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Hot Cross Buns

0 min
0 min
An Easter favorite in our family for years. Well liked by all.


1 1/4 cup scalded milk( heat until skin forms, or about 110')
3/4 cup sugar
1 tspn salt
6 cups white flour ( more or less)
2 tspn ground cinnamon
1/2 tspn ground allspice
1/2 cup oil, softened margarine, or softened butter
2 eggs
2 Pkgs Dry Yeast
1/2 cup warm water (110 degrees F or less)
1 cup raisins


Pour scalded milk over sugar and salt, stir until blended. Mix in 2 cups of flour, next add the spices, and then add the shortening. Beat eggs lightly in a small bowl and then add in to mixture. Let this cool a bit so we don't kill the yeast.

Disolve the yeast in the warm water, add this to the mixture, mix on low, add raisins.

Add enought flour to make a soft dough (judgement call) work dough until smooth.

Form dough into a ball, place in a greased bowl, turn dough until all sides are oiled/greased well. Cover with a cloth and let rise in a warm place, until double (about 45 minutes to an hour with quick rising yeast, or 2 to 3 hours with regular yeast).

After the first rise, punch the dough down and shape into a ball again, let it rest for about 10 minutes. Now shape into rolls, (for each bun, pinch off a ball of dough about the size of a baseball) place rolls side by side, on a large greased baking pan. Cover and let rise until double again. Before baking take scissors and snip little crosses in the top of each bun.

Bake at 375' for approximately 20 to 30 minutes, or until done (knock on it with a knuckle should sound hollow).

Remove from oven, let cool. While they are cooling take a cup of powdered sugar, add milk little at a time until you get a nice sugar icing. drizzle this in the crosses you previously cut into the top of each bun.

Can be eaten as is, with butter, or whatever, it is a raisin bread after all.