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Hot Cross Buns

Hot Cross Buns




12 buns


1 hour 15 minutes


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  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 1 teaspoon salt
  • 1 teaspoon freshly grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup butter OR margarine
  • 2 eggs
  • 1/2 cup dried currants OR raisins
  • 1 egg white, lightly beaten

Powdered Sugar Glaze

  • 3/4 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 to 3 teaspoons milk



  1. To make dough: Combine 1 cup flour, sugar, undissolved yeast, salt, lemon peel and nutmeg in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F); stir into flour mixture. Stir in eggs, currants, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 12 equal pieces; form each into a ball. Place, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.
  3. With sharp knife, cut shallow cross in top of each bun. Brush egg white over tops. Bake at 375°F for 15 to 18 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze in shape of cross.
  4. Powdered Sugar Glaze: Combine all icing ingredients in a small bowl; stir until smooth.


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