Hot Cross Bun Baked Doughnuts

The tasty flavours of a hot cross bun in doughnut form. My Hot Cross Bun Baked Doughnuts are a light and fluffy way to enjoy the flavours we all know and love. 

Hot cross buns are something we all associate about Easter. These days there are so many different flavours of hot cross buns there really is something for everyone. 

I have made hot cross buns before and they were very tasty, but not a quick process. Therefore I wanted to use some of the flavours you would find in a traditional hot cross bun in a doughnut. I decided to leave out the dried fruit typically found in hot cross buns because I wanted to keep these doughnuts light and fluffy. This also keeps people who aren’t fans of raisins and peel happy – my Mum will be pleased!

These Hot Cross Bun Baked Doughnuts are easy enough to make…once you get past one hurdle. The only critical step in this recipe, is making sure you don’t put too much batter into each doughnut hole. Now you may think this sounds simple enough, but take it from someone who knows; you need less batter than you may think!

For example when making cupcakes, you are usually recommended to fill the cases three quarters of the way. With these baked doughnuts, just under half full is plenty. Don’t get me wrong, if you over fill them it is by no means the end of the world. The only difference will be that instead of having the hole in the middle that a doughnut should have, this will fill in and they will come out of the oven looking more like a muffin. 

Once you have got over this very small hurdle, everything else is a doddle. These Hot Cross Bun Baked Doughnuts are very quick to bake which makes them great to whip up over a busy Easter. Having said that, these doughnuts aren’t just for Easter! Just leave the cross off and they are a tasty year round doughnut! 

As with most doughnuts these are best eaten the day you bake them or the next day. They will still be ok for a couple of days longer but not as fluffy. 


5 from 1 vote

Hot Cross Bun Baked Doughnuts

The tasty flavours of a hot cross bun in doughnut form. My Hot Cross Bun Baked Doughnuts are a light and fluffy way to enjoy the flavours we all know and love. 

Course Snack, Doughnut
Cuisine American, British
Keyword Hot Cross Bun, doughnuts
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12
Calories 227 kcal
Author Curly


For the doughnuts

  • 190 g plain flour
  • ¾ tsp baking powder
  • ¹⁄8 tsp bicarbonate of soda
  • ¼ tsp salt
  • pinch of ground nutmeg
  • ¼ tsp ground cinnamon
  • 1 orange zested
  • 30 g butter melted
  • 95 g caster sugar
  • 1 egg
  • 60 ml oil sunflower or vegetable
  • 125 ml milk
  • Spray oil

For the glaze

  • 200 g icing sugar
  • 45 g butter melted & cooled slightly
  • 3 tbsp milk
  • Pinch of cinnamon

For the cross

  • 30 g icing sugar
  • 1 tsp milk


  1. Preheat the oven to 200ºC (fan, 220ºC non fan) spray the doughnut trays with oil

  2. Mix together the flour, baking powder, bicarbonate of soda, salt, nutmeg, cinnamon and orange zest

  3. In a separate large bowl, mix together the melted butter, vegetable oil and sugar. Once this is combined, mix the egg and the milk

  4. Slowly add the wet mixture to the dry, mixing until only just combined before adding more liquid

  5. Once all combined, spoon the doughnut batter into a piping bag and pipe into the prepared tin. You only need one layer of batter in each doughnut ring. This is an example of too much mix! 

  6. Bake in the oven for 8 – 10 minutes or until a cocktail stick comes out clean. Allow to cool on a wire rack

  7. When the doughnuts are cool, make the glaze by mixing the icing sugar in a bowl with the melted butter and milk. Add in a pinch of cinnamon 

  8. Dunk each doughnut into the glaze and turn it around making sure the top of each doughnut is completely covered

  9. Leave the glaze to set for 10 minutes or so before making the cross. Mix the icing sugar and milk together and spoon it into a piping bag. Cut a very small hole in the end and pipe a cross on each cupcake

  10. Leave to set for a few minutes before tucking in

Recipe Notes

These are best eaten on the day you bake them.

Nutritional information is given as a guide only.

Nutrition Facts
Hot Cross Bun Baked Doughnuts
Amount Per Serving
Calories 227 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 28mg9%
Sodium 105mg5%
Potassium 92mg3%
Carbohydrates 41g14%
Sugar 28g31%
Protein 2g4%
Vitamin A 225IU5%
Vitamin C 5.8mg7%
Calcium 39mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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19 thoughts on “Hot Cross Bun Baked Doughnuts

  1. Helen

    These look really cute, and I bet the flavours are amazing! i do love a hot cross bun & combining those flavours into a doughnut is genius!

  2. Jenny Paulin

    these are great Cat – what a fab idea for those that do to like hot cross buns, but like the flavours. its also great if you are fans of both thank you for linking to #Bakeoftheweek x

    1. Cat Post author

      I hadn’t made baked doughnuts in a while so I did have a couple of attempts but that just meant I could give better advice in my recipe – and the taste testers didn’t mind at all!

  3. Jo Allison / Jo's Kitchen Larder

    I’ve been meaning to try baked donuts for ages and these look just the ticket plus the fact that they do not contain any dried fruit will make my boys really happy lol. They look absolutely delicious Cat and I do second Kat looks like you absolutely nailed it with these guys! These are definitely going on my list to bake! x

  4. Pingback: #CookBlogShare Week #13 Plus 4 Baked Easter Dessert Bites - Everyday Healthy Recipes

  5. Holidaybakerman

    I’m in the midst of making these now for Good Friday, In The instructions for the wet ingredients it says to add in the oil… sadly oil isn’t on the ingredients list 🙁

      1. Holidaybakerman

        Sadly it was a bit late. My mistake could still be eaten. I obsessed over this for a couple of days. I finally figured out the problem, while the post lists oil, the printout did not. So a smidge dry but still good.

        1. Curly Post author

          I’m really sorry about that. I’m going through all my old recipes and swapping them to the recipe card and I obviously didn’t check this one properly. I hope you still managed to enjoy them.


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