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Easy Hot Crossed Buns

Bread has always played a major role in the observance of holidays, especially Easter and Christmas. Hot Cross Buns with their combination of spicy, sweet and fruity flavors have long been an Easter tradition. These little treats make a delicious addition to an Easter brunch.

Easy Hot Crossed Buns

Easy Hot Crossed Buns

Yield

12 buns

Prep Time

0:30

Bake Time

15 to 18 minutes

Rise Time

35 to 50 minutes

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  • Yield

    12 buns

  • Prep Time

    0:30

  • Bake Time

    15 to 18 minutes

  • Rise Time

    35 to 50 minutes

Ingredients

  • Dough:
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 (2-1/4/ tsp.) envelope Fleischmann’s® RapidRise® Instant 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

Directions

  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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Easy Hot Crossed Buns

  • Yield: 12 buns
  • Prep Time: 0:30
  • Bake Time: 15 to 18 minutes
  • Rise Time: 35 to 50 minutes

Ingredients

  • Dough:
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 (2-1/4/ tsp.) envelope Fleischmann’s® RapidRise® Instant 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

Directions

  • 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.
  • 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.
  • 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.
  • Powdered Sugar Glaze: Combine all icing ingredients in a small bowl; stir until smooth.