Hot Cross Buns
Serves: 12
  • For the Dough -
  • ¾ cup warmed milk {Heat to between 105 and 110 degrees F}
  • 4 teaspoons dry yeast
  • ⅓ cup white sugar
  • 3¾ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 3 eggs
  • ½ cup vegetable oil
  • ½ cup currants
  • ½ cup mixed diced peel
  • For the Glaze
  • ½ cup sugar
  • 3 tablespoons water
  • For the Icing
  • ¾ cup icing sugar, sifted
  • Approximately,1 tablespoon milk, may need a little more.
  1. For the Dough -
  2. In a small bowl, dissolve 2 tbsp of the sugar in the warm milk. Sprinkle in yeast; let stand for 10 minutes or until frothy.
  3. Meanwhile, in a large bowl, fitted with a paddle attachment, blend together remaining sugar, flour, salt, cinnamon, nutmeg and cloves. Make a well in the centre.
  4. In a separate bowl, whisk together.the eggs and vegetable oil.
  5. Attach the dough hook (or if mixing by hand use a wooden spoon).
  6. Add the eggs and oil mixture to the dry ingredients. Mix.
  7. Add the milk and yeast mixture. Mix until a soft, slightly sticky, dough forms.
  8. Using the dough hook or by hand on lightly floured surface, knead for 5 - 7 minutes (dough will be smooth and elastic)
  9. Towards the end of kneading, add the currants and mixed peel and knead in.
  10. Place dough in greased bowl, turning to grease all over.
  11. Cover with clean tea towel, let rise in warm draft-free place until doubled in size, about 1 hour.
  12. Turn out the risen dough onto a lightly floured work surface. Gently shape dough into a log and divide into 12 even pieces.
  13. Shape each piece into a ball.
  14. Evenly space the balls (3 across and 4 down) in a greased 9-x-13-inch pan, Cover the pan with a tea towel and let rise for 45 minutes.
  15. Preheat the oven to 350 F. Uncover the buns and bake for 25 to 30 minutes, until a golden brown on top. Glaze while in the pan and still hot from the oven.
  16. For the Glaze -
  17. In a small saucepan, stir together sugar and water. Cook over medium heat until dissolved; brush over buns. Let buns cool in pan.
  18. For the Icing -
  19. Stir icing sugar with milk until an until a thick, smooth consistency.
  20. Using a piping bag fitted with a small round tip, pipe cross on top of each COOLED bun.
Recipe by Older Mommy Still Yummy at