Classic Sweet Buns, traditionally made for Easter, these soft fruit filled buns are made extra special with a nice orange cross glaze.


For the Dough

¾ cup milk

1 packet Dry yeast (2 ¼ tsp)

½ cup Light brown sugar

5 tbl softened butter

2 eggs

1 tsp salt

1 tsp cinnamon

⅛ tsp ground star anise or fennel

½ tsp nutmeg

¼ tsp allspice

Zest of 1 orange

¼ tsp salt

3 ½ cups AP flour

1 cup raisins ( or dried cranberries, or Dried dice apricots, or a mix)

A little more butter for greasing your pan and bowl

For the Glaze

1 cup powdered sugar

Juice of 1 orange, plus a little water if needed.


  1. Lightly warm the milk and pour into the bowl of your mixer. Add in the packet of yeast to allow it to bloom for about 3 - 5 minutes.
  2. Add in the butter, eggs, spices, orange zest, salt and about 1 cup of the flour. Using the dough hook, mix on low to incorporate.
  3. Add in the rest of the flour, and slowly turn the speed up to begin to work your dough and form a smooth and elastic paste.
  4. Fold in the dried fruit and then keep mixing for about 5 minutes to develop the gluten.
  5. Remove from bowl onto a lightly floured surface and from into a ball.
  6. Place dough into a lightly greased bowl and cover with a towel, plate or plastic wrap. Allow dough to sit on counter for about two hours to rise.
  7. Meanwhile, lightly grease a 9x13 baking dish.
  8. After two hours, lightly punch down the dough, turn it out onto a clean cutting board and then using a bench scraper or a knife, divide the dough into 12 equal pieces.
  9. To form the rolls, take one dough ball and place on board in front of you. Take your hand and with a flattened palm, roll the dough clockwise, applying light pressure. Dough will form a nice flat circle, and even if it’s not perfectly even, the dough will forgive you.
  10. Place the individual rolls side by side in your pan (3 X 4), cover with a towel and let rise again for 45 minutes to an hour on your counter. Preheat your oven to 350 degrees.
  11. The dough should now look light and springy and be almost doubled again in size.
  12. Place the pan in your hot oven on the middle rack and bake for about 20 - 25 minutes, or until light golden brown on top.

While the buns are in the oven, prepare your simple orange glaze.

  1. In a small bowl, place 1 cup of powdered sugar and slowly whisk in the reserved juice of 1 orange. You are trying to create a nice thick glazing paste. Add in a touch more water if needed, or a bit more Powdered sugar if it is too runny. It is also nice to add in a touch of grand marnier, if you are feeling extra festive.

To finish:

  1. Remove the buns from the oven, and while still slightly warm paint or drizzle the glaze onto the buns in the traditional cross pattern

Pro Tip: If you want to prepare these a day in advance. Instead of leaving on the counter, wrap the pan tightly and place immediately in your fridge to rest overnight. The next day, remove 2 and half hours beforehand and then continue with the baking.