• Easter may be long gone, but that doesn’t mean you can’t enjoy the trusty classic favourite that is hot cross buns. With winter here in all its glory, it’s the perfect time to whip up a batch of your own to enjoy with the family. So tie your apron strings and dust off your baking skills as we unravel the secrets to creating these irresistible, mouthwatering delights. Brace yourselves, for this hot cross buns recipe will surely leave you craving for more!

    Hot cross buns

    Serves: 9 buns
    Total Time: 2 hours 55 minutes + resting


    • ½ cup milk
    • 1 tbsp honey
    • 1 tbsp oil
    • 30 grams butter, cubed
    • ½ cup lukewarm pear or apple juice
    • 1 ½ tsp dried yeast
    • 1 egg
    • ½ tsp orange zest
    • 20 grams sultanas
    • 20 grams raisins
    • 200 grams flour
    • 200 grams wholemeal plain flour
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • To finish
    • 35 grams flour
    • 2 tsp icing sugar



    PLACE the milk in a pot and bring just to the boil. Remove from the heat; add the honey, oil and butter and mix well.


    POUR the juice into a bowl and add the dried yeast to dissolve. Mix in the egg and orange zest. Add the sultanas and raisins. Sift in both flours, cinnamon and salt. Pour in the honey and milk mixture. Mix until a smooth dough is formed. If necessary, add a little more flour or milk.


    COVER the dough and let it rise in a warm place for about 30 minutes. Knead briefly on a lightly floured work surface, return to the bowl and leave to rise again for about 50 minutes until the dough has doubled in size.


    LINE a baking tray with baking paper. Divide the dough into 9 portions, shape into balls, place on the tray, cover and leave to rise for a further 20 minutes.


    PREHEAT the oven to 200°C.

    To finish


    MIX the flour with 1 tsp icing sugar and gradually stir in 3–4 tbsp cold water to make a smooth thick paste.


    TRANSFER the mixture into a piping bag with a small plain nozzle and pipe a cross onto each bun.


    BAKE for 25 minutes until golden brown. Leave to cool briefly on a wire rack.


    MIX the remaining icing sugar with 1–2 tsp warm water and brush over the buns to glaze. Allow the glaze to dry and serve the buns while still warm.


    Hot cross buns are a total classic and can be enjoyed heavily spread with butter and perhaps a touch of honey or with the good old traditional pickled fish. Don’t be afraid to go savoury with them! The sweet-salty combination works well together.

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    Amarula-Spiked White Hot Chocolate

    Recipe and image: Stock Food