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Posted on 9 April, 2017 in Eat & Drink

Our best hot cross bun recipe

By Lanser Angela

Hot cross buns, hot cross buns, one a penny, two a penny, hot cross buns. You can’t help but sing this old-fashioned nursery rhyme when you think about hot cross buns recipes. It happens as soon as you see the delicious spiced sweet bun with its identifiable white cross on the top begin to make their sought-after appearance close to Easter.

The controversial bun.

The bun with humble beginnings has created quite the controversy in recent years.
For some, the spiced scent of a warm hot cross bun cannot come soon enough, evoking all sorts of outcry when they rejoice in their early appearance each year. Traditionalists will argue that the bun is an Easter recipe and is to be baked on Good Friday. They’ll go on to claim that the hot cross bun recipe should not be one of those fruit free, mocha, choc chip Master Chef concoctions either!

When should hot cross buns be allowed to appear?

So strong is the love of hot cross buns that retailers are buckling under the pressure of bun-deprived customers. Some rare sightings have witnesses reporting them appearing on New Year’s Day. Eeek!! Who would dare to be brave enough to buy these in public?

The fruity spiced buns are traditionally baked on Good Friday to mark the end of the period known as Lent. Some say the white cross represents the crucifixion and the spices that of the ones used to embalm Jesus.

If you agree that hot cross buns are appearing far too close to Jesus’s birthday celebrations, we’ve come up with a plan. To get around the timing controversy, why not take the cross away from the Easter recipe and create a not cross bun as some bakeries do? This cunning manoeuvre replaces the cross with a smiley face. Get it…? Not cranky or cross – a not cross bun!

Early or late, get them while they’re hot.

Who can go past a freshly baked hot cross bun with its spicy fragrance, plump fruit, lashings of butter and a barista made coffee? If, like us, you love them all year round, have a go at baking them in the non-judgemental comfort of your own kitchen. All you need is a baking tray, and the basic ingredients listed in this hot cross bun recipe from The Roasted Berry.

Hot cross bun recipe

This recipe is for 12 hot cross buns.

Bun dough

Insert image : Ingredients
3 ½ cups plain flour
1 ½ cups warm water
2 teaspoons salt
2 teaspoons improver (you can find improver in the supermarket)
6 teaspoons yeast dried
6 teaspoons castor sugar
2/3 cup currants
2/3 cup sultanas
2 teaspoons all spice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons mixed spice
6 teaspoons butter
White cross
1 cup cornflour
4 tablespoons castor sugar
2 tablespoons plain flour
6 tablespoons water
2 tablespoons castor sugar
1/3 cup water

How to make the buns

  • Place the sultanas and currants in a bowl and cover with water. Allow to soak for at least 2 hours.
  • Once the fruit has been soaked and drained, pre-heat your oven to 190 degrees celsius
  • Mix the dry ingredients in a large bowl – not the fruit.
  • Add the butter and warm water
  • Mix to form a dough – just use your hands or dough hook on mix-master.
  • Lightly flour your work surface and knead to form a smooth dough. This will take anywhere from 3 to 5 minutes.
  • Once kneaded, place in lightly floured bowl and leave it to rest in a warm spot for 15 minutes.
  • Once rested, return to floured surface and press the dough out. Add the fruit and knead for another 3 minutes until fruit is mixed through.
  • Leave to rest for another 10 minutes
  • Divide into 12 pieces (80 grams). Using your hands, roll the pieces into balls and place onto a greased oven tray.

Insert rolled buns image

  • Make sure the pieces of dough are spaced far enough apart to double in size.
  • Set aside in a warm area to prove for 30 minutes.
  • Once proved, mix up the white cross ingredients into a stiff white paste and pipe on top of buns.
  • Bake at 190 degrees celsius for 20 minutes
  • Remove from oven and glaze while still warm.
  • To make the glaze, combine the sugar and water over a low heat. As soon as the sugar has dissolved, bring to the boil for 3 minutes. Use a pastry brush to brush the glaze over the warm buns.


Hints and tips from The Roasted Berry Baker – Cameron.

1. Why use improver?
According to Cam, improver helps the hot cross buns to hold their shape and form nice buns in the oven.
2. A tip for rolling.
Spray a little spray oil on your hands to aid in rolling nice smooth buns.
3. Mixing it up.
Kneading it is not just for your stress relief. Kneading helps to develop the dough properly.

The Roasted Berry bakes hot cross buns fresh daily in our onsite bakery. You can experience the smells of hot cross buns baking in the oven and enjoy them warm with plenty of butter while catching up with friends – all without the mess of baking. Come and have a hot cross bun at The Roasted Berry today and don’t forget to pair your hot cross bun with your favourite coffee, barista made, with love.

The Roasted Berry is the place to be for Easter. Coffee made with love and house-baked hot cross buns.
Hot cross buns, hot cross buns, one a penny, two a penny, hot cross buns. You can’t help but sing this old-fashioned nursery rhyme when you think about hot cross buns recipes and see the delicious spiced sweet bun with its identifiable white cross on the top begin to make their sought after appearance close to Easter.

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