Serves / Makes

Cooking Time:

< 30 min

Cooking Style:



Hot cross buns:
4 cups flour
20 ml baking powder
10 ml cinnamon
10 ml mixed spice
1 pinch of salt
60 ml sugar (optional)
500 ml LANCEWOOD® Buttermilk
200 g chocolate chips

Cross detail: 
45 g flour 
55 ml water

Apricot jam, melted 


Hot cross buns: 
Preheat the oven to 180°C. In a mixing bowl add the flour, baking powder, cinnamon, mixed spice, salt and optional sugar (should you prefer a sweeter hot cross bun). Mix together until well combined. Add the buttermilk and chocolate chips and mix with a wooden spoon until dough starts to come together. Tip out onto a floured surface and knead for 5 minutes. Divide the dough into 6 or 8 pieces. Roll each piece of dough into a smooth ball and place in a greased baking dish.

Cross detail: 
To make the cross detail, combine the flour and water in a small bowl and mix until smooth. Adjust the flour and water ratio accordingly to reach a consistency suitable for piping. Pipe the flour mixture over the buns, forming a cross over each one. Bake for 15 minutes, or until golden brown.

Melt apricot jam and add some water if necessary. Brush the glaze over the hot cross buns while they are still hot. Serve warm and enjoy!

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