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Amelia Islander

Hot Cross Buns for Easter

Apr 16, 2014 02:00AM
When I was a young girl on Easter morning, I could care less about the basket of chocolate rabbits and peeps that were sitting at my bedside. Because my favorite Easter treats were homemade Hot Cross Buns that we would eat with our Easter dinner after church. My mother never made homemade bread any other time of the year, except for those special Hot Cross Buns. The original recipe for these eggy sweet rolls used pieces of pastry to form the crosses on the tops, but modern day rolls are decorated with icing, and that’s how my mother made them. Any yeast bread takes a while to make, with all the rising, but it’s certainly not difficult. You can make these the day before Easter and serve them the next day, but I find it’s best to ice them right before serving.

Old Fashioned Hot Cross Buns


¾ cup tepid water

3 Tbs. melted butter

1 Tbs. powdered milk

¼ cup white sugar

½ tsp. salt

1 egg

1 egg white

3 cups flour

1 Tbs. active dry yeast

¾ cup raisins

1 tsp. cinnamon

1 egg yolk

2 Tbs. water

½ cup confectioner’s sugar

¼ tsp. vanilla

2 tsp. milk


Put warm milk, butter, milk powder, ¼ cup sugar, cinnamon, salt, egg, egg white, flour, and yeast in a bowl and mix thoroughly. Then place on a floured surface and knead until dough is soft and flexible. Place dough in an oiled bowl, cover with a damp towel and let rise until double in bulk. Punch down the dough and let rest for about 10 minutes. Shape into 12 balls and place in a greased 9X13 glass pan, then let rise until double in size. Mix egg yolk and 2 Tbs. water together and brush on rolls. Bake at 375 degrees for 20 minutes, or until golden. Remove from pan and cool on a wire rack until completely cooled. To make crosses, mix together confectioner’s sugar, vanilla, and milk. Drizzle the icing on each roll, or use a piping bag. If icing is a bit thin, add more confectioner’s sugar until desired consistency.