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Easter Buttermilk Hot Cross Buns
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Easter tradition: Buttermilk and raisin buns with a touch of cinnamon - a must-have for brunch!
Ingredients:
  • 0.5 cup water
  • 1 (.25 ounce) package active dry yeast
  • 1 cup buttermilk, room temperature
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.33333334326744 cup margarine, melted
  • 3.25 cups all-purpose flour
  • 0.66666668653488 cup raisins
  • 0.5 (16 ounce) container prepared vanilla frosting
Instructions:
  • In a large bowl, combine water and yeast, allowing it to rest for 5 minutes. Add buttermilk, sugar, baking soda, salt, cinnamon, and margarine. Mix in 1 cup of flour until fully combined, then fold in the raisins. Gradually add the remaining flour until a stiff dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Transfer the dough to a greased bowl, cover with a towel, and let it rise in a warm place until doubled in size, around 1 hour.
  • Transfer the dough onto a lightly floured surface and separate it into 18 portions. Roll each portion into a ball and arrange them in a greased 9x13 inch baking dish. Cover with a cloth and let it rise once more for about 45 minutes until gently pressing with your finger forms an impression in the dough.
  • Preheat the oven to 375 degrees F (190 degrees C), then uncover the buns. Bake until golden brown, approximately 20 minutes. Transfer frosting into a small sandwich or pastry bag, snip off the corner, and pipe a cross on top of the cooled buns.

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