Rheinlander Bakery’s Hot Cross Buns

  • Yield: 2
  • Prep: 20 mins
  • Cook: 25 mins

These slightly sweet rolls are best served the day they're made.


1/3cup unsalted butter, melted and cooled
1/2cup sugar
1/4teaspoon salt
Pinch of mace
2tablespoons dry active yeast
1cup whole milk, room temperature
4 eggs, room temperature, divided
5 2/3cups all-purpose flour
1 1/3cups currants or raisins
1/2cup water
1 1/3cups powdered sugar
1teaspoon vanilla extract
1/2teaspoon lemon extract
3tablespoons Water


  1. To prepare buns, combine butter and sugar in a large bowl using a mixer at medium speed. Beat in salt and spice. Dissolve yeast in milk and add to creamed butter. Beat in 3 eggs one at a time. Add 5 1/3 cups flour and mix until dough pulls away from side of bowl. Turn dough out onto a floured surface. Knead in remaining flour. Knead 4 to 5 minutes, until a small piece of dough stretches, without tearing, to form a thin windowpane. If it tears, the gluten has not developed; continue kneading.
  2. Stretch dough out on table and sprinkle currants on top. Fold in sides and knead until fruit is evenly dispersed.
  3. Place dough in an oiled bowl, cover with a cloth and let rise until doubled in size, about 2 hours.
  4. Punch dough down and cut into 24 equal pieces. Shape into round balls and place on a cookie sheet about ½ inch apart. Allow to rise in a warm room until balls double in size, 2 to 4 hours.
  5. Preheat oven to 375F.
  6. Beat remaining egg with a pinch of salt and 1/2 cup water. Brush over top and sides of buns. Bake 10 minutes. Reduce temperature to 350F and bake 15 minutes, until golden brown. Transfer to a wire rack to cool.
  7. To prepare glaze, combine powdered sugar and extracts. Drizzle in enough water, while whisking, until combined but still stiff. Transfer mixture to a plastic bag. Snip corner of bag and pipe glaze in a cross pattern over the top of each bun.

Nutritional Info *per serving

  • Glycemic Load 3
  • Calories 220
  • Fat 4g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 40mg
  • Sodium 45mg
  • Potassium 140mg
  • Carbohydrate 40g
  • Fiber 2g
  • Sugars 17g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 10%