Easter Hot Cross Buns

From what I can gather from the history of this recipe, for Christians, its usage marks the end of the Lenten season. The cross symbolizes Christs’ crucifixion and the spices represent the spices placed on Jesus’ body after his burial. Many serve these buns on Good Friday or for Easter, and the cross is either embedded into the dough or piped as frosting on top.

I first made these rolls for our family when my grandmother died on Good Friday, March 25, 2016, so they are a wonderful reminder of her every year at this time. 

More Bread For Easter

Ingredients for Easter Hot Cross Buns

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Instructions For Making This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table. Spray an oblong baking pan with baking spray, or line a baking sheet with parchment paper or a silicone baking mat.

If desired, chop raisins into small bits, using a cutting board and knife or chopping knife.

Raisins are easier to find in our area of the country, but if you have access to dried black currants, they would be wonderful in this recipe. 

Prepare the Dough

In a large mixing bowl, add in the granulated sugar, water, whole milk, melted butter, large egg, and vanilla extract. Mix until combined.

In a small bowl, whisk together the all-purpose flour, instant yeast, salt, ground cinnamon, freshly ground nutmeg, and ginger.

Add flour ingredients to the liquid mixture. Mix until the dough becomes thick and shaggy. Stir in chopped raisins.

Knead with your hands or a dough hook until soft and elastic, 5-7 minutes. Shape into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise until double, about one hour.

To form the rolls, divide the dough into twelve equal portions. Tuck the edges of the dough under, pinching at the bottom until they are smooth and round.

Place rolls seam-side down on the prepared baking pan or baking sheet.

I’ve baked these rolls both ways, and didn’t have problems with them touching each other. If you’re worried that they might, simply use the baking sheet option. 

Cover with greased plastic wrap or a clean tea towel and allow to rise for 40-60 minutes until double. Preheat oven to 375°F.

To make the egg wash, in a small bowl, whisk together the remaining egg white and water. Brush the tops of the rolls with the beaten egg.

Bake in preheated oven for 25-27 minutes until golden brown on top. Allow to cool on a wire rack.

To make the glaze, in a small bowl, whisk together the powdered sugar, whole milk, vanilla extract, and lemon zest until smooth.

Transfer the icing to a decorating bag with a small round attachment.

You may also place the icing in a pint or quart sized bag and make a small cut in the corner of the bag.

While buns are still slightly warm, ice with a thick cross shape over the top.

This recipe will make 12 rolls. They are best served freshly baked, and while still warm. Store in tightly sealed container or bag. You may freeze the rolls for up to 3 weeks. 

Whenever you thaw frozen baked goods, it’s always best to allow the item to come to room temperature before opening its bag or container to make sure it absorbs all of the moisture in the bag. 

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