How to make it

  • Place all of the ingredients from list I in a large mixing bowl. Stir, then set aside.
  • Heat 1/4 pint milk in a small saucepan, being careful not to let it boil (remember, milk boils fast, so keep an eye on it!)
  • Pour the warmed milk into a jug and immediately add 1/4 point hot tap water (minus three tablespoons - don't ask why, just do it. This was a great-grandmother's recipe, there's a reason for it somewhere).
  • Add the yeast, sugar and flour to the milk and water, then stir until the mixture froths (this is a sign that the yeast has activated).
  • Add the egg and melted butter to the yeast mixture, then pour it into the mixing bowl containing the ingredients in list I.
  • Stir then knead the mixture until it forms a dough. (Note: if the mixture seems especially runny, don't panic - just keep on adding small amounts of flour until it comes together - a little faith and perhaps a strong whiskey are helpful at this juncture).
  • Turn the dough out onto a floured surface, crank up the stereo to something with a beat and knead for a good ten minutes - until the dough has acquired a smooth, elastic texture.
  • Pull off small lumps of dough and shape them into balls a little smaller than the palm of your hand.
  • Place the lumps on a floured baking sheet, cover it with a damp dishtowel and place in a warm spot until they have doubled in size. (This should take about two hours, longer if humidity is low).
  • Bake buns on 400F for 10 minutes. (Watch the bottoms carefully - you want hot, not burning, buns!)
  • Cool the buns on a wire rack then serve them warm with butter or sliced and toasted - with butter.
  • Makes 12-16 depending upon size.

Reviews & Comments 3

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    " It was excellent "
    noir ate it and said...
    Great Hot Crossed Buns Recipe! Thank You! :)
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  • mellian 11 years ago
    I love hot cross buns. Any time of the year.
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  • debra47 12 years ago
    I've been thinking of making these recently even though they are everywhere in the grocery stores here. Recipe looks good.
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