Hot Cross Buns

A re-post from Facebook in April, we couldn't resist sharing this on such a dreary winter's day. They're not really Hot Cross Buns if you don't put the crosses on, right?!

We like ours with lashings of yummy spices - our Chai Spice Mix is perfect for the job. See below for our fail-safe recipe, dusted off only once a year as per tradition. Honest.


Makes 24


1 cup milk (dairy or non-dairy) 

 1/2 cup water

 2 T sugar

 1 T yeast

 2 cups organic wheat flour

 100g + 30g organic butter

 1/2 cup brown sugar

 1 free range egg

 1 tsp salt

 3 T Mister Chai Ground Spice Mix

 1 tsp vanilla

 1 1/2 cups dried fruit (I use raisins/stem ginger/peel) 

 2-3 cups organic white spelt flour

 2 T honey


1  Warm the milk & water to blood temperature, add sugar and yeast, stir gently & leave it to get nice and frothy. Add the first measure of flour, cover, and leave to rise in a warm place.

2  In a large mixing bowl cream butter and sugar, add egg, salt, spices, vanilla and fruit and mix well.

3  Once the yeast mixture has doubled in size add this to the butter mixture and combine well. Slowly mix in another 2-3 cups flour to make a soft, slightly sticky but knead-able dough. Knead until springy and satiny.

4  Cut into 24 pieces, shape into buns and place in greased tins with the sides of the buns just touching (at this stage buns can be refrigerated until next day).

4  Leave in a warm place to rise until doubled in size (around 20-30 mins, or up to 2 hours if refrigerated). While they are rising make the crosses by rubbing 30g butter into 1/2 cup flour, adding enough water to make a stiff dough. Roll out and cut into strips. Brush a little milk over the buns to help stick the crosses on.

5  Bake in a preheated oven at 225 degrees celcius for 10-12 minutes. Remove from the oven and immediately brush melted honey over the tops with a pastry brush. Rest in tins for 3-5 mins before removing to cooling rack.

Savour every spicy golden mouthful!

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