This Is Not A Drill! Hot Cross Buns Are Coming To A Table Near You!


Submitted by Recipe Rain

This Is Not A Drill! Hot Cross Buns Are Coming To A Table Near You!

No traditional meal is going to be complete until you add these scrumptious hot cross buns to the table. Get them before they’re gone!

When my Grandma started asking around what we all wanted for Easter dinner, there were all kinds of ideas that were getting thrown at her. She has always done the best meal without having to get any input at all, so we basically were just telling her to make the stuff that she usually did. No matter how she was feeling, Grandma always took care of the cooking. I went over there a couple of days before Easter to see if there was anything I could help her with.

That’s when she handed me her recipe for hot cross buns. I knew that it was a secret of hers, so I felt pretty special that she was sharing it with me. There was some nervousness that passed over me thinking about whether or not I could make them as good as she did, but I wanted to give her a hand, so I was going to make my best attempt.

Do you want to know what Grandma’s secret hot cross buns recipe looks like? You can find it on the next page with just the push of that red button below!


This Is Not A Drill! Hot Cross Buns Are Coming To A Table Near You!

Prep time 30 mins; Bake time 20 mins

Makes about a dozen buns


  • BUNS:
  • 1/4 cup apple juice or rum
  • 1/2 cup mixed dried fruit
  • 1/2 cup raisins or dried currants
  • 1 1/4 cups milk, room temperature
  • 2 large eggs, plus 1 egg yolk (save the white for the topping)
  • 6 tablespoons Kerrygold butter, room temperature
  • 2 teaspoons instant yeast
  • 1/4 cup Domino light brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves or allspice
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 teaspoons salt
  • 1 tablespoon baking powder
  • 4 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 large egg white, reserved from above
  • 1 tablespoon milk
  • ICING:
  • 1 cup + 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 4 teaspoons milk, or enough to make a thick, pipeable icing


  1. Lightly grease a 10" square pan or 9" x 13" pan.
  2. Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl. Set aside to cool to room temperature. Note: If you worry about using plastic wrap in your microwave, simply cover the bowl with a glass lid.
  3. When the fruit is cool, mix together all of the dough ingredients (including the eggs and the egg yolk from the separated egg); hold out the fruit for the time being. Knead the mixture, using an electric mixer or bread machine, until the dough is soft and elastic. Mix in the fruit and any liquid not absorbed.
  4. Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.
  5. Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You'll make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan.
  6. Cover the pan, and let the buns rise for 1 hour, or until they've puffed up and are touching one another. While the dough is rising, preheat the oven to 375°F.
  7. Whisk together the reserved egg white and milk, and brush it over the buns.
  8. Bake the buns for 20 minutes, until they're golden brown. Remove from the oven, carefully turn the buns out of the pan (they should come out in one large piece), and transfer them to a rack to cool.
  9. Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.


If you would rather skip the icing, you can leave it off the buns. They are perfectly delicious without it!