Hot Cross Buns with Bread Booster

Nicely spiced, these light and fluffy hot cross buns are traditional at Easter, but they make a great addition to any breakfast or brunch menu.
Intermediate Serves
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) cloves
1/4 tsp (1 mL) salt
1/4 cup (60 mL) condensed milk
1/3 cup (75 mL) chopped candied mixed peel
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 crosses.

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.

Nutrition claims

High in iron

Source of calcium

Source of vitamin A

Total Time
Bake Time 20 minutes
Rise Time 40 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1 bun
Calories  370
Fat / Lipides  14 g
Saturated / saturés  8 g
Carbohydrate / Glucides  54 g
Fibre / Fibres  2 g
Sugars / Sucres  17 g
Cholesterol / Cholestérol  35 mg
Protein / Protéins  8 mg
Sodium  135 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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