Hot Cross Buns


These Delicious Buns Are Historically Made To Be Eaten On Good Friday After Lent Has Finished.

Bun Ingredients

1 Tablespoon Quick Rising Yeast

1/2 Cup Sugar

1 3/4 Cup 2% Milk At Room Temperature

1 Large Egg At Room Temperature Lightly Beaten With A Fork

4 1/4 Cup Flour As I Am Gluten Free, I Always Use President’s Choice Gluten Free Flour But You Can Use Regular Flour

2 Teaspoon Cinnamon

1 Teaspoon Salt

1/2 Teaspoon Nutmeg

1/4 Teaspoon Ground Cloves

3 Tablespoon Melted Butter

1 Cup Raisins

1/3 Cup Dried Cranberries – You May Use Mixed Peel, But We Like Cranberries

Hot Glaze Ingredients

1/2 Cup White Sugar

1/4 Cup Water

1 Teaspoon Vanilla Extract

Icing Ingredients

1 1/2 Cup Icing Sugar, Sifted

2 Tablespoon 2% Milk

Method To Prepare The Buns

In a mixer with a hook attachment, combine yeast-sugar and milk.

Stir in beaten egg.

Add the spices, salt and melted butter.

Once the ingredients are well-blended, fold in the raisins and cranberries.

Using the mixer, “knead ” for 5 minutes on low speed.

Place the dough in an oiled bowl.

Cover with clear plastic wrap.


Turn the dough out onto a lightly floured board.

Cut the dough into 12 pieces.

Roll each piece to shape into a ball and place in a 9 x 13 inch ovenproof pan.

Cover pan with a tea towel and LET REST FOR 20 MINUTES.

See option at the end of this recipe, for using an overnight preparation choice.

Preheat oven to 350 degrees Fahrenheit.

Bake for 35-40 minutes until buns are a deep brown colour.

While buns are still hot, prepare the glaze.

Glaze Method

Heat sugar and water until sugar is dissolved.

Stir in the vanilla.

First brush the top of the buns with the glaze, then pour the rest of the syrup over the hot buns.

Let cool completely.

Icing Method

Combine icing sugar and milk – add more milk if needed.

Whisk until smooth.

Pipe or drizzle crosses over the buns.

Canada Food Network Chef Anna Olsen Has A Great Idea For Making The Buns Ahead …….

Prepare the dough and shape into buns then arrange into the 9 x 13 inch pan.

Wrap in plastic wrap and CHILL OVERNIGHT.

Next Morning – Let the buns sit on your counter for 30 minutes.

Then place the baking pain in a COLD OVEN.

Set oven to 350 degrees Fahrenheit.

Let the buns bake 45-60 minutes, then glaze and ice as directed.

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