Hot Cross Buns
Folks today we’re sharing a traditional bread just in time for the Easter celebration!
So, history has it that these delicious buns originated in the 12th Century. An Anglican Monk baked them and marked them with a cross in honor of Good Friday. Over time they became a symbol of Easter Weekend.
These buns are on the sweet side with a cinnamon and spiced flavor. Unlike a typical biscuit, they are a more dense, sweet, yeast rolls with raisins mixed in.
And depending how you roll them and bake them, they can be small or large satisfying rolls.
So, as I like to say let’s Praise the Lord and pass the Biscuits, or in this case the Hot Cross Buns!
Hot Cross Buns - Cowboy Kent Rollins
- 1/2 Cup sugar
- 1 1/2 Cups whole milk lightly warmed
- 4 tablespoon Butter softened
- 2 large Eggs slightly beaten
- 1 Pkg Active dry yeast or instant yeast
- 4 Cups All-purpose flour
- 1 teaspoons Salt
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice
- 1/2 Cup Packed Light Brown Sugar
- 1 Cup Raisins
- Icing recipe see below
Whisk together the sugar, milk and yeast. Set aside for about 10 minutes or until bubbles appear. Then mix in the butter and eggs.
In a separate bowl, combine the flour, salt, cinnamon, nutmeg, allspice and brown sugar.
Pour the wet mixture into the flour mixture and beat for about 5 minutes
Mix in the raisins for about 2 minutes. The dough will be ready when it's moist but not too sticky. You may need to add a little more flour if it is too wet.
Remove the dough and placed in a greased bowl. Cover with plastic wrap and let sit in a warm place for about two hours or until doubled in size.
Preheat the oven to 375 degrees F.
Lightly flour a surface turn the dough out. Punch down the dough and divide roughly into 15 equal parts. Roll each piece into a ball and place on a large baking sheet. Cover with a damp cloth and set aside for another 30 minutes or until doubled in size.
Bake for about 15 to 20 minutes or until lightly browned but still soft in the middle. Be careful not to over bake.
Meanwhile in a small bowl make the icing: Mix together 2-4 tablespoons softened cream cheese, 1 tablespoon softened butter, 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Slowly add in 1 teaspoon of water at a time until it reaches a thick icing consistency. Place the mixture into a piping bag and keep refrigerated until ready to use.
When the buns are done, pull out of the oven and let them cool completely before piping a "Cross" icing on top.
[…] about five minutes, and then slice and serve with your favorite traditional Easter sides, like my Hot Cross Buns and Deviled […]