Hot Cross Buns

Lent 2015 changed my life, and I will forever be thankful for the spiritual closeness that is derived through intention.

Traditionally, hot cross buns were eaten to break the fast of Lent.  On Good Friday, we commemorate the crucifixion of Christ–our redeemer!–and it is traditionally a day of strict fasting and abstinence in observance of Christ’s sacrifice.

Fasting doesn’t have to be from a food item such as chocolate or sugar, and it is an effective spiritual tool and discipline that should and may be implemented in times other than Lent.  Did you fast this year?

Prepare these hot cross buns ahead of time so you can enjoy a delicious Easter morning celebration with egg-hunt spoils!

**Thank you to “Best of the Best from Kentucky Cookbook” (2005) for this great recipe!**

He is not here; he has risen, just as he said. Come and see the place where he lay.
 Matthew 28:6 (NIV)


Start by combining milk, sugar, and shortening into a heavy bottomed sauce pan.  Scald milk.  (Need a refresher on what “scalding milk” is?  Check out the cinnamon roll recipe.)

Stir occasionally as shortening melts. Once milk has scalded, set aside to cool to lukewarm.


Soften yeast in lukewarm water.

Combine flour, salt, and cinnamon in a large, dry bowl.

When milk mixture is lukewarm, add 1 egg, yeast mix, and raisins.


Add to flour mixture. Do not over mix.

Leave in bowl and cover.  Allow dough to rise until doubled in size (about 1 hour).

On a floured surface, knead dough.

Shape into 2-inch rolls with floured hands.  Place about an inch apart on a greased baking sheet.

Press the middle of the bun down with your thumb to flatten slightly, and then snip a “cross” shape into the top of the bun with kitchen scissors.

Cover and let rise until doubled in size again (about another hour).

Brush with beaten egg.

Bake until golden brown approximately 16-18 minutes at 375 degrees.

When cooled, fill with icing.  Icing made by mixing powdered sugar and water.

Happy Easter!



  • 1 cup milk
  • 1/2 cup granulated sugar
  • 1/2 cup shortening
  • 1 yeast packet
  • 1/2 cup lukewarm water
  • 3 cups all-purpose flour
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 eggs, divided
  • 1/2 cup raisins

Icing ingredients: 1 cup powdered sugar and 1-2 Tbs water.  To make: mix well.


Combine milk, sugar, and shortening in a heavy-bottomed pot.  Scald mixture and then move off of burner to cool to lukewarm. Soften yeast in lukewarm water.  Sift flour, salt and cinnamon together.  When milk mix is cooled, add yeast, 1 beaten eggs, and raisins.  Add mixture to to flour.  Combine lightly.  Cover and let rise until doubled in size (about an hour).  Knead on floured surface and shape into 2″ balls.  Place 1″ apart onto greased baking sheet. Use thumb to push the tops down to flatten slightly.  Snip a cross on top of bun with kitchen scissors.  Cover again and let rise until doubled in size (about another hour).  Preheat oven to 375 degrees Fahrenheit. Brush with beaten egg.  Bake for approximately 16-18 minutes or until golden brown.  When cooled, fill the cross with icing.  Makes approximately 20 buns.


Author: Neena

Neena is a Kentucky wife, mother, and beekeeper. Her first novel, THE BIRD AND THE BEES, is a Christian contemporary romance available now. Visit her at

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