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Hot Cross Buns

2 pkges. (1/4 ounce each) active dry yeast

2 C warm milk (110° – 115°F)

2 large eggs

1/3 C softened butter

¼ C white sugar

1 ½ tsp. salt

1 tsp. cinnamon

¼ tsp. allspice

6 – 7 C flour

1 C raisins

1 large egg yolk

2 tbsp. water


1 ½ C icing sugar


In a small bowl, dissolve the yeast in the warm milk. In a large bowl, combine the eggs, butter, sugar, salt, spices, yeast mixture and 3 C flour and mix with the dough hook until smooth. Stir in the raisins and the remaining flour and mix to form a soft dough (dough will be sticky). Turn out onto a floured surface and knead until the dough is smooth and elastic (takes about 6 – 8 minutes). Place the dough in a greased bowl and turn once to grease the top. Cover with a tea towel and let rise in a warm place until doubled (takes about 1 hour). Punch down the dough and turn onto a lightly floured surface. Divide and shape into 30 balls and place 2ʺ apart on prepared baking sheets. Cover with tea towels and let rise in a warm place until double (takes about 30 – 45 minutes). Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water together and brush over the tops of the buns. Bake at 375°F for 15 – 20 minutes or until golden brown. Remove from pans to wire racks to cool slightly. For the icing, mix the icing sugar and enough milk to reach the desired consistency. Pipe a cross on top of each bun.

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