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Who doesn’t love the smell of a freshly toasted hot cross bun? The taste? The melted butter soaking into the bun? YUM! The best way, in my opinion, is to eat hot cross buns toasted in the oven, slathered with butter and served warm.

I buy so many of them leading up to Easter from, traditional hot cross buns to apple and cinnamon, choc chip, double choc chip, fruchoc and sticky date and butterscotch, just to name a few. It's pretty much a given that when a new flavour appears on the shelf, it's not too long before they are being taste tested by my family. Whilst my children tend to gravitate towards the double choc chip hot cross buns, to me, nothing beats the tried and tested traditional hot cross buns.

This lead me to seek out our Jetty Road traders for some of their favourite hot cross bun recipes!

The Source Bulk Foods provided two recipes, with ingredients that you can purchase directly from their store, for a traditional hot cross bun and a gluten free and vegan friendly hot cross bun, whilst Bakers Delight provided a decadent dessert using their choc chip hot cross buns.

Check out the recipes below and if you decide to make them, be sure to let us know what you think and tag @jettyrdglenelg on Instagram with a picture of your hot cross buns!

Traditional Hot Cross Bun



  • 4 cups plain flour
  • 14g dried yeast
  • 60g raw sugar
  • 1 heaped tablespoon mixed spice
  • ½ tsp salt
  • 350g mixed fruit (or 300g of our dark
  • chocolate buttons, roughly chopped)
  • 50g butter
  • 300 ml milk
  • 2 eggs, lightly whisked


  • 125 ml water
  • 60g raw sugar
  • ½ tsp mixed spice


  • 35g plain flour
  • 4-5 tbs water


  • Butter


To make your buns, combine the flour, yeast, sugar, mixed spice, salt and mixed fruit (or chocolate) in a large bowl. In a small saucepan, melt the butter and then add the milk and heat for 1 minute, or until just warm (be careful not to overheat). Add the warm milk mixture and eggs to the flour mixture. Use a metal spoon to mix until dough just comes together. Turn dough out onto a lightly floured surface and knead, for 10mins, using a little extra flour if necessary, until dough is smooth and elastic. Place dough into a lightly oiled bowl and cover with a clean tea towel. Leave to rest in a warm place for 60-90 minutes, or until doubled in size.

Line a large baking tray with recycled baking paper. Pre-heat oven to 180°C. Turn dough out onto a floured surface, knead for a minute until smooth. Divide dough into 12 equal portions (see note) and shape each into a ball, ensuring they are smooth on the top.

Place balls onto prepared tray, about 2cm apart. Cover with the tea towel and allow to rise again for about 30 minutes, or until doubled in size.

For the crosses for your buns, make the flour paste by combining all ingredients in a small bowl and mixing until smooth. Spoon mixture into a small piping tube. Pipe flour paste over top of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through and golden brown.

To make the glaze, heat the ingredients in a small saucepan, stirring until sugar dissolves. Bring to the boil and simmer for about 5 mins. Brush warm glaze over warm buns. Serve warm, at room temperature, or cut in half and toasted, with butter.

Note: To ensure buns are evenly sized you can weigh the dough and then divide that number by 12. Then you will know how much each piece of dough should weigh.

Vegan & Gluten Free Hot Cross Buns



  • 1 tbs chia seeds
  • 1 tbs linseeds
  • 4 tbs water
  • 2 ripe bananas, about 300g when peeled
  • 8 medjool dates
  • 85g maple syrup
  • 3 tbs olive oil
  • 150g brown rice flour
  • 160g banana flour
  • 1 tsp vanilla bean powder
  • 3 tsp wattle see
  • ½ tsp ground cloves
  • 2 tsp baking powder
  • 1 tsp bicarbonate soda
  • Pinch salt
  • 160g sultanas


  • 65g icing sugar

    1 to 2 tsp lemon juice


  • 300g medjool dates, pitted
  • 60g tahini
  • ½ cup boiling water
  • 85g maple syrup
  • Big pinch salt


  • 85g maple syrup
  • 40g olive oil
  • 1 tsp wattle seed


  • Coconut yoghurt
  • Banana chips


To make buns, pre-heat oven to 180°C. Grease a rectangle slice tin with olive oil.

Combine the chia, linseed and water in a small bowl and leave to sit for a few minutes. In a large food processor, place the soaked chia and linseed, bananas, dates, maple syrup and olive oil. Process until thoroughly combined and smooth.

In a large mixing bowl combine the brown rice flour, banana flour, vanilla, wattle seed, cloves, baking powder, bicarb, salt and sultanas. Add the wet banana mix and use your hand to finish bringing the dough together but do not over mix. Be gentle with the dough to keep it as light as possible.

Weigh your dough and divide that weight by 8, then weigh out your 8 portions and roll into smooth balls. Place in the greased tin. Use the end of a spoon to make a cross indentation, about 2mm deep, into the top of each bun.

Bake for 25-30 minutes, or until browned and cooked through.

Meanwhile, make the glaze by combining the maple syrup, olive oil and wattle seed and mixing well.
Brush the warm hot Cross Buns with the glaze, going over them
twice. Allow to cool.

Make the cross icing by combining the icing sugar with a little of the lemon juice at a time until you have a thick paste. Use a piping bag or small spoon to fill the cross indentation on top of each bun. Allow to set.

To make the date caramel, combine all ingredients in a food processor and process until very smooth, scraping down the sides as you go. Store in a sealed jar in the fridge for up to 10 days.

Best enjoyed on the day of baking, or otherwise cut in half and toasted under a grill. Serve with date caramel, coconut yoghurt and banana chips.

Choc Raspberry Hot Cross Bun Layer Cake


  • 9 Bakers Delight Choc Chip Hot Cross Buns
  • 600 ml thickened cream
  • 3 tbsp icing sugar
  • 250g fresh or frozen raspberries


Line a 20cm springform cake pan with baking paper.
Cut each Hot Cross Bun in half crossway and put 6 tops to the side for topping the cake.

Place 6 Hot Cross Bun bases into the base of the prepared pan.
Place the cream and icing sugar into a large bowl and whip to soft peak consistency. Spoon half of the cream over the buns that are in the pan and layer with half of the raspberries.
Continue layering the buns, cream and raspberries before finally topping with the 6 tops you set aside earlier.

Place the cake in the fridge to set for at least 3 hours.

Remove the cake from the pan before serving

Words by Laura Breeding