The Pioneer Woman Tasty Kitchen
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Hot Cross Buns

4.50 Mitt(s) 6 Rating(s)6 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 5

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Level: Intermediate

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Description

A delicious Good Friday tradition. Deliver them to your friends for a meaningful Easter treat.

Ingredients

  • Buns
  • 2 cups Whole Milk
  • ½ cups Canola Oil
  • ½ cups Sugar
  • 1 package (2 1/4 Teaspoons) Active Dry Yeast
  • 4 cups All-purpose Flour
  • ½ cups (additional) Flour
  • ½ teaspoons (heaping) Baking Powder
  • ½ teaspoons (scant) Baking Soda
  • 2 teaspoons Salt
  • ¼ cups Sugar
  • 1 teaspoon Cinnamon
  • Spices: Cardamom, Nutmeg, Allspice (optional)
  • ½ cups Raisins
  • GLAZE
  • 1 whole Egg White
  • Splash Of Milk
  • Icing
  • 1 whole Egg White
  • Powdered Sugar
  • Splash Of Milk

Preparation

BUNS

Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.

Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.

Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.

Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)

Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.

PREHEAT OVEN TO 400 degrees

GLAZE

Mix 1 egg white with a splash of milk. Brush onto each roll.

Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.

Remove from pan and allow to cool on a cooling rack.

ICING

Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.

Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

Happy Easter!

5 Comments

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Vanessa on 4.1.2013

I made these yesterday for Easter dinner at a friends. Unfortunately the Icing did not turn out well, it would be helpful if you could give details on how much milk and sugar to mix with the eggwhite. I kept adding and after about 45 min the icing still was RUNNY. Needless to say, I gave up on the Cross part. Just Buns with runny icing over them.

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Firinne Solas on 4.10.2012

Very tasty! Even without the icing :) The flavour reminded me a lot of home!

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kathrynayres on 4.23.2011

I don’t know what I did wrong. These look so beautiful and I read a lot of the other comments, and it sounds like everyone had great luck with them. My first batch I did at 400 for 20 minutes and the bottoms were black. I did another batch and took them out 5 minutes early. The same thing. I tried once more and used the last of my flour. I went at 350 for 15 and the bottoms were very dark, not burned, but not good for Easter. The oven temp. thermometer says it’s right. I had them on the center rack. It must be a kitchen curse. Dang. I was so looking forward to them. I’ll have to wait a bit before trying again. I refuse to quit. They look so great. But, it will have to be in a week or so. I got so sad, that the burned rolls ended up a bit salty/soggy. . .

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meeshiesmom on 4.2.2010

Okay, I was so exited to make these when I saw the post. I started to think about the wonderful raisin bread my mother always made at Easter time. I made them this morning the only problem is I gave up bread for Lent! My husband loved them. I did ice them when they were still warm (hence the name hot cross buns) and the icing did not melt. I also added nutmeg and cloves to the sugar. Can’t wait to taste them on Easter. They smelled like heaven baking. This was a great recipe, thanks.

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whitestarmag on 3.31.2010

looks good – especially without (yuck) peel!

6 Reviews

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Samantha Citty on 5.17.2012

I made these this past Good Friday, and it was a hit! I substituted the rasins for Crasins and added a half teaspoon of nutmeg to make them a little bit sweeter, but not too sweet. Would love to make these again next year!

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Stephanie on 5.8.2011

Although mine did not turn out as pretty as the recipe picture, I think I got the flavor about right. Not an overly sweet treat, which is sometimes nice. Like little mini raisin breads! My friend and I decided you could easily use the dough to make a savory version (herbs and cheese?) as an appetizer, instead of the sugar and spice with raisin combination. Thanks for the recipe.

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commila on 4.24.2011

I agree with the previous reviewer that these are a little simple tasting….however, because I’m not familiar with what hot cross buns are supposed to taste like, I’ll go ahead and assume this is how hot cross buns are supposed to be! The reason I didn’t rate this one five mitts was because I found the egg white icing to be a little odd tasting (not to mention the fact that raw eggs carry some health risks). When I replaced it with a vanilla buttercream frosting, my husband and I found the flavor to be much more enjoyable…sort of like a cinnamon roll. Overall, these are a fun Easter treat :) Be sure to watch them closely in the oven…mine were well browned within 15 minutes! Oh, also, I used lowfat milk and nothing awful happened. Thanks Ree for posting.

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snowymt on 8.20.2010

Thank you for helping me prove that I can bake bread! Love these with extra raisins :o)

http://icantotallymakethat.blogspot.com/2010/04/favorite-friday-recipe-raisin-buns.html

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carissaleigh on 7.26.2010

these were so popular with my family and friends for easter! next time I think I’ll add more raisins and increase the spices a bit because I thought they were a little simple… but that’s just me!

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