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Catholic Recipe: Hot Cross Bread


  • 1/3 cup milk
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/2-2 cups flour
  • 1/2 tablespoon active dry yeast
  • 1 egg
  • 1/2 cup dark raisins
  • 1/4 cup chopped mixed candied fruit
  • Confectioners' Icing (see recipe)


Yield: 1 loaf

Prep Time: 2 1/2- 3 hours

Difficulty: • •

Cost: $$$$

For Ages:15+



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Here's another intriguing and tasty variation on hot cross buns. This fruited loaf, handsomely adorned with one large cross, is quicker to make than the buns — and good to eat.


1. Heat milk, butter, salt, and sugar to hot (120-130°). Combine 1 cup flour and yeast in mixing bowl. Add milk mixture to flour and mix thoroughly.

2. Add egg, raisins, candied fruit, and enough remaining flour to make a soft dough.

3. Knead on lightly floured surface until smooth — about 10 minutes. Place in greased bowl, turning to coat top.

4. Cover; let rise in warm place until double — about 1 hour.

5. Punch down dough. Shape into a ball. Place on greased baking sheet. Cut a 2-inch-long, 1/4-inch-deep cross on top of loaf. (Can also be shaped as a loaf and baked in greased 8 1/2 x 4 1/2-inch loaf pan.)

6. Cover; let rise until double — about 45 minutes. Bake in a preheated 350° oven about 30-40 minutes or until done.

7. Cool on wire rack. Frost with Confectioners' Icing (see recipe).

Recipe Source: Festive Bread Book, The by Kathy Cutler, Barron's Educational Series, Inc., 1982