These hot cross rusks deliver all the flavours of a hot cross bun but in a rusk. I adapted my most loved classic South African buttermilk rusk recipe to include warm spices, raisins, and citrus, and the result tastes exactly like a hot cross bun in crunchy, dunkable form. Perfect with tea or coffee, and a good reason to put the kettle on over Easter or anytime. I have provided instructions to make these in an oven and an air fryer.
I love the flavours of a hot cross bun, and over the years, I have found ways to work them into all sorts of baked things. I have made hot cross biscotti, hot cross scones, and hot cross cinnamon buns. These hot cross rusks are the latest, and I think they might be my favourite of them all. I have made a smaller batch to fit my air fryer, but include full oven instructions too.
What makes these taste like a hot cross bun
The spice combination is everything. Mixed spice and cinnamon do most of the work, with a small amount of ground ginger adding warmth without heat. The orange zest is non-negotiable. It lifts the whole thing and gives you that distinctive hot cross bun brightness that you do not get from spices alone. The raisins and sultanas and a little candied citrus peel take it the rest of the way. Together they make something that smells incredible in the oven and tastes even better dunked into a hot drink.
Toasted milk powder is optional, but it’s worth doing if you have time. It adds a subtle biscuity depth to the hot cross rusks that is hard to put your finger on, but you notice when it is missing. Instructions for making it are in the notes below the recipe.
Tips for perfect hot cross rusks
Do not rush the drying stage. The rusks need to be completely dry all the way through before you store them. If there is any give or softness in the centre when you press them, they need more time. When in doubt, leave them longer. A perfectly dried rusk will keep for a month in a sealed tin. An underdried rusk will go stale within days.
Cut the rusks while they are still slightly warm from the first bake. Once they cool completely, they become more crumbly and harder to slice cleanly. Use a very sharp knife.
Press the dough firmly and evenly into the tin before baking. A smooth, even surface means consistent thickness throughout, which means more even drying.
Oven temperatures vary significantly, so use the visual and texture test rather than the timer as your guide for both the bake and the drying stages.
FAQs for Hot Cross Rusks
Can I make these rusks without an air fryer?
Yes, the full oven method is included in the recipe. Bake at 180°C / 350°F for 35 to 40 minutes for the first bake, covering loosely with foil halfway through to prevent over-browning. For the drying stage, use a low oven at 90 to 100°C, preferably fan-forced, for 4 to 5 hours, turning the rusks over halfway through. Turn the oven off and leave them inside overnight to finish drying completely.
What is mixed spice and can I substitute it?
Mixed spice is a pre-blended British and South African spice mix typically containing cinnamon, allspice, coriander, nutmeg, and cloves. It is the defining flavour of a hot cross bun. If you cannot find it, a combination of allspice, cinnamon, ground coriander, nutmeg, and a pinch of cloves will give you something close. Do not substitute with pumpkin pie spice as the flavour profile is different.
Can I leave out the candied citrus peel?
Yes. The orange zest does most of the citrus work in this recipe. The candied peel adds texture and a slightly more intense citrus note but the rusks will still taste excellent without it.
Why do rusks need to be dried out after baking?
Rusks are twice-baked, similar to biscotti. The first bake sets the structure and cooks the dough through. The second bake at a very low temperature slowly draws out all remaining moisture, turning the rusk completely dry and shelf-stable. This is what gives them their characteristic hardness and long shelf life, and what makes them satisfying to dunk into a hot drink.
How do I know when my hot cross rusks are fully dried?
They should be completely hard all the way through with no soft spots when pressed. Snap one in half and check the centre. It should look and feel the same as the outside, dry and crumbly rather than dense or slightly giving. If in doubt, leave them for another hour or two. You cannot over-dry a rusk.
- 360 grams 3 cups cake flour or all-purpose flour
- 140 grams â…” cup sugar
- 3 tsp baking powder
- 12 grams or 2 Tbsp toasted milk powder optional, see notes
- 1 tsp ground cinnamon
- 1 1/2 tsp mixed spice use 1 tsp for a slightly less spiced result
- 1/4 tsp ground ginger
- Finely grated zest of 1 orange
- 125 grams sultanas and raisins, half and half Or use all raisins or all sulatanas.
- 1½ Tbsp candied citrus peel
- 190 grams ¾ cup salted butter
- 200 ml buttermilk
- 1 tsp vanilla extract
- 1 egg yolk
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Add all the dry ingredients and spices to a large bowl and mix well to combine.
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Grate over the orange zest and add the raisins, sultanas, and candied citrus peel. Mix to distribute evenly through the flour.
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In a jug, melt the butter in the microwave, then add the buttermilk, vanilla, and egg yolk and whisk until well combined.
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Pour the wet ingredients into the dry and mix until all the flour is absorbed and you have a thick, uniform dough.
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Press the dough firmly into a lined 20cm x 20cm (8-inch x 8-inch) square baking dish and smooth the surface evenly.
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To bake in an air fryer: Preheat to Bake at 180°C and bake for 30 to 35 minutes until golden brown. Insert a sharp knife into the centre and it should come out clean.
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To bake in an oven: Preheat to 180°C / 350°F and bake for 35 to 40 minutes until golden brown. Cover loosely with foil from around the halfway point to prevent over-browning. The knife test applies here too.
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Remove from the oven and allow to cool in the tin for 10 minutes, then turn out onto a cooling rack.
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Once cool enough to handle, cut into strips. Cut seven strips in one direction, then cut each strip into thirds to make 21 rusks.
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To dry in an air fryer: Preheat to Dehydrate at 73°C and dry for 5 to 6 hours.
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To dry in an oven: Preheat to 90 to 100°C, preferably fan-forced, and line a large baking sheet with baking paper. Dry the rusks for 4 to 5 hours, turning them over halfway through. Turn the oven off and leave the rusks inside overnight. They should be completely dry all the way through before you store them.
Or go to the FULL instructions and video on how to make toasted milk powder.Â
Oven temperatures vary, so use the visual and texture test rather than the timer as your guide for both baking stages.
Store in a sealed baking tin at room temperature for up to one month.
A few of my other rusk recipes
The Best Buttermilk Bran Rusks
A classic buttermilk rusk recipe
Air Fryer classic South African buttermilk rusks like Ouma
Muesli rusks with oats & raisins
Bran & muesli buttermilk rusks with seeds
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