Hot Cross Buns

Recipe courtesy of Emeril Lagasse, 1999

Show: Emeril LiveEpisode: Easter Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
1 hr 0 min
Level:
--
Yield:
about 1 dozen

Times:

Prep: 2 hr 23 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 3 hr 23 min

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Ingredients

1 envelope (1/4-ounce) dry yeast
3/4 cup sugar
1 1/2 cups warm milk (about 110 degrees F.)
1 stick of butter, melted
1 egg
1/2 cup of raisins
1 teaspoon salt
1/2 teaspoon ground cardamom
3 1/2 cups bleached all-purpose flour
1 teaspoon vegetable oil
1 large egg, beaten
1 cup powdered sugar
3 tablespoons milk

Directions

Combine the yeast, sugar and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the butter, egg and raisins. Mix for 1 minute. Add the salt, cardamom and flour. Beat on low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of the dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth, round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool slightly on a rack. In a mixing bowl, combine the powdered sugar and milk. Mix until smooth. Ice each bun with the frosting in the shape of a cross. Serve warm.

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Comments & Reviews

recipe Hot Cross Buns
Lynda Ellington, CT 03-30-2009
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Good hot out of the oven, not so much when cold!
Rated: 3 stars out of 5

I have made these three times and have decided I will not make them again. I had to add an additional 2 cups of flour to the... reipe to be able to handle it. If you can eat them all warm out of the oven they are good, but the next day they are very dense and stale tasting. I added almond extract to the glaze which gave them a little extra flavor.Read more
recipe Hot Cross Buns
Chris Madison, CT 01-29-2009
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Not what I was expecting
Rated: 3 stars out of 5

As most other reviewers, I had to add about 2 more cups of flour to get a dough rather than a batter. Once out of the oven,... they were very tasty and delicious. Unfortunately, the next day, they were pretty bad--very stale, tough, and dry. If I'm going to do the work, I'd like them to keep a little longer. I guess my search goes on for the perfect hot cross bun.Read more
recipe Hot Cross Buns
Laura Norristown, PA 02-25-2008
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Had to had more flour
Rated: 3 stars out of 5

Like some of the other readers/bakers, my dough wasn't doughy enough, so I had to add a lot more flour before and after the... first rise. I made the buns for a gathering, and they got rave reviews, but they were definitely more dense than I expected. The icing proportions were off, too--I had to add a lot more powdered sugar. Would any of the bakers who didn't experience these problems be willing to clue the rest of us in on how they made it work & got delicious, fluffy, light buns?Read more
recipe Hot Cross Buns
Anonymous 06-09-2007
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how great was this
Rated: 5 stars out of 5

woww i loved this
recipe Hot Cross Buns
Anonymous 03-12-2007
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not worth the effort
Rated: 2 stars out of 5

Between the lack of spices and the unclear mixing directions, I ended up with buns that were tough and flavorless. Normally... Emeril recipes are good, maybe we just have different criteria for the perfect Hot Cross Bun.Read more
recipe Hot Cross Buns
Anonymous 02-06-2007
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Spectacular
Rated: 5 stars out of 5

I make these every Easter. It wouldn't be Easter without them. They are terrific and spectacular!!!