How to Make Hot Cross Buns

Hot Cross Buns

Looking for a traditional Irish Easter bread to have as a dessert or breakfast option? Look no further than Hot Cross Buns. "One a penny, two a penny, hot cross buns." The famous savory roll with icing will have the kids licking the spoon. Serve with Irish style butter and your favorite fruit jam. Enjoy!

Recipe For Hot Cross Buns with White Icing


For the Buns

2 cups of boiling hot milk

One cup of unsalted melted butter

One cup of granulated sugar

2 1/4 oz packages of active dry yeast

1/3 cup water

Two jumbo eggs

2 cups golden raisins, currents, or dried blueberries

8 cups all purpose flour

1 teaspoon salt

1 teaspoon ground sweet cinnamon or cardamom

For the Icing

One large or jumbo egg

One teaspoon lemon juice

One teaspoon almond extract

Powdered sugar


For the Buns

1) Preheat your oven to 375 degrees F. Grease two large cookie sheets with some Irish style butter.

2) In a small bowl combine the scalding milk, with the butter and salt. Mix well.

3) Meanwhile, sprinkle the two packages of yeast over 1/3 cup of room temperature water to dissolve. Add to the mixture along with the two eggs beaten well first.

4) Add the flour, raisins and the cardamom or cinnamon. Let rise covered for 30 minutes in a warm place like the oven covered lightly with a cloth. Punch down the dough and let rise 30 minutes more.

5) Butter your hands and form 30 circular roll shapes. Place in staggered rows well spaced across two large cookie sheets. Paint the tops with a bit of beaten egg white.

6) Bake for ten minutes at 375 F and reduce heat for ten to fifteen minutes longer.

Cool for 15 minutes.

For the Icing

1) Separate the egg and beat the egg white until stiff.

2) Add the lemon juice and almond extract

3) Gradually sprinkle in the powdered sugar whisking by hand or in a mixer until icing is stiff and fluffy.

4) Pipe through a piping bag into cross shapes on top of the cooled buns.

Serve in a pretty bread basket with the Irish butter, jam, or perhaps some honey.

Recipe Developed by: World Cuisine Today Magazine

April 11, 2020

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