Hot Cross Buns Our Motherhouse chefs — Jan and Cindy — created delicious Hot Cross Buns for our Holy Thursday dinner. Motherhouse chefs Jan, left, and Cindy, ready to serve their delicious Hot Cross Buns. As it’s still the Easter season, and the buns were a hit, we thought we’d share their recipe with you: Hot Cross Buns 2 packets quick rise instant yeast1 C warm water 5-6 Tbsp. unsalted butter ¾ C sugar ¼ tsp. salt 4 ½-5 C flour 2 eggs 1 tsp. cinnamon ½ tsp. nutmeg ¼ tsp. allspice ½ C dried currants or golden raisins, plumped 2-3 Tbsp. candied citron, chopped Egg wash: 1 egg 2 Tbsp. water Vanilla or Lemon Frosting: 1 ½ C confectioners’ sugar 2 Tbsp. warm milk 1 tsp. lemon juice or vanilla extract Preheat oven to 350⁰ Pour yeast into warm water and let sit. Beat together butter, sugar, salt, and eggs. Slowly add yeast water and milk. Gradually incorporate flour and spices by hand to form dough. Add more flour if needed and roll into a ball. Place in greased bowl and cover to rise, doubling in size. Punch down and divide into 20 balls of dough. Place 1 inch apart on greased cookie sheet. Let rise for ½ hour. Cut cross into top of buns. Brush with egg wash. Once puffy and light, place into oven. Bake for 16-18 minutes. Mix preferred frosting ingredients together and brush onto cooled buns. Enjoy!