Hot cross buns a simple & scrumptious Easter tradition

molasses hot cross buns

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Molasses adds a lovely flavour to hot cross buns. It helps to keep the buns moist & is the perfect complement to cinnamon, nutmeg & cloves, the traditional spices for this seasonal treat.


  • ½ cup milk
  • 1 tsp. sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 1 pkg. dry yeast (1 Tbsp.)
  • 1 egg, beaten
  • 2 Tbsp. soft butter
  • 2 to cups flour
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ cup currants
  • ½ cup raisins


  1. Heat milk to lukewarm in a saucepan.
  2. Remove to a large bowl, stir in sugar and sprinkle over yeast. Let sit for 5 min.
  3. Stir in butter, egg and molasses.
  4. Add salt, spices and about 1 3/4 cups of the flour.Stir to combine.
  5. Scrape dough onto a lightly floured surface and knead in the remaining flour (no need to use it all).
  6. Place in a greased bowl, turn to coat, cover and let rise until double (1-1.5 hours).
  7. Punch down and let rest for 5 minutes.
  8. Knead in currants and raisins.
  9. Divide dough into 9 balls. Place about 2″ apart on parchment lined baking sheet.
  10. Cover and let rise until double (about 45 min.).
  11. Just before baking cut a cross in the top of each bun (optional).
  12. Bake at 375°F about 15 min. or until brown.
  13. When cooled, pipe  a cross on each bun with a basic white icing.