“Hot-cross buns! Hot-cross buns! One a penny, two a penny… Hot-cross buns! If you have no daughters, give them to your sons. One a penny, two a penny… Hot-cross buns!”
If you’ve never tried making your own hot cross buns, you’re in for a real treat! An Easter tradition, these delightful lightly spiced, raisin-filled buns, are typically marked with a sweet icing cross on top and served on Good Friday. If you’re not a fan of raisins, try using currants instead, or dried cranberries can be substituted, as well.
Of course you could always pick up some store bought hot cross buns at the Bakery at Walmart, but why not try picking up the ingredients and making them yourself instead? I promise, with this hot cross buns recipe, it’s easier than you think…
My favorite aspect of this particular hot cross buns recipe is that the dough is prepared in my bread machine. A stand mixer can also be used, but I prefer the ease of just tossing all of the ingredients in the bread machine, programming the dough setting, and forgetting about it for a bit.
I pull the hot cross buns dough out of the bread machine before the second rise so that I can shape it into 12 balls and allow them to rise a second time in the pan. Okay, so maybe I didn’t do a very good job of making sure all of the balls off dough were the same size, but the taste is what counts — right?
Immediately before baking, you’ll want to brush the tops with a mixture of egg yolk and water to give them that gorgeous deep, golden color.
After the hot cross buns finish baking, be sure to remove them from the pan right away to cool on a wire rack. This prevents them from getting soggy and mushy.
Cool the buns completely before piping an icing cross on the top of each so that the icing holds its shape. And that’s it! Pretty simple, huh?
I love that this hot cross buns recipe is not too sweet, but my kids find them not quite sweet enough. This is easily solved by simply doubling the icing mixture to add an extra drizzle when serving!