Mini Hot Cross Buns

Prep 30 min
Total 2 hours 45 min
Plus Cooling time
Makes 60 mini buns



3 cups
8 g
pkg quick-rise yeast, (2 1/4 tsp)
1/2 tsp
1/2 cup
warm 2% milk
2 tbsp
unsalted butter, melted
egg, room temperature
1 tsp
1/2 cup
dried currants
1 tbsp



  • Buns: Whisk 1 cup flour with sugar, yeast and cinnamon in the bowl of a stand mixer fitted with the dough hook. Beat in 2/3 cup warm water, milk, butter, egg and salt on medium until blended.
  • Beat in remaining 2 cups flour, currants and orange zest until dough is smooth and pulls cleanly away from bottom and side of bowl, 3 to 4 min. Transfer to a lightly oiled  owl and cover with plastic wrap. Let rest until dough is doubled in size, about 1 hr.
  • Spray three 9-in. foil pie plates with oil. Turn dough out onto a counter (no need to flour). Divide dough into 4 equal pieces. Roll each piece into a 1-in.-wide log, then cut into fifteen 1-in. pieces. Shape into balls and divide among prepared pans. (There should be about 20 balls per pan.)
  • Cover loosely with same plastic wrap and set aside until dough doubles in size, about 1 hr more.
  • Position rack in centre of oven, then preheat to 375F.
  • Crosses: Whisk egg with 2 tsp water in a small bowl. Generously brush over dough balls. Whisk flour with 3 tbsp plus 1 tsp water to make paste for crosses. Spoon into a small resealable zip-top bag. Snip a small piece off one corner of bag, then pipe a cross on each bun.
  • Bake until buns are deep golden, about 15 min. Remove from oven. Serve warm or at room temperature.

Kitchen Tip: Let dough rise in a large measuring jug. Its measurements will help you determine when the dough has doubled in size.


Calories 40, Protein 1 g, Carbohydrates 7 g, Fat 1 g, Sodium 41 mg.

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