≡ Menu ≡ Menu

Home Made Hot Cross Buns

Not just for Easter – Breakfast Fruit Buns


home made hot cross buns 

One of the things that I love most about Easter is hot cross buns. I made them for the first time last year and have not made them again since then until recently. I am not sure why – why can we not eat hot cross buns all year around? It never occurred to me, that is my answer. I leave off the cross as I am not good with a piping bag.

These buns are packed full of fruit. They make a great breakfast food, filled with delicious home-dried fruit they also make a good kinder or school snack. The sweetness of the apple and dried fruit is offset by the zing of the lemon peel.

Don’t be put off by the length of the recipe – I have broken it up so that the process is easy to follow.

  • Makes: 16 (depending on size)
  • Preparation Time: 1 hour 10 minutes (including rest time for the dough)
  • Cook time: 20 minutes

I have adapted this recipe from Gourmet Traveller Magazine.

Ingredients: Apple & Lemon Peel Mix:

  • 260 grams castor sugar
  • 375ml water
  • 1/2 a lemon juiced- **Note: prior to juicing the lemon removed the lemon zest for the buns and set aside
  • 1/2 a lemon very thinly sliced
  • 1 1/2 granny smith apples peeled and cubed
  • 1 cinnamon stick

Steps: Apple & Lemon Peel Mix

  1. Add the sugar, water and lemon juice to a saucepan and stir over low heat until the sugar dissolves
  2. Add the apple, cinnamon stick and the thinly sliced lemon. Bring to the boil then reduce heat to simmer for 25 minutes
  3. Remove the cinnamon stick and separate the fruit and the liquid syrup into separate containers. Set both aside to cool. The syrup will be used to brush the top of the cooked buns.

Ingredients: Hot Cross Buns

  • 700 grams 00Flour
  • 100 grams of dried cranberries
  • 100 grams of chopped dried fruit of choice – I used dried apple, plums & peach
  • 65 grams of castor sugar
  • 1 teaspoons of ground cinnamon
  • 14 grams of dried yeast
  • Cooked apple and lemon from the apple and lemon peel mix above (minus the syrup)
  • 200 ml of milk
  • 100 grams of butter- chopped
  • 1 egg


  1. Add the flour and other ingredients to a bowl
  2. Combine the milk and butter in a pan and heat over low-medium heat until the butter melts.
  3. Add the egg, whisk and remove from heat
  4. Add the milk mixture to the flour bowl and combine
  5. Knead until smooth
  6. Lightly grease a bowl and place the dough in it
  7. Stand and cover for 30-40 minutes until it has increased to almost double in size
  8. Remove the dough from the bowl and divide into small balls
  9. Place close together on a lined baking tray, cover and leave to stand again for 30 minutes
  10. Heat the oven to 220 degrees and bake for 10-15 minutes until golden brown on top
  11. Remove from oven and cool on cake tray
  12. Brush the top of the buns with the syrup that was set aside from the apple and lemon peel mix

Hints and Tips:

  • These are best eaten on the day of cooking
  • To re-heat you can place in the oven, toaster or microwave if eating the day after cooking
  • These buns freeze well. I bundle them up for kinder and Mr Fresh’s work snacks
  • Don’t limit them to Easter – they are too good!





A Fresh Legacy







Share this post: Facebooktwittergoogle_pluspinterest
Join me here: Facebooktwittergoogle_pluspinterestrssinstagram

Get a weekly delivery of Fresh content straight to your in-box.

{ 7 comments… add one }
  • Di @ Life is Di-licious April 6, 2012, 11:26 am

    Oh these do sound delicious Kyrstie! Love the idea of using the apples and lemon. I confess that for Easter I do love my currants and mixed peel style hotties, but I would happily make these ones for the rest of the year. Thanks for sharing!
    D x

Leave a Comment