• Prep Time:
  • Cooking Time:
  • Serves: 20 Rolls

Hot Cross Buns 2/2

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • brown. Remove buns from oven and slide off pan on to wire rack over sheet
  • of waxed paper.
  • GLAZE: Whisk lemon juice and icing sugar together to form a runny bu
  • slightly thickened mixture, rather like skim milk in color and translucence
  • (glaze should not be so thick that it makes a white coating, hiding the
  • cross). Brush glaze over buns while they're still hot (some icing will drip
  • on to the waxed paper). If desired, wait 5 minutes, then brush on a second
  • coat of glaze.
  • SPICE BLENDS: Just mix ingredients together and use as per recipe.
  • FROZEN DOUGH METHOD: With rolling pin, press dough into a large rectangle.
  • Sprinkle with raisins. Starting at long side, roll dough tightly into a log
  • shape. Slice log into 9 sections.
  • Form each section into a ball and place in square pan coated with non
  • stick spray. Cover with sprayed plastic wrap and allow to double in size.
  • Remove plastic wrap and bake at 350 F for 20 minutes or until golden brown.
  • Remove immediately to cooling rack.
  • TO MAKE ICING: Mix all icing ingredients together and place in a squeeze
  • bottle, icing bag or gun.
  • When buns are cool, use icing bag or snipped milk bag to squirt icing in a
  • cross design on top.
  • FROM The Gazette, March 26, 1997
  • Posted to MM-Recipes Digest V4 #086 by jarin@odyssee.net (Jacques Lorrain)
  • on Mar 26, 1997


Recipe via Meal-Master (tm) v8.05

Title: Hot Cross Buns Glaze
Categories: Breads
Yield: 1 Servings

2 tb Milk
2 tb Water
3 tb Superfine Sugar

Stir ingredients together in a small saucepan over medium heat until sugar
is dissolved.

*If currents are not available, substitute sultanas (golden raisins) or
just use 1 c. regular raisins.

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