Hot Cross Buns

Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bake shops and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.


2 pkg active dry yeast
1/2 cup warm water (110-115°F)
1 cup warm milk (110-115°F)
1/2 cup sugar
1/4 cup butter, softened
1 tsp vanilla extract
1 tsp salt
1/2 tsp ground nutmeg
6-1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currants
1/2 cup raisins


2 tbsp water
1 egg yolk
1 cup confectioner`s sugar
4 tsp milk
1/4 tsp vanilla extract


In a mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough. Turn on a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turn once. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into 30 balls. Place on greased baking sheets. Cuta cross on top of each with a sharp knife. Cover and let rise until doubled, about 30 minutes. Beat water and egg yolk; brush over rolls. Bake at 375°F for 12-15 minutes. Cool on wire racks. For icing, combine ingredients until smooth; drizzle over rolls.