Hot cross buns are a spiced sweet bun traditionally eaten on Good Friday across the world as a delicious breakfast, brunch, or snack

Particularly popular in Australia where Easter long weekend is one of the best camping weekends of the year, this is a great recipe to cook while in the outdoors during this time. But is great all year round.

Hot cross buns have a signature cross on top, which is a throwback in history to when it was felt that the population was becoming too fat so the church would only allow sweet fruit rolls to be made on particular days and celebrations. The cross indicates that the rolls met those requirements. Now, this cross only remains in Easter traditions.

Recipe Directions

1. Buns

2. In a bowl, whisk together the milk, sugar, and yeast until all the sugar has dissolved. Cover and set aside until the yeast has activated and the mixture has become frothy, 10 to 15 minutes.

3. In a large bowl, sift together the flour, salt, cinnamon, allspice, and nutmeg. With your fingers rub in the butter until the result looks like fine breadcrumbs.

4. Stir the raisins, eggs, and frothy yeast mixture into the flour mixture, then mix until well combined.

5. On a lightly floured surface, knead the dough for about 5 minutes until smooth and elastic. Add the dough to a large, slightly greased bowl then cover with plastic wrap. Leave in a warm place for 45 minutes or until the dough has doubled in size.

6. Remove the risen dough from the bowl and ‘punch down’. Slightly knead, then divide into 12 balls.

7. Place the balls (buns) onto a greased tray, cover with plastic wrap, then leave in a warm place to rise while you heat the Dutch oven.

8. Preheat the Dutch oven to 200 degrees C (400 degrees F), than add the dough balls.

9. Garnish

10. Whisk together the flour and water to a smooth paste. Place in a disposable snap-lock bag and cut off the tip. Using the bag, pipe a cross on the top of each bun. 

11. Bake the buns in the preheated Dutch oven for 25 minutes, or until cooked through.

12. Straight after removing the buns from the oven brush with the warmed apricot jam.