Spoil Yourself With Hot Cross Buns on Good Friday

hotcross buns

Hot Cross Buns are sold by the dozen one or two weeks leading up to Good Friday in Bermuda. This is no doubt the traditional dish to eat on this religious holiday. The bun itself consists of a sweet dough with raisins. Some locals like to put icing glaze on the top of these buns, which signifies the cross that Jesus Christ died on, while others prefer to enjoy theirs plain. The best, and most common way to indulge in this island favourite is to eat it like a hamburger but with a codfish cake instead between a bun with condiments ranging from fried onions, lettuce, tomato, cheese, tartar sauce, ketchup or mayonaise. The following recipe will yield about two and half dozen buns.

Hot Cross Buns

  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. cloves
  • 1/2 cup of raisins
  • 2 tsp. sugar
  • 1/2 cup warm water
  • 2 packages of active dry yeast
  • 7 cups of Flour
  • cup of milk
  • 1/2 cup sugar
  • 2 tsp. salt
  • 3/4 cup of cold water
  • 1/4 cup soft butter, margarine
  • 2 eggs


Prepare the sweet dough by dissolving 2tsp sugar in warm water in large, warm bowl. Add yeast to water mixture and allow yeast to ferment. Pour flour into dry a measuring cup. Level off and pour onto waxed paper. Scald milk and stir in sugar and salt. Add cold water and cool to lukewarm. Add lukewarm milk mixture, butter, eggs and 2 cups of flour into dissolved yeast mixture. Beat with beater until smooth. Add your spices and raisins. Next, add five cups of the remaining flour gradually. If necessary add more flour until the dough is soft and leaves the sides of the bowl.

Knead the dough for about 5 to 10 minutes or until dough becomes smooth, elastic and no longer sticky. Let rise in a warm place until double in volume for about one and a half hours.

Divide dough into pieces and then shape into flattened balls. Place each hot cross bun on greased shallow baking pan about one and a half inches apart. Bake at 375 degrees Ferinheit for 15 minutes then brush with sugar glaze. Once the buns have cooled you can pipe your frosting in a cross on top of each bun.

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