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White Lily

Hot Cross Buns


30 min


15 min


36 rolls


1 pkg. active dry yeast 1/4 tsp. ground cloves
1/4 cup warm water (105 to 120°F) 1/4 tsp. ground nutmeg
3/4 cup milk 3/4 cup raisins
1/2 cup butter Grated peel of one orange
1/3 cup sugar 1 large egg yolk
3/4 tsp. salt 1 tsp. water
3 large eggs lightly beaten1 cup powdered sugar
5 1/2 cups White Lily® Enriched Unbleached Bread Flour divided1 tbsp. milk
3/4 tsp. ground cinnamon 1/2 tsp. lemon extract


  1. 1.
    DISSOLVE yeast in warm water in large bowl. Heat milk in medium saucepan over low heat; stir in butter. Cool to lukewarm. Stir in sugar and salt. Add to yeast mixture. Add eggs; blend well.

  2. 2.
    COMBINE 4 1/2 cups bread flour, cinnamon, cloves, nutmeg, raisins, and orange peel in large bowl. Add gradually to liquids; mix well.

  3. 3.
    TURN onto lightly floured surface. Knead about 5 minutes, adding flour as necessary to prevent sticking. Coat a deep bowl with about 1 tablespoon vegetable oil. Add dough, turning to coat surface.

  4. 4.
    COVER with damp towel or plastic wrap; let rise in warm place until doubled in size, about 1 hour.

  5. 5.
    HEAT oven to 375°F. Spray baking sheets with no-stick cooking spray.

  6. 6.
    PUNCH down dough. Pinch off golf ball-size piece of dough; roll into smooth ball. Place on prepared baking sheet. Repeat with remaining dough. Let rise in warm place until doubled in size, about 45 minutes.

  7. 7.
    CUT a shallow X using sharp knife in top of each bun. Mix egg yolk and water; brush over tops of buns.

  8. 8.
    BAKE 12 to 15 minutes. Cool on wire racks. Drizzle glaze in cross shape on top of buns. Serve warm.


  10. 1.
    COMBINE powdered sugar, 1 tablespoon milk and lemon extract; mix until smooth and of drizzling consistency.