Dutch Oven Hot Cross Buns

Golden brown fully baked hot cross buns with lighter crosses on each bun, nestled in a black Dutch oven with one bun removed.

Dutch oven hot cross buns bring a rustic charm to a traditional favorite, combining the warmth of spiced bread with the satisfying texture that comes from baking over coals. These soft, yeasted buns are enriched with butter, eggs, and milk, and spiced with cinnamon and nutmeg. Studded with raisins, they offer little bursts of sweetness throughout.

Preparing the Hot Cross Buns in a Dutch oven allows for an even, radiant heat that creates a beautifully browned crust while keeping the interior light and fluffy. Nestled side by side the buns rise and bake together, creating soft edges and a golden dome on top. The sealed environment of the Dutch oven mimics a traditional bread oven, creating an ideal baking atmosphere.

Whether enjoyed around a campfire or from your backyard, Dutch oven Hot Cross Buns are a cozy, fragrant treat that connects old-world baking methods with timeless flavor. They’re best served warm, perhaps with a slather of butter or a drizzle of honey, making them a perfect addition to holiday mornings or weekend brunches.

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Close up of shaped hot cross bun dough balls nestled together with crosses being piped on before baking.
Prepare a smooth flour paste and pipe the crosses onto the dough balls before baking.
Steam coming off fully baked, golden brown hot cross buns in black Dutch oven, a person's hand removing the lid covered in coals.
Bake the buns in the preheated Dutch oven for 25 minutes, or until cooked through.
Person's hands kneading hot cross bun dough on lightly floured surface.
Knead the dough on a lightly floured surface for about five minutes until smooth and elastic.
Close up of a single, fully baked hot cross bun with golden brown top.
Hot cross buns are delicious for breakfast, brunch, or a treat at any time.
Golden brown fully baked hot cross buns with lighter crosses on each bun, nestled in a black Dutch oven with one bun removed.
Hot cross buns are a spiced sweet bun traditionally eaten on Good Friday.

Dutch Oven Hot Cross Buns Recipe

2
reviews
Golden brown fully baked hot cross buns with lighter crosses on each bun, nestled in a black Dutch oven with one bun removed.
Hot Cross Buns are spiced sweet buns eaten on Good Friday. As Easter long weekend is a great camping weekend in many countries this is a must-cook recipe each year.
Preparation 1 hour
Cook 25 minutes
Ready in 1 hour 25 minutes
Servings 12 Servings
CourseBreakfast
InfluenceEuropean
DifficultySeasoned
MethodBake
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Ingredients

Fruit Buns

  • 1 1/3 cups warm milk (310ml) (110 degrees F | 43 degrees C)
  • 1/4 cup caster sugar (60g)
  • 2 sachets dried active yeast (about 4 teaspoons) (7g)
  • 3 1/2 cups all-purpose flour (600g)
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup butter (60g)
  • 1 1/2 cups raisins or sultanas
  • 2 eggs

Adding the Cross

  • 1/4 cup all-purpose flour (60g)
  • 1/4 cup water (60ml)

Glaze

  • 2 tablespoons apricot jam
  • 2 tablespoons water

Equipment

  • 2 bowls
  • 12 inch Dutch oven
  • 1 ziplock bag
  • 1 small pot

Directions

Buns

  • 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; about 10 to 15 minutes.
  • In a large bowl, sift together the flour, salt, cinnamon, allspice, and nutmeg. With your fingers, rub in the butter until the mixture resembles fine breadcrumbs.
  • Stir the raisins, eggs, and frothy yeast mixture into the flour mixture, then mix until well combined.
  • On a lightly floured surface, knead the dough for about 5 minutes, until it is 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 it has doubled in size.
  • Remove the risen dough from the bowl and ‘punch down’. Slightly knead the dough, then divide into 12 equally sized balls.
  • Place the balls (buns) onto a greased tray, cover them with plastic wrap, then leave them in a warm place to rise while you heat the Dutch oven.
  • Preheat the Dutch oven to 400 degrees F (200 degrees C), then add the dough balls.

Adding the Cross

  • Whisk together the flour and water to a smooth paste. Place in a disposable ziplock bag and cut off the tip. Put aside until needed.
  • Lightly butter the preheated Dutch oven, then add balls of dough so they are loosely touching each other.
  • Add a cross on top of each bun with the water and flour mix using the prepared ziplock as a piping bag. 
  • Bake the buns in the Dutch oven for 25 minutes, or until cooked through.

Glaze

  • Before the hot cross buns finish cooking, add the apricot jam and water to a small pot and bring to a simmer to make it easier to spread.
  • Straight after removing the buns from the Dutch oven, brush with the warmed apricot jam glaze.
  • Serve while still warm.

Nutritional Information

Calories: 282kcalCarbohydrates: 52gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 41mgSodium: 253mgPotassium: 249mgFiber: 2gSugar: 7gVitamin A: 210IUVitamin C: 1mgCalcium: 54mgIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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Comments

  1. 5 stars
    I combined this recipe with another for chocolate hot cross buns, as the traditional fruit ones aren’t a favourite in my household. But still turned out so well. Very well written and easy to follow.
    I bake maybe once or twice a year, but I needed an excuse to use the Dutch oven I impulse bought. And this turned out perfectly, especially for a novice like me.
    Thanks so much for sharing!