Hot cross buns with a twist

Jazz up our Traditional Hot Cross Bun recipe with these three irresistible flavour spins.

Traditional Hot cross bun

An Easter favourite, hot cross buns make a mouth-watering morning or afternoon treat. Have a go at baking your own using our traditional recipe - it’s delicious and surprisingly easy!

1. Double chocolate hot cross buns

Make the Traditional Hot Cross Buns, increasing the milk to 1 1/2 cups (375ml). Add 1/2 cup (50g) cocoa powder with the flour and replace the mixed dried fruit with 1/2 cup (95g) dark choc chips and 1/2 cup (95g) white choc chips. For the free-form shape, roll dough into 18 balls. Arrange balls side-by-side on a lined baking tray before baking.

Double chocolate hot cross buns on a baking tray

2. Cherry & almond hot cross buns

Make the Traditional Hot Cross Buns, replacing mixed dried fruit with a 200g pkt glacé cherries, coarsely chopped, and 1/2 cup (70g) toasted slivered almonds. Add 1 tsp almond essence and a little red food colouring with the milk mixture. Roll dough into 15 balls. Arrange balls side-by-side in rows of 3 on a lined baking tray. For the flour paste, add 1 tbs cocoa powder with the flour. 

Cherry and almond hot cross buns

3. Apple and walnut hot cross buns

Make the Traditional Hot Cross Buns, replacing the caster sugar and mixed dried fruit with 1/4 cup (55g) dark brown sugar, 1 1/2 finely chopped Granny Smith apples and 1/2 cup (55g) coarsely chopped walnuts. Reduce mixed spice to 1 tsp and add 1 tsp ground cinnamon. For the free-form shape, roll the dough into 20 balls. Arrange balls side-by-side in concentric circles on a lined baking tray before baking.

Apple and walnut hot cross buns