Wednesday, 20 April 2011

Hot Cross Buns Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Hot Cross Buns recipe. Enjoy quick and easy Easter Side Dishes and learn how to make Hot Cross Buns.

72 Servings | Prep: 45 min. + rising | Bake: 15 min.


4 packages (1/4 ounce each) active dry yeast
3 cups warm 2% milk (110° to 115°)
2 cups canola oil
8 eggs
4 eggs, separated
1-1/3 cups sugar
4 teaspoons ground cinnamon
3 teaspoons salt
2 teaspoons ground cardamom
13 to 15 cups all-purpose flour
2-2/3 cups raisins
2 teaspoons water

3 cups confectioners' sugar
2 tablespoons butter, melted
4 to 5 tablespoons 2% milk


In a very large bowl, dissolve yeast in warm milk. Add the oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Divide into 72 pieces; shape each into a ball. Place 2 in. apart in four greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg whites and water; brush over rolls.

Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. For icing, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe an "X" on top of each bun. Yield: 6 dozen.

Nutrition Facts: 1 bun equals 219 calories, 8 g fat (1 g saturated fat), 37 mg cholesterol, 120 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.

Hot Cross Buns published in Taste of Home February/March 2009, p74 

More Side Dish Recipes:

Irish soda bread
Easy white bread
Pumpkin curry with chickpeas
Best Yorkshire puddings
Ultimate roast potatoes
Christmas Cauliflower 

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