Rubix Hot Cross Buns
Easter is the perfect time to slow down, gather with loved ones, and enjoy some feel-good baking. This year, we’re sharing our take on the traditional hot cross bun—infused with a little Rubix magic.
These buns are soft, lightly spiced, and full of goodness. We’ve swapped out the usual raisins for a vibrant mix of apricots and cranberries, added a spoonful of chia seeds for a nutritional boost, and finished them with a golden honey-lemon glaze that makes them shine (literally and figuratively).
Whether you’re baking for a family brunch, an Easter picnic, or simply for the joy of it, these buns bring together the best of wholesome ingredients and comforting tradition. Happy baking—and happy Easter from the team at Studio Rubix!
Ingredients
For the buns:
- 4 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp instant yeast
- 1 tsp cinnamon
- ½ tsp ground ginger (optional)
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup (250ml) warm milk
- 50g butter, melted
- 1 egg
- 1 tbsp chia seeds
- ¾ cup chopped dried apricots & cranberries
- ¼ cup chopped almonds or walnuts (optional)
For the crosses:
- ½ cup flour
- ⅓ cup water
For the glaze:
- 2 tbsp honey + 1 tsp lemon juice
Instructions
- In a large bowl, mix together the flour, sugar, yeast and salt.
- Add the warm milk, melted butter and egg. Mix until dough forms.
- Knead for 8-10 minutes until smooth.
- Knead in chia seeds, dried fruits and nuts (if using).
- Place dough in a greased bowl, cover and let rise for 1-1.5 hours.
- Punch down, divide into 12 balls, and let them rise on a baking tray for 30-45min.
- Pipe the flour paste crosses, then bake at 180°C (350°F) for 20-25min.
- Mix together honey and lemon and brush on buns while warm.
Notes:
- Make sure the milk is warm not hot – as hot milk can kill the yeast. Aim for body temperature, just warm to the touch.
- Brush the glaze while it’s warm – the buns soak up the honey-lemon goodness best when they’re just out of the oven.
- If your not a fan of apricots, you can try figs, sultanas, or dates instead.
- You can divide the dough into 16 smaller buns instead of 12 for a fun, bite-sized version!
- These buns freeze well. Once cooled, pop them into a container or freezer bag and reheat in the oven or toaster when you’re ready to enjoy.
- No piping bag? No problem – Just snip the corner off a zip-lock bag to pipe the crosses with the flour paste.
