for about 2 to 3 hours.