Hot Cross Buns


2 tbs. plus 2 Tsp. milk
1/8 tsp. salt (optional)
½ tsp. quick-rising dry yeast
1½ Tsp. unsalted butter softened
1½ tsp. brown sugar, firmly packed
1 egg, room temperature plus 1 lightly beaten
1/8 tsp. ground cinnamon
1 Tbs. plus 1 tsp. currants or raisins
1/8 tsp. nutmeg
¼ tsp. water
Dash of ground allspice
2 Tbs. confectioner’s sugar (icing sugar)
1/8 tsp. ground cloves
¾ Tsp. heavy cream
1 cup all-purpose (plain) flour, plus additional if necessary
Spread with butter or jam as required.


Place milk in a heavy saucepan over medium-high heat.

When milk begins to boil, remove from heat. Set aside and let cool to 44C,48C/ 115°F-120°F.

Stir in yeast. Let stand 5 minutes for yeast to activate.

Combine next 5 ingredients and 1 cup flour in a large bowl.

Stir yeast mixture into dry mixture and mix thoroughly.

Cover bowl and set in a warm draft-free area to rise 1 hour, or until doubled in size.

Stir salt, softened butter, 1 egg, currants and remaining to flour into the dough.

*Knead dough on a lightly floured work surface until very smooth, adding more flour if necessary.

Divide dough into 12 pieces. Form each piece into a bun. Arrange buns 2 inches apart on a buttered baking sheet. Cover and set in a warm draft-free area to rise 1 hour, or until doubled in size.

Preheat oven to 200 C – 400°F. Using a sharp knife or razor, cut a shallow cross into each bun.

Beat remaining egg with water in a bowl. Brush buns with egg glaze.

Bake 15 minutes, or until buns have browned on top.

Transfer buns to a rack to cool.

Combine confectioner’s sugar and cream. Add more cream if the mixture is too dry. Drizzle confectioner’s sugar glaze over the cross on buns.

Prep: 15 min, Cook: 15 min, plus rising time

*Please note:  Many mixers have hooks for kneading the dough so you can use this hook instead of kneading the dough yourself.

Per serving: calories 240, fat 3.6 g, 13% calories from fat, cholesterol 53 mg, protein 5.2 g, carbohydrates 47.8 g, fiber 1.5 g, sugar 25.4 g, sodium 32 mg,