We think of Hot Cross Buns as being so English, but they have crossed over (ha!) different religions and cultures.  The “cross” has come to symbolize Jesus’s crucifixon.  But history tells us hot cross buns were eaten during pagan times in Europe.  Many think the crosses were originally symbolic of the goddess Eostra - for whom Easter is named!
 Cross Buns became HOT Cross Buns in the 18th century with the introduction of the famous nursery rhyme:  We used to jump rope here in America to the rhyme, having absolutely no knowledge of what a hot cross bun was.  My little girl brain imagined it was a hamburger bun, as I was rather fixated on burgers as a child.
'Hot cross buns, hot cross buns!     One a penny, two a penny, hot cross buns!   
If you have no daughters, give them to your sons.    One a penny, two a penny, hot cross buns.'
Makes about 8 buns.
Dough Ingredients
3/4 cup whole milk, warm
2 and 1/4 teaspoons active dry yeast
or 1 packet instant yeast
1 teaspoon sugar
1/2 cup packed brown sugar, packed
5 Tablespoons butter at room temp; cut into 4 or 5 pieces
1/2 teaspoon vanilla extract
2 large eggs, room temp
3 and 1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup candied orange peel - Recipe - Candied Citrus Peel
3/4 cup regular or golden raisins
Glaze Ingredients
1 cup Confectionersʼ sugar
3 Tablespoons orange juice 
OR
​3/4 cup regular sugar
juice of the 2 oranges
 Steps for Buns 
Prepare the dough:
  1. Whisk milk, yeast, and granulated sugar together. Cover and let sit for about 5 minutes or until foamy on top.
  2. Add brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, and 1 cup of the flour. If you’re using a stand mixer - use the dough hook.  Mix on low speed for 30 seconds, add the rest of the flour, orange peel, and raisins. Beat on low until you see the dough forming a ball and pulling away from sides of the the bowl.  It will be a little sticky.  If it’s just too sticky to handle, add in more flour - a spoon at a time. 
  3. If you’re using a stand mixer, simply beat for 5 more minutes for the kneading.  If you aren’t then put the dough on a floured surface and knead by hand for 5 minutes.  If it’s too sticky, add a little flour at a time, but be careful.  If you add too much more flour, it the dough can get too dry. 
  4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, smearing it with the oil a bit on all sides.  Cover the bowl with a dish towl and put it in a warm place for about 2 hours or until doubled.   
  5. Grease or line a cookie sheet or 2 cake pans with parchment paper. 
  6. Punch the dough down and divide it into about 12 or 14 pieces. Roll each into a tight ball with your clean hands or on a floured surface. You can press it a bit on the bottom to close it up.  Place the buns on the cookie sheet or pans, leaving about an inch between each one.  With a serrated knife, score each one with a cross on top. Let them rise again until they double.   
Baking:
  1. Preheat oven to 350° F.
  2. Bake for 20-25 minutes or until golden brown on top. If they’re getting too brown before cooking time is over, loosely place some aluminum foil on top.  Remove foil immediately after rolls come out of oven.
Make the glaze:  
  1. Boil the sugar and orange juice until kind of thick and syrupy.  Brush the warm buns with the glaze, using a brush or just drizzle it on.   
  2. Serve immediately.  Hot cross buns can be eaten warm or cold with lots of butter.