Jazz up our Traditional Hot Cross Bun recipe with these three irresistible flavour spins.
Hot cross buns with a twist
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.
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.
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.
