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These Hot Crossed Buns are a delicious Easter tradition to have with your family. The soft breaded texture combine with the sweet flavors of cinnamon, sugar, and raisins will leave you craving more. - www.BakingWithBullets.com
Print Recipe

Hot Crossed Buns

Prep Time2 hours 45 minutes
Cook Time15 minutes
Course: Breakfast, Lunch, Side Dish, Snack
Cuisine: American
Keyword: bread, Buns, Cinnamon, Easter, Icing, Raisins
Servings: 24

Ingredients

  • 2 packages active dry yeast
  • 1/3 cup lukewarm water
  • 1/3 cup milk scalded
  • 1/2 cup oil
  • 1/3 cup sugar
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 3 1/2 cups all purpose flour to 4 cups
  • 3 eggs beaten
  • 2/3 cups raisins
  • 1 egg white slightly beaten
  • sifted confectioners' sugar

Instructions

  • Soften yeast in warm water.
  • Combine scalded milk, oil, sugar, and salt; cool to lukewarm.
  • Sift together 1 cup of the flour and cinnamon. Stir into milk mixture. Add eggs, beat well.
  • Stir in softened yeast and raisins.
  • Add remaining flour, more of less to make a soft dough.
  • Cover with damp cloth and let rise in warm place until double, 1 1/12 hours.
  • Punch down. Dough maybe refrigerated at this point for several hours or overnight. Cover tightly, make container has room for expansion of dough.
  • Roll or pat out to 1/2" thickness on lightly floured surface. Cut in rounds with 2-1/2" biscuit cutter. Shape into buns and place into greased muffin cups. Cover with cloth and let rise in warm place until almost double, about 1 hour.
  • Brush tops with egg white. Bake at 375 degrees about 12 minutes.
  • Add confectioners' suagr (about 3/4 cup) to remaining egg white. Use this as a frosting for piping crosses on warm buns.