An Easter tradition: Hot Cross Buns. These sweet buns are studded with dried cherries and golden raisins, making them extra special. You must give them a try!

Hot Cross Buns Printer-Friendly Recipe

Adapted from: Martha Stewart
Makes: About 30 buns

Ingredients

Buns

1 1/2 cups whole milk
3/4 cup sugar
1 package yeast (2 1/4 teaspoons)
1 1/2 sticks of unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Pinch of allspice
4 eggs
5 1/2 cups flour
3/4 cup dried cherries
3/4 cup golden raisins

Egg Wash

1 egg white
splash of water

Icing

1/2 cup powdered sugar, more if needed
2 teaspoons milk
1/2 teaspoon vanilla

Directions

Buns

Place a candy thermometer in a small saucepan. Pour the milk into the pan and heat over medium heat until the milk is heated to 110 degrees (this happens quickly, so keep a close eye on it). Pour warm milk into the bowl of a stand mixer fitted with a hook attachment. Turn the mixer on low-speed and add the sugar, yeast, butter, salt, nutmeg, cinnamon, all spice, and eggs. Mix until combined. Slowly add in the flour, a cup at a time. When the mixture comes together, increase the speed and knead until the dough is smooth, this will take about 4 minutes. If the dough is too sticky, add a little more flour.

Mix in the cherries and raisins. Knead the dough by hand a few times to help evenly distribute the cherries and raisins. Place the dough in a large greased bowl and cover with plastic wrap. Keep in a warm place (I like to cover with a kitchen towel to ensure that the dough doesn’t get cold) and let rise for an hour, until doubled in size.

Prepare a baking sheet by greasing it generously. Divide the dough into 3 pieces. Start by dividing one of the thirds into 10 pieces, rolling each piece into a ball and placing on the prepared baking sheet, 1/2″ apart. Continue until all of the dough is used and you have 30 rolls. Cover the buns with plastic wrap and a kitchen towel. Allow to rise in a warm spot for another hour, until the buns have doubled in size and they are touching one another.

As the buns are finishing up their plumping process, preheat your oven to 375 degrees. Prepare the eggs wash by whisking together the egg white and a splash of water. When the buns are ready, brush the top of each with the egg wash. Bake in preheated oven for 20-22 minutes, rotating halfway though. Remove from oven and cool on the baking sheet, place on a wire cooling rack for 30 minutes.

Icing

In a small bowl, whisk together the icing ingredients. Pipe or spoon the icing onto the buns in the shape of a cross (you can also spoon the icing on to completely cover the buns, if desired). You can add more or less powdered sugar and milk, depending on your desired thickness. If you are glazing the buns, you may need to make two batches of the icing, it just depends how heavily you want to coat them.The buns are best served warmed with the icing spooned on top immediately before serving. Enjoy!