The popular dish from Asian restaurants in vegan form. A crowd-pleaser at any potlatch, this soup has long been a favorite at KZSU barbecues. This soup will taste great with any leftover peas and peppers. Adding near the end will keep their crunch.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 18 |
| Yield: | 18 buns |
Ingredients
- ½ cup water
- 1 (.25 ounce) package active dry yeast
- 1 cup buttermilk, room temperature
- 2 tablespoons white sugar
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup margarine, melted
- 3 ¼ cups all-purpose flour
- ⅔ cup raisins
- ½ (16 ounce) container prepared vanilla frosting
Instructions
- Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk, sugar, baking soda, salt, cinnamon and margarine. Mix in 1 cup of flour until well blended, then stir in the raisins. Gradually mix in the remaining flour until the dough is stiff enough to take out of the bowl and knead on a floured surface. Knead the dough until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat and cover with a towel. Let rise in a warm place until doubled in size, about 1 hour.
- Turn the dough out onto a floured surface and divide into 18 pieces. Shape each piece into a ball and place in a greased 9×13 inch baking dish. Cover loosely with a towel and allow to rise again until your finger leaves an impression when you poke the dough gently, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Remove the towel from the buns. Bake in the preheated oven until golden brown, about 20 minutes. Spoon the frosting into a small sandwich bag or pastry bag. Snip off the corner and squeeze out frosting to make a cross on top of the buns when cool.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 242 mg |
| Sugars | 14 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This has been an easter favorite at my house every year the past 3 years!!!
Turned out perfectly! Not hard to make. Smells amazing while baking
Looks like a good recipe to try today.
These were amazing … such a hit ! I will definitely make these again ..
These were a hit and the most amazing hot cross buns ever !! Love loved these !! Best ever Kathryn
Nice, moist buns. I doubled the sugar and used 1 cup wheat flour. They rose really well. … I didn’t want to use the icing cross so I made a mix of 1/4 c flour and 3 Tbs water. It put that in a zip lock and cut the tip, then piped on the cross.
Always stayed away from using yeast. So this was my first time using. I was expecting the more cakey type of bun, but this one was smooth. I used over the counter frosting for the cross. Work well. Proud of myself that I might try yeasting again!
These are not traditional hot cross buns, which have an egg and a little more texture. These also lack the dough baked-on cross, currants, and cardamom which, to me, are necessary ingredients that distinguish a true hot cross bun from all others. Some also contain a small amount of candied fruit. The only reason I am giving three stars is because it is fine as a plain every day dinner roll. Chef John has posted a nice recipe on this site if you are interested in experiencing an old country tradition.
Very good. First time I have ever eaten these. I did not do the cross, but instead topped them with vanilla glaze.
These were really, really good. I didn’t have buttermilk, so I subbed 3/4 cup plain fat-free Greek yogurt mixed well with 1/4 cup water. And dried cranberries because raisins are the worst things ever.
Delicious! They rose beautifully.
Thank you for such an amazing recipe. I doubled the batch and turned out Fantastic!!!! Thank You!!!
This is my new go-to recipe! I tried it exactly as written and it came out perfect! The rolls tasted good and were soft and slightly chewy. I made my own icing because I didn’t want an open can of frosting sitting around: stir together 1/2 cup confectioner’s sugar, 1/4 tsp vanilla, 1/2 Tbsp milk and 1/2 Tbsp melted butter. This makes just enough to make crosses on all 18 buns.
This is a fabulous recipe. . . . It is relatively simple and very delicious. I have never made hot crossed buns before but volunteered to make some for our church, this year. This recipe has truly ‘saved the day’ !
Made this in practice for next Easter Sunday. Everything is better with buttermilk. Easy recipe, and they came out soft, fluffy and tastey. I don’t know what they are tradionally supposed to taste like, so I doubled the sugar based on other comments. Still baked in 9×13 pan, but they separated easily.
This recipe is simple but takes a while to prepare as the dough has to rise. I used the 9×13 pan as indicated but found the 18 portions ended up smaller than I expected as there wasn’t that much room to expand. I also used raisins and dried cranberries for mole flavor. Would definitely make it again.
No raisins. or currants. Deliciously sodt.
This was a wonderful recipe. I followed the ingredients and method almost exactly. I didn’t let it rise as long as suggested. I let it rise 30 minutes to start and then about 15 minutes the second time. The buns were light but just enough body for me to really enjoy. I made me own frosting with icing sugar, vanilla and milk. Really good.
I used currants instead of raisins and made my own icing with powdered sugar, but those were the only changes I made. The buns turned out great but not as rich as I expected, probably because of the lack of eggs. I like lightly sweet much better than overly sweet but the currants were not enough to make me feel I was eating a sweet pastry instead of savory. I may up the sugar just a bit next time. I will probably also bake them on a baking sheet instead of a 9×13 pan since they smashed together as they baked and look like pull-apart rolls instead of the round hot-cross buns I remember from when I was a kid. Still, this is a good basic recipe and great for when I need to bake for a family member with an egg allergy.
These were yummy! I made a gluten free version with cranberries and cherries instead of raisins, and made my own icing. Will definitely save this recipe to make again.
pretty good. made these in the bread machine, but basically followed the recipe. used butter instead of margerine; tried to chop raisins in 1/4 c. flour, but they stubbornly refused to be ground up. baked them in 2 9-inch sq. pans, 9 to a pan, brushed with egg wash for shine. they were almost too light and airy – i think i would have preferred a somewhat more dense and chewy texture.