Hot cross buns a simple & scrumptious Easter tradition

There is something irresistible about the soft texture of a yeast dough with egg. This is special occasion bread (even through it’s a humble dough, lightly spiced with cinnamon and nutmeg and studded simply with raisins and currants.)

This is a recipe from the old Crosby cookbook (origin unknown). It’s an easy dough to prepare, rises fairly fast and the buns bake quickly in a hot oven.

Hot cross buns a simple & scrumptious Easter tradition

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Molasses adds a lovely flavour to hot cross buns. It helps to keep the buns moist & is the perfect complement to cinnamon, nutmeg & cloves, the traditional spices for this seasonal treat.

• Author: Crosby’s Molasses
• Category: Muffins & Quick Breads

Ingredients

Scale 1x2x3x

• ½ cup milk
• 1 tsp. sugar
• ¼ cup Crosby’s Fancy Molasses
• 1 pkg. dry yeast (1 Tbsp.)
• 1 egg, beaten
• 2 Tbsp. soft butter
• 2 to 2¼ cups flour
• 1 tsp. salt
• 1 tsp. cinnamon
• ¼ tsp. nutmeg
• ¼ cup currants
• ½ cup raisins

Cook Mode Prevent your screen from going dark

Instructions

1. Heat milk to lukewarm in a saucepan.
2. Remove to a large bowl, stir in sugar and sprinkle over yeast. Let sit for 5 min.
3. Stir in butter, egg and molasses.
4. Add salt, spices and about 1 3/4 cups of the flour.Stir to combine.
5. Scrape dough onto a lightly floured surface and knead in the remaining flour (no need to use it all).
6. Place in a greased bowl, turn to coat, cover and let rise until double (1-1.5 hours).
7. Punch down and let rest for 5 minutes.
8. Knead in currants and raisins.
9. Divide dough into 9 balls. Place about 2″ apart on parchment lined baking sheet.
10. Cover and let rise until double (about 45 min.).
11. Just before baking cut a cross in the top of each bun (optional).
12. Bake at 375°F about 15 min. or until brown.
13. When cooled, pipe  a cross on each bun with a basic white icing.