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Recipes

Spiced Hazelnut Hot Cross Buns

Spiced Hazelnut Hot Cross Buns

Easter brunch just wouldn’t be complete without hot cross buns — and this year, we’re giving them a delicious BC twist . These Spiced Hazelnut Hot Cross Buns are soft, golden, and fragrant with warm spices like cinnamon, cardamom, and nutmeg, with a bright pop of orange zest and the satisfying crunch of toasted BC hazelnuts in every bite. Glazed with a glossy apricot finish and topped with the classic cross, they’re a beautiful balance of sweet and spice, made for sharing around the table. Whether served warm with a pat of butter or enjoyed fresh out of the oven, these buns bring a cozy, local flavour to your Easter weekend .  These buns are hot, cross, and full of nutty BC goodness!

Ingredients

Makes 12 buns

For the dough:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup milk
  • ¼ cup butter
  • ¼ cup sugar
  • 1 egg
  • ¾ cup warm water (around 110°F)
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ½ tsp ground nutmeg
  • ¾ cup roasted BC hazelnuts, chopped
  • Zest of 1 orange
  • ½ cup raisins or currants
  • ½ tsp salt

For the Crosses:

  • ¼ cup flour + 3–4 tbsp water (to form a paste)

For the Glaze:

  • 2 tbsp apricot jam, warmed and strained

Method

    1. Warm the milk and butter together in a saucepan or microwave until just melted. Let cool slightly.

    2. In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let sit until foamy (about 5–10 minutes).

    3. In a large mixing bowl, combine flour, sugar, salt, and spices. Stir in orange zest, hazelnuts, and raisins.

    4. Add the milk mixture, yeast mixture, and egg to the dry ingredients. Mix until a soft dough forms.

    5. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.

    6. Punch down the dough and divide into 12 equal portions. Shape each into a ball and arrange on a lined baking tray.

    7. Cover loosely and let rise again for 30–40 minutes.

    8. Mix flour and water to form a thick paste. Pipe a cross over each bun.

    9. Bake at 375°F (190°C) for 20–25 minutes, or until golden brown.

    10. While warm, brush the tops with apricot jam for a glossy finish.

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