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Make-Ahead Hot Cross Buns Traditional Easter Favorite

The Associated Press

Hot cross buns are a traditional Easter bread that can be baked in advance and frozen before being frosted.

When ready to serve, reheat foilwrapped buns in a 325-degree oven. Drizzle cream cheese frosting in the shape of a cross over the buns after reheating; otherwise, the heat from the oven will cause the frosting to soften and lose its shape.

Hot Cross Buns with Cream Cheese Frosting

Recipe from the American Dairy Association

4 1/2 to 5 cups all-purpose flour

2 packages active dry yeast

1/2 cup granulated sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1 1/4 cups milk

1/2 cup (1 stick) butter

2 eggs, beaten

3/4 cup currants or raisins

1/3 cup candied orange peel (optional)

1 egg yolk mixed with 2 tablespoons water

Cream cheese frosting (recipe below)

Combine 2 cups of the flour, the yeast, granulated sugar, salt and spices in a large mixer bowl.

In a separate bowl, heat milk and butter to very warm (120 to 130 degrees). Add to flour mixture. Beat on medium speed of electric mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and enough remaining flour to make dough easy to handle.

Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes, adding additional flour as needed. Place in a buttered bowl, turning to butter top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch down dough; turn onto lightly floured surface. Divide dough in half; divide each half into 9 pieces. Form each piece into a smooth round ball.

Place balls of dough in two buttered 8-inch-square baking pans. Cover; let rise in warm place until doubled in bulk, about 45 minutes to 1 hour. Brush lightly with egg yolk mixture. Bake rolls in preheated 375-degree oven, 20 to 25 minutes, or until golden brown. Remove from pans. Cool on wire rack. Prepare cream cheese frosting. Drizzle frosting across the top of each bun in the shape of a cross.

Yield: 18 buns.

Cream cheese frosting: Beat 3-ounce package cream cheese, softened, and 1 cup confectioners’ sugar in a bowl until smooth. Add up to 1 teaspoon milk for drizzling consistency.