Getting Ready For Easter

Triple Berry Hot Cross Buns

Triple Berry Hot Cross Buns


  • 1 package regular or quick active dry yeast
  • ¾ cup warm water (105 to 115 degrees F)
  • 2 tbsp. sugar
  • ½ cup butter or margarine, softened
  • ¾ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 ½ tsp. salt
  • 2 eggs
  • 4 cups all-purpose flour
  • 1/3 cup dried cranberries
  • 1/3 cup dried blueberries
  • 1/3 cup dried cherries
  • 1 egg
  • 2 tbsp. cold water

Dissolve yeast in warm water in large bowl. Stir in sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups flour. Beat until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth springy. Place in large greased bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 ½ hours or until double. (Dough is ready if indentation remains when touched.) Grease cookie sheet. Gently push fist into dough to deflate. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet. Snip a cross shape in top of each ball with scissors. Cover and let rise in warm place about 40 minutes or until double. Heat oven to 375 degrees F. Beat 1 egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool 5 minutes. Frost cross to top of each bun with Powdered Sugar Icing. Serve warm.

Powdered Sugar Icing:

  • 1 cup powdered sugar
  • 1 tbsp. milk or water
  • ½ tsp. vanilla

Mix all ingredients until smooth and spreadable.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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