When I posted the Malva Pudding Rusks, I had no idea you’d all go this wild over a rusk recipe. I thought it was just me who loved a twist on the classics. But you guys came back with messages, comments, and DMs like, “Please make more!” and “What’s next?” So here we are—rusks meet Easter vibes in the best way possible: Hot Cross Bun Rusks.
But with that said, don’t forget last weeks rusk remix, Banana Chocolate Rusks recipe, you should definitely give it a try!
Yes, it’s exactly what it sounds like. That spicy-sweet, nostalgic flavor of a warm hot cross bun, now slow-baked into the golden, crunchy dunker you never knew you needed.
This is the third in my Rusk Remix series. It’s for people who love a good rusk recipe, but aren’t afraid to push the pantry a little. Let me give you a taste of what makes this one special.
Why Hot Cross Bun Rusks?
I’ll be honest—I wasn’t always a fan. As a kid, I thought the fruit bits were weird. As an adult, I’ve come full circle. Now I chase those soft spices and that little citrusy zing with the kind of love reserved for good wine and quiet mornings.
The idea for this version came when I was experimenting with leftover Easter buns that had gone a bit dry. I thought, “What if I just turned these into rusks?” And no, I didn’t just bake them whole and hope for the best. This is a full recipe transformation—ingredients measured, flavors balanced, texture tested.
What Makes This Hot Cross Bun Rusks Recipe Different?
Unlike your standard buttermilk rusk recipe, this one layers in:
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Cinnamon and allspice for that hot cross bun warmth, but feel free to add nutmeg or mixed spice just go to heavy on spices – want those warm notes to lace itself throughout the sponge and not overpower it
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Orange zest which adds just the right amount of brightness
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Sultanas will be your best choice but I personally don’t mind that much. I love both either way so use what you prefer and can get your hands on (just make sure they’re seedless).because we’re not doing dry, sad raisins here)
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Apricot jam is then brushed over as a light glaze before drying for that whisper of sweet spice on the crust
The result? A rusk that smells like Easter morning and tastes like it should be illegal with coffee.
Serve It With…
Coffee is the obvious choice, yes. But don’t sleep on pairing these with a good chai or rooibos. That spice-on-spice moment is something else. If you’re the type to dunk, go for it—the glaze softens up beautifully without going soggy. If you’re more of a crunch-and-sip person, you’ll still get the hit of flavor without losing texture.
These Hot Cross Bun Rusks also make an excellent addition to a brunch table, especially if you’re trying to impress your in-laws or just want to show up with something that isn’t another store-bought pack of finger foods.



Hot Cross Bun Rusks - A Sensational Crossover!
Equipment
- Grater
- 1 large mixing bowl
- 1 23cmx33cm baking tray
- 1 small piping bag or Ziplock bag
Ingredients
Hot Cross Bun Sponge
- 1 cup/215 grams butter room temperature
- 1 ½ cups /320 grams light brown sugar
- 4 large eggs
- 2 tbsp orange zest approx. 2 medium oranges, see notes
- 3 cups/435 grams cake flour
- 1 tbsp baking powder heaped
- ½ tsp salt
- 2 tsp ground cinnamon
- 2 tsp ground all spice or mixed spice
- 1 cup/250 ml milk
- 1 ½ cups / 210 grams sultanas or raisins, seedless
Crosses
- ½ cup cake flour
- 5 tbsp water
Glaze
- 1 tbsp apricot jam smooth
- 2 tsp warm water
Instructions
- Preheat the oven to 175℃/350℉. Line a 23cmx33cm baking tray with baking paper. Set aside.
- In a large bowl, using an electric whisk or wooden spoon, mix together the butter and sugar until creamed, about 2 minutes. Note: this recipe is on the sweeter side so if you'd like a less sweet result then I'd reduce the sugar by 1/2 a cup.
- Add in the eggs, two at a time, and mix until the mixture is lighter in colour, about a total of 2 minutes.
- Add in the orange zest and mix until well distributed, followed by the dry ingredient. Add the cake flour, baking powder, ground cinnamon, ground all spice and salt. Slowly mix until the dry ingredients until fully incorporated. Note: once the flour has been added, make sure not to overmix as this increases gluten development, but also ensure there aren't any flour pockets remaining.
- Add the milk and sultanas or raisins and mix until combined. Pour the batter into your prepared baking tin and spread out evenly.
- Note prior to adding the Crosses: I personally like the look of each rusk having a little cross on top but this means you'll need to do a bit of planning. What I do is I evenly mark the baking tray's rim with any leftover batter. This helps indicate where I'll be slicing the sponge, so in between those marks, I pipe the crosses. This step isn't necessary but it does look very pretty. You'll aim to slice 4 sections from the length side of the tray and 8 sections from the width side, yielding 32 rusks in total. Note: I wouldn't cut them thicker than 4-5cm, otherwise they'll take forever to dry out. Also take note of the fact that the sponge will shrink while drying so take that into consideration. Please refer to the images in the recipe blog post for reference.
- In a small bowl, mix the flour and water together, it needs to be quite thick so resist diluting it with more water. Transfer the flour mixture to a medium piping bag or even a Ziplock bag, twist or seal the bag and cut the tip. You're aiming for a 1cm radius. Add the crosses on top of the raw batter.
- Bake for 60 minutes or until you've poked the middle of the sponge with a wooden skewer and it comes out clean. Mix the apricot jam and warm water together and brush the glaze on top of the warm sponge.
- Allow the sponge to fully cool in the baking pan until it's reach room temperature. Using a serrated knife, slice in between the crosses as mentioned in step 6.
- Drying: Preheat the oven to 100℃/212℉. Lay the sectioned sponge out onto a baking tray that's been lined with a rack, ensuring the tray isn't overcrowded. Place in the oven, with the door slightly ajar (using a cloth) ,and dry for 2-6 hours or until fully dried. Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale.
- Once they've fully dried. Make yourself a fresh cup of coffee, rooibos tea or Chai latte and get dunking! Geniet hom, tastebud.
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