Recipe for Hot Cross Buns
Prep time
Cook time
Total time
Hot Cross Buns Recipe made with cranberries, white chocolate and lime zest. A home made Easter treat.
Recipe type: Breakfast
Serves: 16
  • 14 grams of dried yeast
  • 200 ml warm water
  • 40 grams butter - softened
  • 2 tablespoons coconut oil
  • 65 grams castor sugar (1/4 cup)
  • 1 egg
  • 550 grams bakers flour (plain flour)
  • 150 grams dried cranberries
  • 125 grams white chocolate- chopped
  • ¼ cup fresh blueberries
  • 1 teaspoon ground cinnamon
  • zest of 1 lime finely chopped
  1. Add the yeast to the warm water, stir to combine and set aside for about 5 minutes
  2. Mix the butter, coconut oil and sugar together
  3. Add the egg and beat until the mixture is creamy in appearance and well combined
  4. Add the remaining ingredients and stir with a wooden spoon to combine
  5. Once combined tip onto a very lightly floured board and knead gently until the mixture is springy and soft.
  6. Once the dough feels like a good consistency, rest it in a lightly greased bowl covered with a tea towel in a warm location for at least 30 minutes. It should increase in size
  7. Line a baking tray with baking paper
  8. Remove the tea towel once the dough has expanded and create equal sized small balls (around a golf ball size) and place closely together on the baking tray
  9. Cover with a tea towel and set aside again for another 30-40 minutes
  10. The buns will expand again and should be almost touching, or touching
  11. Heat the oven to 200 degrees
  12. If you wish to make a cross on the top of the buns mix 3 tablespoons of plain flour with enough cold water to make a paste and put the paste into a piping bag
  13. Place a cross on each bun (if desired)
  14. Cook until the buns are golden on top
  15. Cool for 5 minutes and eat
Recipe Variations: Replace the white chocolate and fresh blueberries with 125 grams of dried fruit and 2 tablespoons of cocao nibs. Substitute the lime zest for lemon zest.
Recipe by A Fresh Legacy at