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Lemon and Ginger Hot Cross Buns

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Lemon and Ginger Hot Cross Buns
  • Prep 25 min
  • Total 4 hr 0 min
  • Servings 12
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Hot cross buns are given a modern update with a flavorful lemon and ginger filling and glaze.
By Bree Hester
Created Feb 22, 2012

Ingredients

Buns

  • 2 cups warm milk (105°F to 115°F)
  • 1/2 cup granulated sugar
  • 1 tablespoon fast-acting dry yeast
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla
  • 4 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup finely chopped crystallized ginger

Glaze

  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon finely chopped crystallized ginger

Icing

  • 3/4 cup powdered sugar
  • 1 tablespoon fresh lemon juice
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In large bowl, stir together milk, 1/2 cup granulated sugar, the yeast, lemon peel and vanilla. Let stand 5 minutes for yeast to dissolve.
  • 2
    Add flour, salt, nutmeg, cinnamon and 1/2 cup ginger. With dough hook attachment, knead until dough no longer sticks to side of bowl and is elastic, about 5 minutes. Grease another large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
  • 3
    Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Cover loosely with plastic wrap; let rise in warm place about 45 minutes or until dough has doubled in size.
  • 4
    Heat oven to 350°F. Uncover pan. Bake 40 to 45 minutes or until buns are golden brown and sound hollow when tapped.
  • 5
    In small saucepan, mix glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until sugar is dissolved and glaze is thick. Brush glaze over warm buns. Cool about 30 minutes.
  • 6
    In small bowl, beat powdered sugar and 1 tablespoon lemon juice with whisk. Using spoon or decorating bag, pipe icing in cross shape on top of each bun.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can mix the dough by hand, if you prefer, rather than using a dough hook. Knead on a floured surface until smooth and elastic, about 10 minutes.
  • tip 2
    To get more lemon and ginger flavor into the buns, poke holes in the tops of warm buns before brushing with glaze.

Nutrition

Nutrition Facts are not available for this recipe
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