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Catholic Recipe: Hot Cross Buns II


  • 1/4 cup shortening
  • 3/4 cup sugar
  • 2 eggs
  • 4-6 cups whole wheat flour
  • 2 cups scalded milk, cooled
  • 1 cake yeast or 1 package dry yeast
  • 1/4 cup lukewarm water
  • 1 cup currants or raisins
  • Details

  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: England


Probably the most popular of all Lenten traditions is the Hot Cross Buns. In England these buns were baked for Good Friday, but became so popular that they are now served all Lent. This recipe is made with whole wheat flour, which makes these rolls more substantial.

These hot cross buns would be a great treat to serve on the Feast of the Exaltation of the Cross, since the cross on the top of the bun reminds us of the feast.


Scald and cool milk. Add shortening, sugar and eggs. When lukewarm, add yeast that has been dissolved in one-half cup lukewarm water. Stir in four cups flour, and beat hard. Add enough flour to make a soft dough. Stir in raisins. Keep in refrigerator until ready to use. Shape into buns and cut with cross; let rise 60 minutes. Bake in hot oven (425°) for 15 minutes. Brush with melted butter and mark with icing cross.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
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