Hot cross buns

Prep 25 min
Total 2 hours 50 min
Serves 12



1 1/2 cups
raisins, (205 g)
2 3/4 cups
all-purpose flour, divided (375 g)
1/4 cup
granulated sugar, (50 g)
1 tbsp
orange zest, (optional)
8 g
quick-rise yeast, (2 1/4 tsp)
1 tsp
cinnamon, (2 g)
1 tsp
salt, (6 g)
1/4 tsp
ground ginger
1/4 tsp
1/3 cup
warm water
1/2 cup
warm milk, (125 g)
2 tbsp
unsalted butter, melted (30 g)
egg, at room temperature (50 g)


1/4 cup
all-purpose flour, (35 g)
1/4 cup
water, (55 g)


1 cup
icing sugar, (120 g)
2 tbsp


  • COVER raisins with boiling water in a small bowl. Let stand until plump, 10 min. Drain well and pat dry with a kitchen towel.
  • COMBINE 1 cup flour with granulated sugar, yeast, cinnamon, salt, ginger, nutmeg and raisins (and orange zest, if desired) in bowl of a stand mixer fitted with the dough hook. Beat in 1/3 cup warm water, warm milk, butter and egg. Beat in remaining 1 3/4 cups flour on medium until dough is smooth and pulls cleanly away from the bottom and sides of bowl, 5 to 7 min. Transfer to a lightly oiled bowl. Cover loosely with a plastic wrap and let rest until dough is doubled in size, about 1 hour.
  • LINE a baking sheet with parchment. Transfer dough onto a lightly floured surface. Divide into 12 equal portions. Roll each portion into a smooth ball. Transfer to prepared sheet and arrange balls in 3 rows of 4, so they are just touching. Loosely cover with plastic wrap. Let stand until doubled in size, 1 more hour.
  • PREHEAT oven to 350F. Stir 1/4 cup flour with 1/4 cup water until smooth. Spoon or pipe a cross over each bun. Bake in centre of oven until golden brown, about 25 min.
  • STIR icing sugar with 2 tbsp water until smooth. Brush evenly over hot buns. Transfer to a rack and let cool completely.



Calories 249, Protein 5 g, Carbohydrates 51 g, Fat 4 g, Fibre 3 g, Sodium 208 mg. Excellent source of folate

How to roll cookie dough

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