This donut hot cross bun combines the spiced, fruity flavor of a traditional hot cross bun with the light, fluffy texture and sweet glaze of a yeast donut. The dough is enriched with butter and eggs, scented with cinnamon and nutmeg, and studded with currants and candied peel. After a quick fry, each bun is finished with a classic flour-paste cross and a sticky sugar glaze, giving you a fun, indulgent twist on a British Easter favorite.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast (one packet)
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
- 1/2 cup (120 ml) water, warmed to 110°F (43°C)
- 1/4 cup (55 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup (75 g) dried currants or raisins
- 1/4 cup (40 g) candied orange peel, finely chopped
- Vegetable oil, for frying (about 4 cups / 1 L)
- 1/2 cup (60 g) powdered sugar, for glaze
- 2 tbsp (30 ml) milk, for glaze
- 1/2 tsp vanilla extract
- 1/4 cup (30 g) all-purpose flour, for the crosses
- 3 tbsp (45 ml) water, for the crosses
Instructions
- In a large bowl, whisk together 4 cups (500 g) flour, sugar, yeast, salt, cinnamon, and nutmeg. Make a well in the center.
- Add the warm milk, warm water, melted butter, and eggs to the well. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. The dough will be slightly sticky; add a little flour only if needed. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6–7 minutes.
- Gently knead in the currants and candied peel until evenly distributed.
- Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough. Turn it out onto a lightly floured surface and divide into 12 equal pieces (about 70 g each). Roll each piece into a smooth ball.
- Place the balls on a baking sheet lined with parchment paper, leaving about 2 inches (5 cm) between them. Cover loosely with plastic wrap and let rise for 30 minutes, until puffy.
- While the dough rises, make the cross paste: in a small bowl, stir together 1/4 cup (30 g) flour and 3 tbsp (45 ml) water until smooth. Transfer to a piping bag or a small zip-top bag with a corner snipped off.
- Heat about 2 inches (5 cm) of vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Carefully pipe a cross onto each risen bun: one line across the center, then another perpendicular line.
- Fry the buns in batches of 3–4, being careful not to overcrowd. Cook for 1–2 minutes per side, until golden brown and cooked through. The internal temperature should reach 190°F (88°C) if checked with a thermometer. Drain on paper towels.
- Make the glaze: whisk together the powdered sugar, 2 tbsp (30 ml) milk, and vanilla extract until smooth.
- While the buns are still warm, brush the tops with the glaze. Serve warm or at room temperature.
Tips
- Yeast: If using active dry yeast instead of instant, dissolve it in the warm milk with a pinch of sugar and let it foam for 5–10 minutes before adding to the dry ingredients.
- Frying temperature: Keep the oil at a steady 350°F (175°C). If it drops too low, the buns absorb oil and become greasy; if too high, they brown before cooking through.
- No candied peel? Substitute with finely chopped dried apricots or omit it entirely. The buns will still be flavorful.
- Glaze consistency: The glaze should be thin enough to brush but not runny. Add milk a teaspoon at a time if it is too thick.
Serving Suggestions
These donut hot cross buns are best enjoyed warm, with a pat of butter melting into the crumb. Serve them for Easter brunch alongside a cup of tea or coffee, or as a festive dessert with a dollop of clotted cream. They also make a delightful afternoon snack.
Variations
- Chocolate Chip: Replace the currants and candied peel with 1/2 cup (90 g) mini chocolate chips for a sweeter, kid-friendly version.
- Citrus Glaze: Swap the vanilla extract in the glaze for 1 tsp orange zest and use orange juice instead of milk for a brighter flavor.
- Baked Version: To avoid frying, place the risen buns on a baking sheet, pipe the crosses, and bake at 375°F (190°C) for 15–18 minutes, until golden. Glaze while warm.
Storage and Reheating
Store leftover buns in an airtight container at room temperature for up to 2 days. They are best reheated in a toaster oven or air fryer at 350°F (175°C) for 3–4 minutes to restore crispness. You can also freeze unglazed buns for up to 1 month; thaw at room temperature, then reheat and glaze.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After kneading, cover the bowl and refrigerate for up to 24 hours. The dough will rise slowly; bring it to room temperature for 30 minutes before shaping and proceeding with the recipe.
Why did my buns come out greasy? The oil temperature was likely too low, causing the buns to absorb excess oil. Use a thermometer and fry in small batches to keep the temperature steady.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture. Use the same amount, but you may need to add an extra tablespoon or two of milk if the dough feels dry.
Do I have to use candied peel? No. You can omit it or replace it with dried cranberries or chopped dates. The buns will still have plenty of spice and fruit.
Can I make these vegan? Substitute the butter with vegan butter, the milk with almond or oat milk, and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). The texture will be slightly denser but still delicious.
How do I know when the buns are cooked through? The outside should be deep golden brown, and the internal temperature should read 190°F (88°C) on an instant-read thermometer. If you don’t have one, cut one open—the center should be fully set, not doughy.
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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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