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Hot Cross Buns

Hot Cross Buns

These delicious hot cross buns are based on an old Pennsylvania Dutch recipe for "strickle sheets" or sweet buns with a sugary glaze on top.

Course Dessert
Cuisine American
Keyword hot cross buns, pennsylvania dutch, strickle sheets
Prep Time 30 minutes
Cook Time 25 minutes
Resting time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings 16

Ingredients

  • 5 to 6 cups all-purpose flour, divided
  • 1/2 cup sugar
  • 3/4 tsp salt
  • 2 packages active dry yeast (equivalent to 4 1/2 teaspoons)
  • 1 cup milk
  • 1/4 cup water
  • 3 tbsp butter or margarine
  • 2 eggs (at room temperature)

Topping

  • 3/4 cup sugar
  • 2 tbsp all-purpose flour
  • 3 tbsp butter or margarine
  • 2 tbsp hot water
  • 1 cup powdered sugar
  • 1 tbsp water

Instructions

  1. In a large bowl, mix 1 1/2 cups flour, 1/2 cup sugar, salt, and undissolved yeast. Next, in a small saucepan, combine the milk, 1/4 cup water, and 3 tbsp. butter or margarine. Heat over low heat until very warm (120-130 degrees F). Gradually add the liquid to the dry ingredients and beat for two minutes with an electric mixer, scraping the sides of the bowl with a spatula. Add eggs and 1 more cup flour, beating for two more minutes. Stir in enough flour (1 1/2 to 2 cups) to make a soft dough.

  2. Turn the dough out onto a lightly floured board and knead until smooth and elastic; about 8 to 10 minutes. Place the dough in a large greased bowl, turning it so all sides are greased. Cover with a towel and let it rest in a warm place until doubled in bulk, about 45 minutes.

  3. Punch the dough down, and place it on a lightly floured board. Cut the dough into three sections. Roll each section out into an 8-inch by 8-inch square. Cut each square into 16 pieces. Place the squares, side by side, into 3 8x8-inch greased pans.

  4. Combine the 3/4 cup sugar, 2 tbsp. flour, and softened butter or margarine. Add the hot water and mix thoroughly (it will look like a stiff frosting). Spread the mixture evenly over all three pans of buns. Cover the pans and let the buns rise in a warm place for one hour or until doubled in bulk.

  5. (Optional: Score the buns lightly along the lines where you will be drawing the "cross" - this will let the buns split just slightly so when you bake them you will see the line.) Bake at 400 degrees F. for 25 minutes or until light golden brown. Cool for 5-10 minutes in the pan.

  6. Mix together the powdered sugar and water. It should feel like a stiff icing. Scoop the icing into a pastry bag or even a plastic bag with the corner snipped off to make a tiny opening. Squeeze out the icing to make four lines vertically, then four lines horizontally so that each of the 16 buns in each pan has a "cross" in it. Serve immediately.