Guyanese-style cross buns are a spiced, fruit-studded yeast bread that is traditionally enjoyed around Easter but is delicious any time of year. What sets the Guyanese version apart is the generous use of warm spices like cinnamon, nutmeg, and anise, along with mixed dried fruits and a sweet, sticky glaze brushed over the top. This recipe yields soft, tender buns with a rich, aromatic crumb that are perfect for breakfast or an afternoon treat.
Ingredients
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 1/2 cup (100 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground anise seed (or 1 tsp anise extract)
- 1/2 cup (120 ml) warm milk (about 110°F / 43°C)
- 1/4 cup (60 ml) warm water (about 110°F / 43°C)
- 1/4 cup (60 g) unsalted butter, melted
- 2 large eggs, at room temperature
- 1 cup (150 g) mixed dried fruit (raisins, currants, chopped candied peel)
- 1/4 cup (60 ml) vegetable oil, for greasing
- For the glaze: 1/4 cup (60 ml) honey or golden syrup, warmed
Instructions
- In a small bowl, combine the warm milk and warm water. Sprinkle the yeast over the top and let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, nutmeg, and anise seed. Make a well in the center.
- Pour the yeast mixture, melted butter, and eggs into the well. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed.
- Gently knead in the mixed dried fruit until evenly distributed.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Punch down the dough and turn it out onto a floured surface. Divide into 12 equal pieces and shape each into a smooth ball.
- Place the balls in a greased 9×13-inch baking pan, leaving a little space between them. Cover and let rise again for 30–45 minutes until puffy.
- Preheat the oven to 375°F (190°C).
- Bake the buns for 20–25 minutes, until golden brown and they sound hollow when tapped on the bottom. The internal temperature should read 190°F (88°C) if using a thermometer.
- While still warm, brush the tops generously with the warmed honey or golden syrup. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Tips
- If you don’t have anise seed, you can substitute 1 teaspoon of vanilla extract, but the flavor will be less aromatic.
- Make sure the milk and water are not too hot; if they exceed 115°F (46°C), they can kill the yeast and the buns won’t rise.
- For a richer dough, replace the water with an extra 1/4 cup (60 ml) of milk.
- Common mistake: over-kneading can make the buns tough. Stop when the dough is smooth and springs back when pressed.
Serving Suggestions
Serve the buns warm or at room temperature, split and spread with butter. They are excellent alongside a cup of tea or coffee, and also make a delightful French toast base. For a festive touch, serve them with a dollop of clotted cream or a slice of sharp cheddar.
Variations
For a more traditional cross bun, pipe a simple flour-and-water paste (2 tbsp flour + 1 tbsp water) in a cross shape on the buns before baking. You can also add 1/2 cup (85 g) of chocolate chips instead of dried fruit for a modern twist. If you prefer a citrusy flavor, add the zest of one orange or lemon to the dough.
Storage and Reheating
Store the buns in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to 2 months. To reheat, warm them in a 350°F (175°C) oven for 5–8 minutes, or microwave each bun for 15–20 seconds.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount. Mix it directly into the dry ingredients and skip the proofing step; add the warm liquids straight to the flour mixture.
Why didn’t my buns rise? The most common cause is that the liquid was too hot, killing the yeast. Always check the temperature with a thermometer if possible. Another possibility is that the yeast was expired.
Can I make the dough ahead of time? Yes, after the first rise, punch the dough down, cover tightly, and refrigerate overnight. The next day, shape the buns and let them rise at room temperature until doubled before baking.
What can I use instead of mixed dried fruit? Raisins alone work well, or you can use chopped dates, dried cranberries, or even chopped dried apricots. Just make sure they are chopped small so they distribute evenly.
Do I have to glaze them? The glaze adds sweetness and moisture, but you can skip it if you prefer a less sweet bun. Alternatively, brush with melted butter for a softer crust.
Can I make these without eggs? Yes, substitute the eggs with 1/4 cup (60 ml) of applesauce or 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. The texture will be slightly denser.
Related
- How Long Do You Cook French Toast Sticks?
- How Long to Microwave French Toast Sticks
- How to Heat Up Frozen French Toast Sticks
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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