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How to make Delicious Hot Cross Buns
When we were growing up, our Mom used to buy hot cross buns at Easter and we’d gobble them up quickly (as we did anything, except liver) To us it was as traditional as dying eggs, Easter baskets and Ham and Scalloped Potatoes. I loved these soft rolls with raisins or currents and a hint of cinnamon. It’s only fitting then, at this time of year, to show you how to make delicious hot cross buns.
From what I have read, the story is that an Anglican Monk baked buns and marked them with a cross in honor of Good Friday. Over time they gained popularity, eventually becoming a symbol of Easter Weekend.
Furthermore, in the 16th century, Queen Elizabeth passed a law that only allowed sweet rolls to be sold at Funerals, Christmas and the Friday before Easter. She declared them too special to be eaten everyday.
The English were highly superstitious and thought that ones baked on Good Friday could be hung from the rafters of a house and wouldn’t go stale all year long. This was said to have come from the time of Christ when his body showed no signs of decay from his death until his resurrection. They also thought that the buns would protect your kitchen from fires breaking out and would also ensure that all breads baked that year would turn out perfectly. That’s a lot of pressure for a pan of sweet rolls dontchathink?
I didn’t know any of this except you don’t see these sold in stores except before Easter, but we can make them in our homes ALL year long if we choose. We just need the right recipe. And guess what? I am going to share with you how to make delicious hot cross buns! I added currants and chopped dried apricots to this recipe and loved the taste! You could experiment with pineapple and mango, add some coconut and have a tropical taste……it’s all up to you.
- 3 cups of warm water
- 2 eggs
- 2 TBSP instant yeast
- 1/2 cup + 2 TBSP sugar
- 1 tsp salt
- 1/3 cup oil
- 1 TBSP cinnamon
- 7-9 Cups all purpose flour
- 1 Cup currants (or more)
- 10 dried apricots, chopped into small pieces (or more too)
- Bosch Mixer (this does make it easier to make the rolls)
- 1.5 Cups Powdered Sugar
- 1/4 Cup (or more) of cream
- 1 tsp clear vanilla
- Beat eggs in a bowl (I did it in my Bosch that I make bread in )
- Mix together 4 cups of flour, 2 TBSP of year, salt and cinnamon
- Add warm water and sugar to the eggs. Add the flour mixture.
- Beat and add the additional 2-3 Cups of flour a little at a time.
**Note: Making bread/rolls can be different each time, depending on the amount of moisture in the air or even size of eggs. For this recipe, you want a soft, non sticky dough, so add the additional flour a little at a time. It may require more than 9 cups of flour or less***
- Add the currants and chopped apricots, and knead to incorporate the fruit
- Oil a large bowl. Turn the oven on to 160° for a few minutes to warm the oven for rising (or you can choose a warm spot in the sun or in your house)
- Turn the dough out into the bowl, cover and place in a warm oven. Let rise for 45 minutes.
- When dough has risen, lightly oil (or use parchment paper) a large baking sheet (15 x 21″) This recipe makes 3 dozen medium rolls, so use what pans would work for you. I did 7 rows of 5 rolls so got 35
- Cut the dough off in pieces and roll on the counter or tuck under to make a roll shape. Place on pan about 1″ apart
- Let rise until double, about 45 minutes
- Preheat oven to 350°
- When rolls have doubled, bake in oven for about 20 minutes
- Remove from oven. Brush with butter for a nice shine and cool
- Mix together in a medium bowl, powdered sugar, cream and vanilla, You want a stiff frosting so you might have to adjust the amount of cream
- Spoon into a piping bag (or a zip loc bag and cut the corner off) Pipe a “cross” on top of each bun
These rolls are light and fluffy. Each bite has a bit of fruit and frosting! If you liked this post, please pin and share.
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