Belizean Hot Cross Buns Recipe

Belizean tradition at Easter time thanks to our Colonial past. Belizeans everywhere have their favorite recipe. If you can make Belizean flour tortillas you can make these buns.

This recipe uses approximately 1.5 pounds of flour. And makes about 24 to 28 small buns. Which is enough buns for my small family. 

Belizean Hot Cross Buns Recipe Ingredients:

• 2 tablespoons instant dry yeast
• 1/2 cup lukewarm water
• 1 teaspoon white cane sugar
• 1/2 stick butter, softened or blue bonnet margarine
• 1/2 to 3/4 cup sugar, white or brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon salt
• 1 cup milk, heated until very hot (evaporated milk or coconut milk can be used)
• 2 eggs, lightly beaten
• 4 to 4 1/2 cups bread flour
• 1 cup raisins and 1/4 mixed peel, soaked in hot water or Caribbean rum

Icing Ingredients:

• 1 cup confectioners’ sugar, sifted
• 1 1/2 tablespoons milk
• 1/4 teaspoon vanilla

Instructions:

Step 1: Prepare the Yeast

1. In a small mixing bowl, mix the yeast in lukewarm water with sugar and let rise for 10 minutes.
2. If the yeast turns bubbly and frothy, it is working. If not, start over.

Step 2: Mix the Dough

1. In a large mixing bowl, combine butter, sugar, cinnamon, nutmeg, cloves, and salt.
2. Stir scalded milk into the butter mixture and let it cool until lukewarm.
3. Add the yeast mixture and eggs, lightly beaten.
4. Gradually beat in 3 1/2 to 4 cups flour or enough to make a soft dough, and incorporate raisins and mixed peel.
5. Knead the dough for 10 minutes until it is soft and elastic. Add more flour if the dough is too sticky.

Step 3: Let the Dough Rise

1. Lightly butter the top of the dough and let it rise, covered in a warm place for 1 1/2 hours or until it is double in bulk.

Step 4: Shape and Bake the Buns

1. Punch down the dough and cut off pieces that are large enough to shape into balls about 2″ in diameter.
2. Arrange the balls on a buttered baking sheet so they touch one another and let them rise, covered in a warm place, for about 45 minutes or until they are double in bulk.
3. With the blunt edge of a knife, mark each bun with a cross, and brush the buns with an egg white lightly beaten. (optional)
4. Bake the buns for 20 to 25 minutes or until golden and transfer them to a cooling rack. Oven Temp at 400 F or 200 C.
5. Glaze while still warm with hot syrup.

Step 5: Prepare the Icing

1. In a small bowl, combine confectioners’ sugar, sifted, 1 tablespoon of milk, and vanilla.
2. Drizzle the glaze over the buns, forming a cross, while they are still slightly warm.

Notes:

• This recipe yields approximately 24-28 small buns.
• For bigger buns, use more dough to make 4-inch balls in diameter.
• For a shiny glaze, use the hot syrup after the buns are baked instead of brushing them with egg whites.
• Share your experience!

Did you enjoy this recipe? You may also enjoy our other Belizean baking recipes and our traditional Belizean Bun Recipe or Belizean Powder Buns.

Shop This Recipe