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Hot Cross Buns Recipe

User Rating 5 Star Rating (1 Review)


Hot cross buns
Gentl and Hyers/Photodisc/Getty Images
Hot Cross Buns are a traditional favorite for Good Friday, Easter, and throughout the Lent season, but they are enjoyable year-round. Yeasty rolls are filled with currants or raisins and nuts, then topped with a cross of icing. In spite of the raisins and icing, these are not sweet rolls. The hazelnuts are optional.

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes


  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 1 package active dry yeast
  • 1 teaspoon ground cinnamon
  • 3/4 cup milk
  • 1/2 cup cooking oil
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 3 eggs
  • 2/3 cup currants or raisins
  • 1/2 cup chopped hazelnuts (filberts) (optional)
  • 1 slightly beaten egg white
  • 1 cup sifted powdered sugar
  • 1 tablespoon hazelnut liqueur or milk
  • 1/4 teaspoon vanilla
  • Milk


In a large mixing bowl combine 1-1/2 cups of the flour, the yeast, and cinnamon. In a small saucepan heat and stir 3/4 cup milk, the oil, granulated sugar, and salt until warm (120 degrees F to 130 degrees F). Add to flour mixture along with whole eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.

Using a spoon, stir in currants or raisins, hazelnuts (if desired), and as much of the remaining flour as you can mix in with a wooden spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise until nearly double (about 1-1/2 hours).

Punch dough down. Turn out onto a floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions; shape each portion into a smooth ball. Place balls 1-1/2 inches apart on a greased baking sheet. Cover and let rise until nearly double (30 to 45 minutes). With a sharp knife, make a shallow crisscross slash across each bun. Brush with egg white. Bake in a 375-degree F oven for 12 to 15 minutes or until golden brown. Cool slightly.

In a mixing bowl combine sifted powdered sugar, hazelnuts liqueur or milk, and vanilla. Stir in milk, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle buns with icing. Serve warm.

Yield: 20 buns

Nutritional facts per serving calories: 201 , total fat: 7g , saturated fat: 1g , cholesterol: 33mg , sodium: 71mg, carbohydrate: 31g , protein: 4g

Note: Hot Cross Buns are a traditional favorite for Lent and Easter, but they are enjoyable year-round.

Source: Better Homes and Gardens New Cook Book by Better Homes and Gardens (Meredith Books)
Reprinted with permission.

Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
User Reviews

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 5 out of 5
Hot cross buns..., Member Cowboy_Dan

I remember the song from childhood, but I don't think I'd ever eaten them before I made them. I like baking, but don't have enough family to justify baking a full recipe of anything. So, I figured I'd make them for church. I doubled the recipe and got exactly forty, the number the recipe was supposed to make. People at church liked them enough that several people looked me up to say they liked them. Our priest had two, and he is usually very disciplined in his diet. The buns seemed a little drier than I would have liked, so maybe I'll sub butter for some of the oil next time. I might also up the sugar to 1/2 c. from 1/3 c. I like sweet. Also, I made the glaze while the buns were in the oven and poured it on while the buns were still hot. The icing ran pretty badly. Next time, I'll let them cool a little before pouring the icing over.

3 out of 3 people found this helpful.

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