Thursday, April 17, 2014

#BundtBakers: Hot Cross Mini Bundts


Happy Easter!

When I saw that the theme for this month's Bundt Bakers, I was stumped. Easter in Jamaica means bun and cheese. It's not exactly a cake holiday. Our bun is similar to hot cross buns with dried fruit and spices. However. we bake it in loaf form. Some recipes use yeast while my recipe ditches the yeast and uses stout. I'll admit that Easter bun isn't my favourite (I'm usually not a fan of the mixed peel that some recipes use). However, when I am away from home, I crave bun at Easter time. Sometimes I just need to smell it.

I went back and forth about whether or not to do the bun in cake-form Tara, our host this month, reminded us that Easter encompassed Spring. That's infinitely easier to think of but I just could not let go of the fact that for me, Easter always means bun (and cheese). So I set about to put all the bun flavours into a mini bundt. It turned out to be a lot more simple than I expected. I decreased the flour so it would not be as dense and used a bit more melted butter. I was completely happy with the results.

What does Easter mean to you? Do you have foods that you only eat at Easter time? Here's what the other Bundt Bakers did with the theme this month:

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Hot Cross Mini Bundts                                                      
Recipe by:  Kelster
Yield: 4 mini bundts (1 cup mini bundt pans)
½ cup raisins (plus liquid for soaking)
Maraschino cherries (optional)
1 egg
½ cup stout
¼ cup milk
½ cup melted butter
½ cup sugar
1 ½ cup flour
2 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
Melted jam or sugar syrup (optional)
Melted white chocolate or frosting.
Soak the raisins in stout, wine or water overnight .
Preheat oven to 350 F. Grease and flour mini bundts. If using cherries, chop the cherries and place at the bottom of the bundt wells.
In a medium bowl, whisk together egg, stout, milk, melted butter and sugar until thoroughly combined.  Stir together flour, baking powder, salt, ground cinnamon, ginger, nutmeg and cloves.
Add the dry ingredients to the wet. Slowly stir in until just combined. Be careful not to overmix. Drain the raisins and stir them in.
Pour into prepared mini bundts.
Bake for 17 minutes or until a toothpick inserted into one of the mini bundts comes out clean.
Cool and remove bundts from pans and brush with melted jam or a sugar syrup (equal parts sugar and water heated until thickened).  Using melted white chocolate or frosting, pipe crosses on the mini bundts.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient.  If you are a food blogger and would like to join us, just send an email to Stacy at All recipes and photographs can be found on our individual blogs or our Pinterest board.


  1. I love this, such a pretty bundt, I have to go and get hot crossed buns at the very least now!!

    1. Thanks, Tara! I've been eating hot cross buns all week.

  2. My favorite part of this group is hearing about the different traditions and how we adapt those to Bundt baking. I love your hot cross mini Bundts, Kelly, especially the shine and that great cross, but I have to admit, I'd have been just as delighted to see you adapt something with cheese. Perhaps next month when the theme is more flexible?!

    1. You know, I never thought of incorporating cheese into it. Cheese is definitely a possibility for May.

  3. The bundt looks so good with the cherries peeking out just a little under the glaze.

  4. I attempted making hot cross buns last weekend and I had a complete yeast failure. I like that your version doesn't use yeast!
    Thank you for bringing something different to the table - I love learning about other culture's traditions. Happy Easter.

    1. Thanks, Lauren. It does suck when recipes don't work out. Currently, Italian Meringue buttercream is giving me a fight.

  5. Kelly these is the cutes Hot Cross Bundt/Bun I've seen! I have to confess I am not a lover of hot cross buns (maybe only of the sweet flour paste on top) but your version might make change my mind! Happy Easter!

  6. Hot Cross Buns have been on my to try list for what seems like forever. Love that yours seems a bit easier without the yeast!

  7. Yum! You have to love this Bundt flavor combination!

  8. What an inventive way to combine the hot cross buns and bundts!

  9. My absolute favorite thing at Easter is Hot Cross Buns, and I love how you turned them into bundts - so clever!