8

Serves / Makes

Cooking Time:

< 30 min

Cooking Style:

Oven

Ingredients


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

Glaze: 
Apricot jam, melted 
Water

Method


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.

Glaze: 
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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