Hot Cross Buns

The cross has been a sign of Christianity, the crucifixion and Easter dating back for thousands of years. I like to bake Hot Cross Buns on Good Friday in remembrance of our Lord’s suffering. This tradition dates back to the fourteenth century, when monks would hand them out to the poor on Good Friday. They were considered to be blessed and to give protection to anyone who consumed them.

How about baking up a batch for your family?


- 2 packages of dry yeast
- ¼ cup of warm water
- 1/3 cup of sugar
- 2/3 cup of hot milk
- 3 ½ cups of all-purpose flour
- ½ cup of melted butter
- 1 tsp of salt
- 3 beaten eggs
- 2/3 cup of raisins or currants
- 1 tsp of cinnamon


Egg wash

- 1 egg white, slightly beaten



- 4 teaspoons of sugar
- 6 tablespoons of milk


Soften yeast in warm water. Soften sugar in hot milk. Set sugar and yeast mixtures aside. Add all of the other ingredients to a large mixing bowl. Add the mixtures that were set aside. Mix with a power mixer very slowly until light and fluffy. About 4 or 5 minutes. Cover with a damp cloth, set in a warm area for about 1 hour. Beat dough down. Roll dough ½ thick on a floured surface. Cut into circles using a small glass or round cookie cutter. Place on a greased cookie sheet. Cover and let rise again for about 30 minutes. Cut a cross on the top of each circle with a sharp knife or scissors. Brush with egg white (slightly beaten). Bake at 350 for about 12 minutes.

Make a glaze with the 4 tsp. of sugar and 6 tbsp. of milk. Boil for 1 to 2 minutes. Brush on warm buns 2 or 3 times.


Serve warm with butter or enjoy plain.

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