Hot Cross Buns

Hot Cross Buns with Bread Booster

  • Intermediate
  • 12 buns
  • 1 hr 10 min
Baking Success Or Baking Mess


1 cup (250 mL) 3.25% whole milk
1 (2-1/4 tsp/11mL) envelope Fleischmann's® Quick Rise Yeast
2 cups (500 mL) all-purpose flour
1 cup (250 mL) bread flour
4 (20 mL) teaspoons Fleischmann's® Bread Booster™
1/4 cup (60 mL) granulated sugar
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) salt
1/4 cup (60 mL) condensed milk
1 orange, zested
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) Sultana raisins, soaked and drained
3 tbsp. (45 mL) all-purpose flour
1/2 (2 mL) teaspoon Mazola® Vegetable Oil
Pinch salt
1 tbsp (15 mL) butter, melted


In small

saucepan set over low heat, cook milk for 3 to 5 minutes or until milk is warm (120ºF

to 130ºF/50ºC to 55ºC on instant-read thermometer). Add yeast; let stand for about 10

minutes or until bubbles form on surface.

In bowl of stand

mixer fitted with dough hook attachment, mix all-purpose flour, bread flour, bread

booster, sugar, cinnamon, allspice, nutmeg, cloves and salt on low speed. Mix in

condensed milk and orange zest.

Mix dough on

low speed until ball of dough starts to form and pulls away from side of bowl. Add

butter, 1 tbsp. (15 mL) at a time, until incorporated.

Transfer dough to lightly floured work surface; knead in

raisins. Knead for 6 to 8 minutes or until smooth and elastic, and dough springs back when lightly

pressed with 2 fingers. Cover with tea towel; let stand for 10 minutes.

Divide dough into

9 portions. Shape each portion into ball. Place buns on 9-inch square parchment

paper–lined baking pan, about 1 inch (2.5 cm) apart. Cover with tea towel; let

stand for 40 to 45 minutes or until doubled in size.

Topping: In

small bowl, stir together flour, 3 tbsp. (45 mL) water, oil and salt until

consistency of thick paste. Spoon into piping bag fitted with small round tip. (Alternatively,

spoon into resealable plastic bag with bottom corner snipped.) Using small,

sharp, floured knife, score cross in top of each bun. Pipe paste into scored


Preheat oven

to 350˚F (180˚C). Bake for 25 to 30 minutes or until golden brown and buns

sound hollow when tapped. While still hot, brush with butter. Let cool

completely on rack.


• Substitute

currants or mixed dried peel for Sultana raisins if desired.

• Substitute

apricot jam or jelly for melted butter in the topping if desired. Heat jam in

small pan set over medium heat until melted and runny. Strain mixture before

brushing over buns.




in iron

Source of calcium

Source of vitamin A

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