Seriously the BEST Hot Cross Buns with Honey Spice Butter

If you only have time for one batch of Hot Cross buns this Easter make it this one.

Seriously the best Hot Cross Buns with Honey Spice Butter


1 Cup of Warm Milk

50 g butter, melted

1 egg

2 ¾ cups white Flour

½ Cup Spelt Flour

1 Cup Sultanas

2 Tbsp mixed peel

2 Tbsp honey

2 tsp Mixed Spice

2 tsp Cinnamon

2 tsp Nutmeg

½ tsp salt

1 tsp Dried East or 15 g of fresh yeast dissolved in Warm milk first.

If using Bread maker put all the ingredients in the order above and set to mix your normal yeasty dough but not to bake.

If doing by hand mix well all the dry ingredient, make a well in the centre and add all the liquid ingredients and knead for 10-15 min­utes. Cover and leave to rest for about 1 -1 ½ hours.

Preheat oven to 200C. Punch down your dough and roll into 12 por­tions. Place on baking papered tray, cover and rest for another 30-45 minutes.

Bake for 20-25 minutes or until golden and sound hollow if tapped on the base.

To make the glaze combine 1 /3 cup caster sugar and 1 /3 cup cold water, bring to boil and cook for 3-4 minutes on medium till slightly reduced.

After the buns are baked and glazed, let them cool completely before painting the cross with chocolate or vanilla icing.

Serve warm, split open, toasted or with Honey spice butter.

Will keep for 3 days in airtight container or can be frozen for up to 3 months.

Honey Spice Butter. (Optional)

100 g butter at room temperature

2 tsp cinnamon

2 tsp cloves

2 tsp ground or freshly grated ginger

3 Tbsp honey.

Mix all the ingredients. Cover and keep refrigirated. Can be made in advance.

Leave a comment

Please note, comments must be approved before they are published