Hot Cross Buns

Cuisine: American
Course: Breakfast, Brunch, Desserts
No ratings yet
Print
Whisk Icon
Prep Time 3 hours
Stopwatch Icon
Total Time 3 hours 22 minutes
Silverware Icon
14 buns

Ingredients:

Buns

  • 3/4 Cup Prairie Farms Whole Milk Warm
  • 2 1/4 Tsp active dry yeast or instant yeast
  • 1 tsp granulated sugar
  • 1/2 Cup packed light or dark brown sugar
  • 5 Tbsp Prairie Farms Unsalted Butter
  • 1/2 tsp pure vanilla extract
  • 2 eggs room temperature
  • 1 tsp salt
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 3 1/2 Cups all-purpose flour or bread flour
  • 1 Cup raisins or currants

Cross shape

  • 1/2 Cup all-purpose flour or bread flour
  • 6-8 Tbsp water

Icing

  • 1 Cup confectioners’ sugar
  • 3 Tbsp Prairie Farms Orange Juice

Directions:

  • Prepare the dough: Whisk the warm milk, yeast, and 1 teaspoon of granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
  • Add brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 Tablespoon at a time.
  • Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
  • 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. Takes about 2 hours.
  • Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.
  • When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. Shape each piece into a smooth ball, pinching it on the bottom to seal. Arrange in prepared baking pan.
  • 2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
  • Preheat oven to 350°F (177°C).
  • Add the cross: Whisk the cross ingredients together, starting with 6 Tablespoons of water. You want a thick paste that will pipe easily. Add remaining water if needed. Spoon paste into a piping bag or zipped-top bag. (No need to use a piping tip if using a piping bag.) Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.
  • Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and allow rolls to cool for a few minutes as you prepare the icing.
  • Make the icing: Whisk the icing ingredients together, then drizzle or brush on warm rolls. Serve immediately.

Notes

Cover leftover rolls tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

More Recipes To Try

Basque Cheesecake with Cranberry Jam

This silky smooth take on cheesecake uses a festive cranberry topping to make a delicious Holiday dessert.

Smashed Potatoes with French Onion Dip

Our iconic French Onion Dip is a perfect match for these smashed potatoes that are crispy on the outside but soft on the inside, making it the ideal appetizer for any gathering.

Baked Macaroni and Cheese

Elevate your mac & cheese with this homemade version using Prairie Farms Heavy Cream to create a silky, perfectly cheesy sauce.

Eggnog French Toast with Pear and Berry Compote

A fruity and sophisticated twist on classic French toast. With this combination of Prairie Farms Egg Nog and a tart pear-cranberry compote, this breakfast delight is guaranteed to be your next show-stopping recipe!

Caramel Apples

  Caramel Apples 8 Granny Smith Apples2 cups Brown Sugar1¾ cups Prairie Farms Heavy Whipping Cream1 cup Light Corn Syrup5…...

Pumpkin Patch Cookies

Prairie Farms Butter makes these chocolate cookies perfectly soft and chewy, only made better with a smooth chocolate ganache.

Scroll to Top