Hot Cross Buns

Hot Cross Buns

These are one of my favorite Easter time treats. They are rich and moist but not too sweet. The frosting on top gives just the right pop of sweetness. You can, of course, make them year round but I seem to make them for Easter every year and they are always well received.  One of those holiday traditions that never goes out of style. If you have never made them before perhaps this will be the year.

Hot Cross Buns

 2/3 c. sugar

1 t. salt

2 packages active dry yeast

About 5 cups bread flour

1 ½ c. milk

½ c. butter

2 eggs

1 c. raisins

Icing

¾ c. powdered sugar

1 T. milk

In bowl combine sugar, salt, yeast and about 1 ½ c. flour. Heat together milk and butter until very warm. Beat milk mixture into to flour mixture and beat 2 minutes with electric mixer. Beat in 1 egg and 1 cup flour and beat 2 more minutes until batter thickens. Stir in raisins and enough additional flour to make a soft dough. Turn dough onto a floured surface and knead until smooth, about 10 minutes. Place dough in greased bowl, turning to grease top, cover with a towel and allow to rise in a draft free place until doubled in bulk, about 1 hour.

Place dough on floured surface and divide into 15 equal pieces. Cover with towel and lest rest 15 minutes. Meanwhile grease a 9×13 inch pan. Form dough into smooth balls and place in prepared pan. Cover and let rise until doubled, about an hour. Preheat oven to 350 degrees. Beat remaining egg. Cut a cross in each bun and brush with the egg. Bake for 25 minutes or until buns are golden. Remove buns to wire rack to cool 15 minutes. Make frosting, place in decorating bag and pipe onto buns.* Makes 15.

* If you don’t have a decorating bag just put the icing in a plastic baggie and snip a corner off. Then you can pipe your frosting on the hot cross buns just like a pro.