CNYEats A Taste of Utica Hot Cross Buns

by Joanne on May 30, 2010

Can you believe I have never had a hot cross bun until I made this recipe?  They could be my new found habit.  These are tasty, just a little sweet, and great with a mid morning cup of coffee.


Posted by Toni (Leone) Guzski and found on page 56 of our book A Taste of Utica, the recipe will put a smile on the faces of both children and adults.

taste book examiner


Hot Cross Buns


  • 1/2 cup of milk
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/4 cup butter
  • 1/2 cup warm water
  • 2 pkgs of yeast
  • 2 eggs, beaten
  • 3 cups of sifted flour
  • 2 cups of sifted flour
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1 cup raisins

Scald the milk and add the sugar, salt, and butter.  Cool to luke warm. 

Pour 1/2 cup of the warm water in a bowl and add the yeast. Stir.  Add the luke warm milk mixture.  Add the eggs and 3 cups of flour.  Mix until smooth. 

Mix the  2 cups of flour with the cinnamon, allspice and raisins.  Blend into the egg-milk-flour mixture and knead until smooth.

Turn into a greased bowl and cover until doubled in volume.  Punch it down and let rise another 10 minutes.

Divide into pieces the size of golf balls.  Roll and place on a greased cooked sheet. Let rise 45 minutes. 

Preheat the oven to 350 F and when hot, bake for 20 –25 minutes.  Let cool slightly.


Mix the icing together:

  • 2 cups confectionery sugar
  • 1 tsp vanilla
  • 2 TBS softened butter
  • 2 TBS hot milk

Combine the sugar, butter and vanilla. Gradually add the milk until you get the desired spreading consistency.  Ice the top of the warm rolls.



The buns didn’t rise the way they should have. I checked the date on the yeast package AFTER I baked them and it had expired 10 days ago. Oh well. The HCB’s were pretty good any way. I’ll have to try them again with LIVE yeast.   Make a note of that:  CHECK THE DATE ON YOUR YEAST.  YOUR BUNS WON’T RISE UNLESS THE YEAST IS ALIVE.


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