Hot Cross Buns
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Traditional hot cross buns made from scratch with warm spices, dried fruit, and a cross-pattern topping. These festive Easter buns can be made ahead and are wonderful for holiday breakfasts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 (0.25 oz) package dry active yeast
- ¼ cup lukewarm water
- ¾ cup whole milk, scalded ((see note below for how to scald milk))
- ¼ cup shortening
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 egg, beaten
- 3 cups bread flour (or sub with all-purpose flour)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 cup dried currants (or sub with raisins)
- 1 egg lightly beaten with 1 tablespoon of water
- ½ cup confectioners’ sugar, sifted
- ½ teaspoon vanilla extract
- 2 teaspoons milk
At a glance
PER SERVING · TIME 225M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 220mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 172mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.