Hot Cross Buns With Cream Cheese Frosting

With raisins inside, these Hot Cross Buns are soft and tender. A sweet syrup is lightly brushed on top of the buns and cream cheese icing is topped. Easter would be incomplete without them.

Ingredients

5 c All-purpose flour, divided

2 pk Active dry yeast

1/2 c Sugar

1 ts Salt

1 ts Ground cinnamon

1/4 ts Ground cardamom

1/4 ts Cloves

1/4 ts Nutmeg

1 1/4 c Milk

1/2 c Butter

2 Eggs, beaten

3/4 c Currants or raisins

1/3 c Candied orange peel (opt)

1 Egg yolk mixed with 2 tb Water

Direction

Combine 2 cups of flour, yeast, sugar, salt, and spices in a large mixing bowl. Heat milk and butter in a separate bowl until very warm. Add it to the flour.

In a mixer, beat for 1 minute at medium speed. Add the eggs. Continue beating for another minute

Mix in the currants, orange peel, and as much of the remaining flour as you need to make the dough easy to work with.

Turn dough onto the lightly floured surface and knead until smooth and elastic, about 5 minutes, adding extra flour as necessary.

Put in a buttered bowl and flip to coat with butter.

Cover and let to rise in a warm location until doubled in size, about 1 hour.

Punch dough and transfer to a lightly floured surface. Half the dough then cut each half into nine pieces.
Shape each component into a spherical, uniform ball.

Put dough balls in two greased square 8-inch baking trays.

Cover again and let rise in a warm place until twice in size, about 45 to 60 minutes. Coat delicately with egg yolk mixture.

Bake rolls in an oven set to 375 degrees for 20 to 25 minutes. Take out of the oven or pans. Lay out a wire rack to cool. Create a cross on top of each bun using icing.

Makes 18 buns.

Cream Cheese Frosting:

3 oz Cream cheese, softened
1 c Confectioner’s sugar
1 ts Milk

Beat cream cheese and sugar in a bowl until smooth. Add up to 1 teaspoon of milk or just till the frosting is a good consistency for drizzling

HOT CROSS BUNS WITH CREAM CHEESE FROSTING

5 from 2 votes

With raisins inside, these Hot Cross Buns are soft and tender. A sweet syrup is lightly brushed on top of the buns and cream cheese icing is topped on top. Easter would be incomplete without them

Servings 18 buns

Prep Time 6 days d 1 hour hr 45 minutes mins

Cook Time 25 minutes mins

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Ingredients

  

• 5 cup All-purpose flour
• 2 pk yeast
• ½ c sugar
• 1 ts salt
• 1 ts Ground cinnamon
• ¼ ts Ground cardamom
• ¼ ts Cloves
• ¼ ts Nutmeg
• 1½ cup Milk
• ½ cup butter
• 2 eggs
• ¾ cup Currants or raisins
• 1 Egg yolk mixed with 2 tb Water
• 1/3 c Candied orange peel (opt)

Instructions

 

• Combine 2 cups of flour, yeast, sugar, salt, and spices in a large mixing bowl. Heat milk and butter in a separate bowl until very warm. Add it to the flour.
• In a mixer, beat for 1 minute at medium speed. Add the eggs. Continue beating for another minute
• Mix in the currants, orange peel, and as much of the remaining flour as you need to make the dough easy to work with.
• Turn dough onto the lightly floured surface and knead until smooth and elastic, about 5 minutes, adding extra flour as necessary.
• Put in a buttered bowl and flip to coat with butter.
• Cover and let to rise in a warm location until doubled in size, about 1 hour.
• Punch dough and transfer to a lightly floured surface. Half the dough then cut each half into nine pieces.Shape each component into a spherical, uniform ball.
• Put dough balls in two greased square 8-inch baking trays.
• Cover again and let rise in a warm place until twice in size, about 45 to 60 minutes. Coat delicately with egg yolk mixture.
• Bake rolls in an oven set to 375 degrees for 20 to 25 minutes. Take out of the oven or pans. Lay out a wire rack to cool. Create a cross on top of each bun using icing.
• Take out of the oven or pans. Lay out a wire rack to cool. Create a cross on top of each bun using icing.

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