Hot Cross Buns

Derricious hottie cross

Derricious hottie cross


So Easter comes! I love these and want to make them all year round, but it makes them extra special when I wait until it actually is Easter to break them out.

After many (many, many) failed attempts, I perfected my hot cross bun recipe. Read on:

For our Buns:

14-16g dry yeast

290mls milk – warmed

1/2 cup caster sugar or sucanat

60g grass-fed butter

3.5 cups sprouted flour

1/2 cup self raising flour

1 tsp to 2 tsp sea salt, depending on your taste. I use a bit over 1, if your butter is salted, use less

2 cups dried fruit of your choice

2 eggs

tsp ground allspice

tsp nutmeg

tsp cinnamon

2/3 tsp ground coriander

Cross it:

1/2 cup white self raising flour (makes the crosses crunchier than plain flour)

enough water to make a thick paste

tsp jam (maybe with some water to thin) warmed so you can paint it on for glazing, a thick sucanat syrup also works well

Sticky dough, ready to proof for at least 45 mins

Sticky dough, ready to proof for at least 45 mins

Combine yeast, milk and sugar in a small bowl/jug and whisk until sugar is dissolved. Set aside to bubble up for ten minutes or so.

Combine flours, salt and spices in big mixing bowl and combine well (stirring with a whisk does this really well, as well as sifting the flour). Add butter, use electric beater to combine thoroughly. If you don’t have a beater or food processor, you can rub in the butter. Add fruit, being careful to separate it if it is all stuck together. Mix well.

Add eggs, mix in well.

Add yeast mixture, knead into workable dough (either in bowl or floured surface) – will be slightly sticky, sprinkle with self raising flour to make it workable if you need.

Put dough in large floured bowl, cover and leave in a warm spot for 45 mins. Punch down. Knead until smooth. Shape into 9 balls. Put into 20cm x 20cm baking pan lined with baking paper. Let rest for 15 mins. Preheat oven to 200°C fan forced.

Alpha did the crosses. Such a superstar at crosses.

Alpha did the crosses. Such a superstar at crosses.

Combine self-raising flour and water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15-20 minutes. Brush buns while warm with jam syrup.

** can add more spices to taste, can also put a little more sugar in the dry flour mix if desired.

Serve with LOTS and LOTS of creamy grass-fed butter. Or don’t, but seriously, butter rules.

There you have it. Perfect yeasty, spicy hot cross buns for Easter! Bless 🙂


With butter. and I like a crack of sea salt on top too

With butter. and I like a crack of sea salt on top too




2 thoughts on “Hot Cross Buns

  1. These are delicious! So Fluffy – I let them rise in the bowl for about 4 hours because I forgot them but they worked perfectly

    • Glad you liked them! I’ve since found that a dash of cayenne pepper really gives them a kick too. They really do appreciate the longer proofing time, actually I think I might adjust the recipe to reflect that 🙂

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