Hot Cross Bun Recipe and Good Friday

Two fresh glazed Hot Cross Buns on a wooden cutting board with copyspace

Hi!  I’m Melina, homeschooling mother of 11 and Grandmelina to 2!

Good Friday wouldn’t be the same in our house without freshly baked hot cross buns.  I start them late in the morning, and serve them fresh after we pray our Mercy Chaplet at 3pm.  Until we eat those delicious buns, we eat nothing – fasting in remembrance of the death of Jesus.

After our evening Way of the Cross at our church, led by our youth (including some of mine!), we come home to the soft light of candles and spend an evening with the lights off playing games as a family.  We have candles lit, but we also use some battery powered camping lights too (for safety’s sake).  We avoid the computer and other social media to complete our day of sacrifice.  We did this every Sunday during Lent also, and everyone enjoyed it.

Check out some of our other Easter weekend traditions here.  What is your favourite Easter tradition?

I make a triple batch with raisins, and a single batch with no raisins/currants.  Lots of mouths to feed!

Good Friday Hot Cross Buns

Bakes at 375°F for about 20 minutes.

  • 1/4 cup oil (I use olive.  You can also use butter.)
  • 1 egg, room temperature
  • 1/2 cup sugar
  • 3/4 tsp. salt
  • 1/2 tsp. cinnamon

Add the above ingredients to a large bowl and beat them together using an electric mixer.  Add:

  • 1 1/4 cups warm milk or water
  • 1 cup all-purpose flour
  • 1 Tbsp. quick rising yeast

Beat the mixture again.  Add:

  • 3/4 cup raisins or currants
  • 2 1/4 more cups of all-purpose flour
  • 2 Tbsp. cut candied peel (This is optional, and I don’t usually add it.)

Stir mixture with a large spoon or spatula.  Mix well.  You may need to add a bit more flour to make a soft dough.  Dump the dough out onto floured surface (I like to use a cookie sheet with sides to contain the mess and make clean up easier.)  Let the dough rest for 10 minutes and then knead it until it is smooth and elastic.  Place some oil in the bowl and return the dough to the bowl.  Turn the dough in the bowl to completely coat the dough and bowl in oil.  Cover, place in a warm place and let rise until double in size (about an hour).

Punch dough down.  Shape into about 16 balls.  Place on greased baking sheet, allowing room for expansion.  Cut a deep cross in each bun with a sharp knife.  Cover and let rise again until light and almost double in size.

Bake in 375°F oven for about 18-20 minutes.  Remove from oven.  Brush with butter and allow to cool before eating (It’s hard to wait, but worth it!).





1 Comment


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