hot cross bun

Take your hot cross buns to a whole new level of deliciousness with a chocolate dough and a secret melting middle – trust me, you’re going to love them. Best served warm from the oven.

Chocolate hot cross buns

unsalted butter

golden caster sugar

spice

nutmeg

200 ml semi-skimmed milk

flour

cocoa powder

x 7 g sachet of dried yeast

chocolate

raisins fruit

runny honey

https://www.youtube.com/watch?v=FmI98uLoRaM

What do you get when you cross a sticky date pudding with a hot cross bun? Pure and utter deliciousness, that's what.

Sticky date hot cross bun cake

(250 grams) strong (baker’s) flour

(50 grams) milk powder

tsp dried yeast

(80 milliliters) maple syrup

dried pitted dates

tsp bicarbonate of soda

unsalted butter, chopped, plus extra to grease

(60 grams) brown sugar

tsp vanilla extract

tsp star anise

dulce de leche

(75 grams) plain flour

tbs caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

A traditional Easter recipe gets a makeover in this seriously addictive dessert.

Bananas foster hot cross monkey bread

quantity hot cross bun base recipe (see below)

sultanas (optional), finely chopped

unsalted butter, chopped,

dark-brown sugar

(125 milliliters) bourbon

(about 4 large) peeled bananas, thinly sliced diagonally

Dusted ground cinnamon, to serve

cream cheese, softened

unsalted butter, softened

(60 grams) pure icing sugar, sifted

yeast

(165 grams) caster sugar

unsalted butter, melted, cooled

tbs cinnamon

tsp mixed spice

(750 grams) strong (baker’s) flour

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

5348771529001-5981857416001

What's better than a hot cross bun? A hot cross mega-bun.

Apple, maple and almond gluten-free mega-bun recipe

unsalted butter, chopped

milk

orange

vanilla bean paste

brown rice flour,

light buckwheat flour

(110 grams) coconut flour

dried yeast

cinnamon

tsp xanthan gum

eggs, lightly beaten

Granny Smith apple, peeled, finely chopped

(80 grams) sultanas or raisins

(160 milliliters) maple syrup

chopped unsalted butter

roasted almonds, chopped

Step 1

Place butter in a medium saucepan and melt over medium heat. Add milk, maple syrup, orange juice and vanilla, and warm slightly.

Step 2

Combine flours, yeast, spices, xanthan gum, orange zest and a pinch of salt flakes in the bowl of a stand mixer fitted with the dough hook. Mixing on low speed, gradually add milk mixture until combined. Add eggs and knead for 4-5 minutes to form a soft smooth dough, adding a splash of extra lukewarm milk if needed. Add apple and sultanas, knead to combine, transfer to a buttered bowl, cover and stand for 1 hour-1 hour 30 minutes until doubled in size.

Step 3

Meanwhile, for the maple-almond caramel, cook maple syrup in a 22.5cm- diameter ovenproof frypan over medium- high heat for 1-2 minutes until lightly caramelised. Add butter and swirl to combine, then remove from heat, scatter over almonds and set aside. (If you don’t have an ovenproof frypan, cook caramel in a regular frypan, then pour into a 23cm round cake pan and scatter over almonds.)

Step 4

Step 5

Knock back the dough on a lightly floured surface, form into a 19cm round loaf and place on top of the almond caramel. Cover loosely and stand for 30 minutes or until risen by half.

Step 6

To make the piping, stir extra brown rice flour in a small bowl with 2 1/2-3 tbs water to form a smooth paste. Transfer to a zip-lock bag and cut a small hole on one corner. Pipe a cross on the bun and bake for 20-25 minutes until risen and beginning to brown. Brush thickly with extra maple syrup and bake for a further 5-10 minutes until golden brown and cooked through. Serve warm or at room temperature with a spread of butter.

These sweet Easter treats will make you the most popular person at any gathering. Plus, they're family-friendly, too.

Fig, cardamom and orange hot cross buns recipe

wholemeal flour

dried figs, chopped

(70 grams) candied orange, chopped

tbs cardamom

tbs orange blossom water

egg, lightly beaten

(60 milliliters) milk

tsp orange blossom water

Combine flour, yeast, dried fruits, spices, orange zest and 1/2 tsp salt flakes in the bowl of In a stand mixer fitted with the dough hook.

Combine milk and honey in a small saucepan and stir over medium heat until lukewarm. Remove from the heat, stir in butter and orange blossom water to combine, then stir in egg.

Mixing on low speed, gradually add milk mixture to flour mixture, then increase speed to medium-high and knead for 8-10 minutes until smooth and elastic. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes-1 hour or until doubled in size.

Meanwhile, preheat oven to 200°C and line a large baking tray with baking paper.

Knock back dough on a lightly floured surface and divide into 12 even pieces. Roll each into a ball and place on prepared tray, leaving 2-3cm between each. Cover loosely with a clean tea towel and stand for 45 minutes-1 hour until doubled in size.

For the piping, stir flour and milk in a small bowl until smooth. Transfer to a zip-lock bag and cut a small hole in one corner. Pipe a cross on each bun and bake for 10 minutes, then reduce oven to 180°C and bake for 12-15 minutes until golden and buns sound hollow when tapped.

Step 7

For the orange blossom glaze, stir honey and orange juice in a small saucepan over medium-high heat to combine, bring to the boil, remove from the heat and stir in orange blossom water. Brush generously over warm buns, pouring any remaining glaze over (the buns will soak up the extra glaze) and serve. Buns are best eaten on the day they are made, but are also excellent toasted after a day or two.

Hot cross brioche? This sweet treat is the combo you never knew you needed.

Saffron, sour cherry and pistachio hot cross brioche recipe

(55 grams) caster sugar

(about 1 sachet) dried yeast

lemon

milk saffron threads

eggs, room temperature

unsalted butter, softened, chopped

sour cherries

candied orange, diced

slivered pistachios

(75 grams) caster sugar

Combine flour, sugar, yeast, lemon zest, cinnamon and 1/2 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. Add milk mixture and eggs and mix on medium speed to combine. Gradually add butter and knead to combine.

Add sour cherries, candied orange and pistachios and knead for 4-5 minutes until shiny and elastic. Transfer to a lightly buttered bowl, cover with a clean tea towel and stand in a warm place for 1 hour 30 minutes-2 hours until doubled in size.

Knock back dough on a lightly floured surface, divide into 12 pieces, roll into balls and arrange in a 20cm x 30cm slice pan. Cover loosely with plastic wrap and set aside in a warm place for 30-40 minutes until risen by half.

To make the crosses, mix extra flour and 1/4 cup cold water in a small bowl to form a smooth paste. Transfer to a zip-lock bag and cut a small hole in one corner. Pipe a cross on each bun and bake for 20-25 minutes until golden brown and cooked through.

Meanwhile for the lemon glaze, stir sugar and lemon juice in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and remove from heat. Brush thickly over warm buns, pour any remaining glaze over the buns and serve warm or at room temperature. Buns are best eaten on the day they are made, or toasted within a day or two of baking.

These choc-raisin hot cross buns are the best way to kick off Easter, and the whole family will thank you for it.

Choc-raisin hot cross buns with Pedro Ximénez glaze recipe

seedless raisins

(180 milliliters) Pedro Ximénez or muscat

white bread flour

(300 grams) wholemeal plain spelt flour

rapadura sugar brown sugar

tbs cacao nibs

tbs Dutch cocoa powder

(about 2 sachets) dried yeast

milk & dark chocolate, chopped

(75 grams) wholemeal plain spelt flour

tsp ground cinnamon

(60 milliliters) Pedro Ximénez

Place raisins and Pedro Ximénez in a jar, seal and shake to combine. Set aside to soak for 2-3 hours, inverting the jar every so often. Strain through a fine sieve into a bowl, reserving the Pedro Ximénez for the glaze.

Melt butter in a small saucepan over medium heat, then add milk and warm slightly. Remove from heat and whisk in egg to combine.

Combine the flours, sugar, cacao nibs, cocoa, yeast, cinnamon, and 1 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. Mixing on medium speed, gradually add the milk mixture until combined. Add drained raisins, increase speed to medium-high and knead for 8-10 minutes until smooth and elastic. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes-1 hour until doubled in size.

Grease a large baking tray and line with baking paper. Knock back dough on a well-floured surface, then press out slightly and scatter over chocolate. Knead lightly to combine, then divide dough into 20 even pieces. Roll each piece into a smooth ball. Place a ball in the centre of the prepared tray, then arrange remaining balls around it in two concentric circles, leaving about 1cm in between each. Cover loosely with a clean tea towel and stand for 30 minutes or until risen by half.

For the piping, combine flour, milk, cinnamon and 1 tbs water in a small bowl until smooth. Transfer to a zip-lock bag and cut a small hole on one corner. Pipe a cross on each bun and bake for 10 minutes, then reduce oven to 180°C and bake for 15-20 minutes until golden brown and buns sound hollow when tapped. Transfer to a wire rack to cool slightly.

For the Pedro Ximénez glaze, stir ingredients in a small saucepan over medium-high heat until sugar has dissolved, bring to the boil, then remove from the heat. Brush glaze generously over warm buns and serve.

Top 7 hot cross bun recipes from across the web

The most viewed hot cross bun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate hot cross buns

Sticky date hot cross bun cake

Bananas foster hot cross monkey bre...

Apple, maple and almond gluten-free...

Fig, cardamom and orange hot cross ...

Saffron, sour cherry and pistachio ...

Choc-raisin hot cross buns with Ped...

Top 7 hot cross bun recipes from across the web

The most viewed hot cross bun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate hot cross buns

Sticky date hot cross bun cake

Bananas foster hot cross monkey bre...

Apple, maple and almond gluten-free...

Fig, cardamom and orange hot cross ...

Saffron, sour cherry and pistachio ...

Choc-raisin hot cross buns with Ped...

The most viewed hot cross bun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine