Hot Cross Buns Recipe

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Hot Cross Buns
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Ingredients:

Directions:

  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt, cinnamon, allspice and 3 cups flour. Beat until smooth. Stir in currants and enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Cover and let rest for 10 minutes. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  4. Brush with egg white. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
  5. For icing, combine the sugar, vanilla and enough milk to achieve piping consistency. Pipe a cross on top of each bun. Yield: 2 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 497.16 Kcal (2082 kJ)
Calories from fat 24.25 Kcal
% Daily Value*
Total Fat 2.69g 4%
Cholesterol 13.87mg 5%
Sodium 208.09mg 9%
Potassium 102.54mg 2%
Total Carbs 105.83g 35%
Sugars 23.98g 96%
Dietary Fiber 1.12g 4%
Protein 8.82g 18%
Vitamin C 0.3mg 1%
Iron 0.3mg 2%
Calcium 23.6mg 2%
Amount Per 100 g
Calories 251.3 Kcal (1052 kJ)
Calories from fat 12.26 Kcal
% Daily Value*
Total Fat 1.36g 4%
Cholesterol 7.01mg 5%
Sodium 105.18mg 9%
Potassium 51.83mg 2%
Total Carbs 53.49g 35%
Sugars 12.12g 96%
Dietary Fiber 0.57g 4%
Protein 4.46g 18%
Vitamin C 0.2mg 1%
Iron 0.2mg 2%
Calcium 12mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 13
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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