Classic Hot Cross Buns Recipe

Name: Classic Hot Cross Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BUNS; 1/2 cup granulated sugar, divided; 1/4 cup warm water; 1 tablespoon active dry yeast; 1 cup carnation fat-free evaporated skim milk; 3 1/2 cups robin hood best for bread flour; 2 tbps. cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon clove; 1/4 cup vegetable oil; 2 eggs, beaten; 1/2 cup dried currant; 1/4 cup mixed candied peel or 1/4 cup candied fruit, chopped; GLAZE; 2 tablespoons sugar; 2 tablespoons hot water; FROSTING; 3/4 cup icing sugar; 1 tablespoon carnation fat free evaporated slim milk

Servings: persons

BUNS
1/2 cup granulated sugar, divided
1/4 cup warm water
1 tablespoon active dry yeast
1 cup carnation fat-free evaporated skim milk
3 1/2 cups robin hood best for bread flour
2 tbps. cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon clove
1/4 cup vegetable oil
2 eggs, beaten
1/2 cup dried currant
1/4 cup mixed candied peel or 1/4 cup candied fruit, chopped
GLAZE
2 tablespoons sugar
2 tablespoons hot water
FROSTING
3/4 cup icing sugar
1 tablespoon carnation fat free evaporated slim milk

1
BUNS: Dissolve 1 tablespoons sugar in water. Sprinkle yeast over water and let stand for 20 minutes, or until frothy.
2
Heat evaporated milk until just steaming.
3
In a bowl, blend remaininig sugar, flour, cinnamon, nutmeg, salt and cloves; make a well; in a separate bowl, whisk evaporated milk, oil and eggs. Combine milk and yeast mixtures to flour mixture, stirring until a soft dough forms.
4
Knead dough on a lighty floured sruface, adding extra flour as needed, for 8 minutes or until smooth. Place in a lightly oiled bowl turning to coat. Cover and place in a warm area to rise for 1 hour or until doubled in size.
5
Punch down the dough; turn out onto a lighty floured surface; knead in currants and peel. Roll into a log and cut into 12 pieces. Shape into balls and place on a greased baking sheet. Cover and let rise for 20 minutes.
6
Preheat oven to 400u00b0F Bake buns 12 minutes or until golden brown.
7
GLAZE: Heat sugar with water over medium heat until dissolved, brush over hot buns.
8
FROSTING: Blend icing sugar with evaporated milk. Pipe a cross on each of the cooled buns.

943

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: BUNS, 1/2 cup granulated sugar, divided, 1/4 cup warm water, 1 tablespoon active dry yeast, and more.

Yes, Classic Hot Cross Buns falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Hot Cross Buns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions