Hot Cross Buns with Raisins

Hot Cross Buns
California Raisin Marketing Board
  • Yield: 18 servings
  • Prep: 20 mins
  • Cook: 10 mins


1cup milk
2tablespoons butter or margarine
1package active dry yeast
1/4cup warm water (110°F to 115°F)
4cups flour
1/3cup sugar
1teaspoon salt
1teaspoon cinnamon
1cup California raisins or Zante currants
1/2cup mixed candied fruit
2 eggs, well beaten
1 egg yolk, diluted with 1 teaspoon water for topping
Lemon Icing
1cup powdered sugar
2teaspoons lemon juice
1teaspoon water


  1. Scald milk; stir in butter and cool to lukewarm. Dissolve yeast in warm water. Sift flour with sugar, salt and cinnamon in a large bowl. Stir in raisins and candied fruit until well coated. Stir in eggs, cooled milk and yeast; blend well. Turn dough out onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours.
  2. Punch down dough, pinch off pieces, and form smooth, rounded balls about 1 1/2 inches in diameter. Place balls of dough on greased baking sheet about 2-inches apart. Brush each bun with diluted egg yolk. Snip 1/2-inch deep cross in center of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 minutes.
  3. Bake at 400F for about 8 to 10 minutes, or until lightly browned. Cool on wire racks about 5 minutes. Drizzle icing on the cross.
  4. Lemon Icing: Combine 1 cup powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon water; beat until smooth.

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 6.43
  • Calories 220
  • Fat 2.5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 35mg
  • Sodium 160mg
  • Potassium 125mg
  • Carbohydrate 45g
  • Fiber 1g
  • Sugars 22g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 8%