Hot Cross Buns

  Easter Tradition Liz Cowan's fav recipe

 From the Pioneer Woman recipe here

Liz is a master at these rolls.  She doubles the recipe and 

makes 2 sheet pans or 48 rolls worth of Hot Cross buns

 I may have to attempt and make for YW/YM brunch or April lesson Sunday

What are hot cross buns?

They're puffy, perfect little yeasted buns filled with tangy raisins and heavenly spices, and decorated with a cross of sugary icing. (good website description!)

Ingredients

Buns

• 2 cups 

  whole milk

• 1/2 cup 

  canola oil

• 1/2 cup 

  sugar

• 1 

  (0.25-oz.) package active dry yeast (2 1/4 teaspoons)

• 4 1/2 cups 

  all-purpose flour

• 1/2 tsp. 

  (heaping) baking powder

• 1/2 tsp. 

  (scant) baking soda

• 2 tsp. 

  salt

• 1/4 cup 

  sugar

• 1 tsp. 

  cinnamon

• Spices: cardamom, nutmeg, allspice (optional)

• 1/2 cup 

  raisins

• Cooking spray

• 1 

  egg white

• Splash of milk

Icing

• 1 

  egg white

• Powdered sugar

• Splash of milk

Directions

• 1. 1For the buns: Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot, about 30 minutes.
  2. 2Sprinkle the yeast over the milk mixture. Add 4 cups of flour and stir to combine. The mixture will be very sticky. Cover with a towel and set aside for 1 hour.
  3. 3Add the remaining 1/2 cup flour, baking powder, baking soda, and salt. Fold together to combine. At this point, you can cover tightly and store the dough in the fridge overnight or continue on with making the buns. 
  4. 4Combine 1/4 cup sugar with the cinnamon and whatever other spices you want to use.
  5. 5On a lightly floured surface, stretch and press the dough to slightly flatten. Sprinkle with a couple of tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten so the dough is "plain" again. Repeat the sugar/raisin process, then fold and flatten the dough again. Repeat a third time until all the raisins are used. (You won't use all the sugar/cinnamon mixture.) Fold the dough one last time.
  6. 6Pinch off golf ball-sized bunches of dough. With floured hands, quickly roll the dough into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes (an hour or more is better).
  7. 7Preheat the oven to 400°F. (hc update using 350 next time)  Mix 1 egg white with a splash of milk. Brush onto each roll. Bake for 20 minutes (hc checking at 15) or until tops of buns have turned golden brown. Remove from the pan and allow them to cool completely.
  8. 8For the icing: Mix 1 egg white with enough powdered sugar for the icing to be very thick. Add a splash of milk, as needed, for consistency. When the rolls are completely cooled, add the icing to a small plastic bag and snip the corner. Make a cross on each roll with the icing. Happy Easter!

Liz is pure perfection on these rolls.  I need to master these.  They looked so cute in my new Magnolia scalloped dessert treat case from Angie 2025 above.