Hot Cross Buns

  • 4 ¼ to 4 ¾ cups All purpose flour
  • 1/3 cup Sugar
  • 2 packages (8 g each) Active Dry Yeast
  • 1 tsp. Ground cinnamon
  • 1 ¼ tsp Salt
  • ¼ tsp Ground allspice
  • ¼ tsp Ground nutmeg
  • 1 cup Evaporated milk
  • ½ cup Water
  • 1/3 cup Butter, cut into pieces
  • 2 eggs
  • 1 cup Dried fruit (raisins and/or chopped mixed fruit)
  • 1 Egg white, lightly beaten


  • 1 ½ cups Sifted icing sugar
  • 1-2 tbsp Evaporated milk
  • ½ tsp Vanilla extract

In a large bowl, combine 1 ½ cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg.
Heat milk, water and butter until very warm (120F-130F). Gradually add to dry ingredients.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 2 eggs and ½ cup flour; beat 2 minutes at high spoon.
With spoon, stir in dried fruit and enough remaining flour to make soft dough.
Knead on floured surface until smooth and elastic, about 5-7 minutes.
Place in a greased bowl, turning to grease top.
Cover; let rise in warm place until doubled in size, about 45-60 minutes.
Punch dough down.
Divide into 18 equal pieces; shape into smooth balls.
Place in 2 greased 8” square or round baking pans.
Cover; let rise in draft-free place until doubled in size, about 30-45 minutes.
Brush egg white over rolls.
Bake at 375F for 20 minutes or until done.
Remove from pans & let cool on wire racks.
Combine ingredients for icing, stirring until smooth.
Drizzle or pipe icing onto each roll to make a cross.

Makes 18 buns.