Hot Cross Buns

Catherine Cappiello Pappas


These hot cross buns are easy to make and quick- no yeast just self-rising flour!

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1 dozen
5 Min
30 Min


rum raisins:
1/3 cup raisins, chopped
zest of 1 orange
1 tsp. mixed berry marmalade
1 tblsp. culinary rum
1/2 tsp. maple syrup
1/4 cup fruit juice
3 cups self-rising flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 cup canola oil
1/4 cup brown sugar
1 egg
1 cup milk
1 cup confectioner's sugar
1/4 teaspoon vanilla
1/4 - 1/2 teaspoon of milk


1Preheat oven to 350 degrees F.

Grease a 3 qt. baking dish and set aside.

Simmer, in a small sauce pan,over a medium heat all of the ingredients for the rum raisins. Remove from heat and transfer to a bowl and allow to cool.

In a medium bowl, sift together flour, salt and cinnamon. Add oil, brown sugar, and egg. Mix well until well incorporated. Add the milk, half cup, at a time until a fine dough comes together. Add rum raisins and mix with your hands.

Turn the dough onto a well-floured surface and knead until it all comes together and is smooth.

Pull the dough apart making pool ball sized buns; the dough should make about 1 dozen hot cross buns.

Brush each bun with an egg wash (1 egg white + 1 teaspoon milk or water).

Bake for 25-30 minutes or until golden.

Remove from the oven and transfer to a cooling rack.

While buns cool, whisk confectioner's sugar, vanilla and milk to make a glaze. Add more sugar or milk until you get a thick consistency.

Drizzle a cross pattern over each bun.

Let the glaze set before serving.

Enjoy with butter, cream cheese or jam!

About Hot Cross Buns

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Collection: Easter
Other Tag: Quick & Easy