These traditional style classic Hot Cross Buns are perfectly spiced and filled with fruit. They are easy to make and have a vanilla bean pastry cream cross in place of the traditional flour and water cross for a super simple but delicious twist on the classic.
Table of contents
- Hot Cross Buns with Custard Cross
- Components of Hot Cross Buns
- How to make Hot Cross Buns
- What fruit is best to use for Hot Cross Buns?
- Crosses on Hot Cross Buns
- How to make pastry cream
- Can Hot Cross Buns be made ahead of time?
- How to store Hot Cross Buns
- A note on high grade flour / bread flour
- FAQ for Hot Cross Buns
- For more Classic NZ recipes, check out:
- Recipe for Hot Cross Buns
Hot Cross Buns with Custard Cross
Hi hi - just popping in to re-share this recipe for classic Hot Cross Buns with you. these are a Classic Hot Cross Bun - spiced dough, filled with fruit, and finished off with a pastry cream cross, which isn't technically a classic but is super, super good. The pastry cream cross is inspired by a restaurant in NZ called Ima who make the most incredible looking HCB every year - obviously I am a little far away so I had to make do with my own!
I re-made my recipe from 2019 and just updated the recipe a wee bit. I switched half the flour to Bread flour which provides a little more structure, and I also increased the milk and butter content in the dough by just a little. The recipe for pastry cream made way too much, so I've reduced it by half (although feel free to double as you can never have to much pastry cream!)
I have a couple of Hot Cross Bun recipes on my website now - these are the classic 'traditional' style hot cross buns. There is also a chocolate hot cross bun recipe, an apple and salted caramel hot cross bun, and a Tangzhong based dough that makes up the base of my Soft Hot Cross Buns.
Components of Hot Cross Buns
These classic Hot Cross buns have a few components, but they can be prepared ahead or the workload broken up with an overnight rise.
- Soaked Fruit. Soaking the fruit means that it keeps a nice shape in the hot cross bun, and as it is already hydrated, it will not dry out your dough.
- Hot Cross Bun Dough. My hot cross bun dough is super simple - it is enriched with butter, and filled with warming spices. I make mine in my stand mixer, but you could also make them by hand.
- Pastry cream cross. This is the special touch to these Hot Cross Buns - a super smooth custard cross. This is an optional step - feel free to also give them a regular cross before putting them into the oven.
- Sugar Syrup. The sugar syrup for hot cross buns goes on after the buns have come out of the oven - it gives them a delicious shine. You could also use watered down apricot jam for your hot cross bun glaze.
How to make Hot Cross Buns
These Hot Cross Buns are super easy to make, and just have a few extra steps to make them extra delicious. Here's the order that I do things in:
- Soak your fruit - The fruit goes into some strongly brewed Earl Grey Tea (see FAQ for other options) and is left to soak for half an hour to hydrate.
- Make the pastry cream - I do this while the fruit is soaking, then place it directly into the piping bag with a clip above the tip and another on the end of the bag, and leave it to cool in the piping bag, in the fridge. Alternatively you could pop it into an airtight container with some plastic pressed against the surface to cool.
- Make the dough - This step uses the stand mixer although you could do it by hand too. Bring the dough together and mix until smooth, then add the butter in a little at a time until you have a lovely smooth dough.
- Add the fruit - The fruit gets added in by hand - I find this is the best way to ensure it doesn't get squished.
- First rise - Leave the dough to rise at room temperature until doubled in size.
- Shape the Hot Cross Buns - The hot cross buns are shaped the same way as you would shape a bread roll. Tuck them into a pan and leave them to rise again until puffy.
- Score and bake - The key to getting the pastry cream cross on these is to score the buns before they go in the oven. The dough opens up and gives you a 'trench' to pipe the pastry cream into.
- Add the crosses - Add the pastry cream cross after 20 minutes in the oven, then return until done, another 10-15 minutes.
- Glaze and enjoy - Brush the buns with a syrup as soon as they come out of the oven, then leave to cool and enjoy!
What fruit is best to use for Hot Cross Buns?
You can use whatever fruit you like in your Hot Cross Buns. I often just use sultanas or raisins and then some currants, but you can mix and match as you like with things like dried cranberries or dates. Some recipes use mixed peel, but I do not like the bitterness of it so I tend to leave it out.
Crosses on Hot Cross Buns
These classic hot cross buns have a pastry cream cross, but you can easily leave that off if you are not in the mood to make it, and add a flour and water cross (there is one in my soft hot cross bun recipe) to your homemade hot cross buns. You do not have to score the buns before baking if you add a flour and water cross - just pipe it on before they go into the oven.
How to make pastry cream
The pastry cream cross on these hot cross buns is just a classic custard. Make sure that you make it ahead of time so that it has time to cool and thicken up - I like to make it before I put the fruit on to soak. I transfer it straight into a piping bag and clip the end closed and just pop it into the fridge to chill up so that it is ready to use straight from the bag.
- Combine sugar and corn starch. Whisking together the sugar and corn starch ensures that there are no lumps in the mixture, which helps to get a nice smooth pastry cream. Add the egg and mix well to combine.
- Heat up milk. Warm the milk in a saucepan until there is just some movement around the sides
- Add the hot milk mixture to the eggs. This step tempers the egg and stops it from scrambling.
- Cook the pastry cream. Transfer all the mixture back into the pan and cook until thick, then remove from the stove and add butter and whisk to incorporate.
- Transfer to a piping bag. The pastry cream needs to cool, so transfer it to a piping bag and clip closed until you are ready to use it.
If you have leftover pastry cream, you can serve it alongside the hot cross buns to spread on like butter.
Can Hot Cross Buns be made ahead of time?
Hot cross bun dough can be made the night before and stored in the fridge overnight for the first rise. Because the rise time on the dough is quite long due to the cinnamon and spices in the dough, leave it to stand on the counter for about 30 minutes to kick start the rising process before putting it into the fridge overnight.
The next day, the dough will need 20-30 minutes standing on the counter to soften a little before being shaped. Starting with cold dough will also mean that the second rise period takes a little longer. Go by how the dough looks rather than the rise time.
A way to tell if dough is proofed is to give it a gentle poke with your finger. If it springs back slightly but leaves a small dent, it is risen and ready to be baked.
How to store Hot Cross Buns
Store hot cross buns in an airtight container at room temperature. To reheat, either toast lightly, or refresh briefly in the microwave.
A note on high grade flour / bread flour
When I developed and tested this recipe, I was in the US where flour is much 'stronger' than NZ. This means that it is higher in protein, which helps with dough strength and gluten formation.
If you are in NZ, I suggest making these with all high grade flour, as it gives you a much stronger dough. Our plain flour is much lower in protein than all-purpose in the US. I have noticed a difference since being back - for most recipes it is just fine to use plain wherever all-purpose is called for but when you have a softer dough like this hot cross bun dough, high grade is needed.
FAQ for Hot Cross Buns
I don't like Earl Grey Tea - what can I use to soak the fruit?
If you don’t like Earl Grey Tea (you can’t really taste it, but some people just don’t like it), you can soak the fruit in some warmed orange juice, or strong black tea. They would be good soaked in chai too!
Can I use mixed spice?
We can't get mixed spice here in the US but you can replace the spice mix with mixed spice if you have it! I just made my own. Feel free to swap things out or in etc as you see fit.
What do I do with leftover pastry cream?
The original recipe made way too much pastry cream so I have reduced the quantity by half. You shouldn't have loads left over but you can use it in the place of butter when serving if you like!
Are Hot Cross Buns Egg Free?
They can be, you will just need to make a flour and water roux instead of the pastry cream. 40g water and 40g flour combined until a paste and then piped into crosses over the buns (no need to score) before baking. You can see how that looks on my soft hot cross buns post
Can these be made smaller?
You can make these any size that you want, they work well as 20 smaller buns. Just weigh your dough and divide that amount by however many buns you want. You will need to adjust the pan size.
Help - my dough is taking forever to rise!
Cinnamon inhibits the rise on yeast, so make sure you account for that. It will take about 2 hours for your first rise and about 1 ½ for the second rise. Make sure your yeast is not expired.
Can I substitute Active Dry Yeast for Instant?
You can use either instant or active dry yeast. If you want to use active dry then activate the yeast in the warm milk with some of the sugar before proceeding with the recipe.
Can Hot Cross Buns be made by hand?
It should be fine to make these by hand, it will just take some elbow grease! Make sure the dough is super soft and smooth before adding in the soaked fruit.
What is Bread Flour?
Bread flour is high protein flour - it is called High Grade Flour in NZ and Strong Flour in the UK! All-purpose is 'plain flour'
Can this recipe be halved?
It should work fine! Just divide everything in two. It may not work if you have a big mixer as it may not be enough dough but you should be fine!
What size pan should I use for Hot Cross Buns?
I used a 9x13" pan for the 12 buns, if you are dividing them smaller you will want to use a regular baking sheet and place them so they are only just not touching - you want them to rise and join together
For more Classic NZ recipes, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe for Hot Cross Buns
Print
Classic Hot Cross Buns
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 buns 1x
- Category: Easter
- Method: Baking
- Cuisine: New Zealand
Description
These traditional style classic Hot Cross Buns are perfectly spiced and filled with fruit. They are easy to make and have a vanilla bean pastry cream cross in place of the traditional flour and water cross for a super simple but delicious twist on the classic.
Ingredients
Pastry Cream Cross
- 20g corn starch
- 45g sugar
- 1 egg
- ¼ tsp salt
- ½ tsp vanilla bean paste
- 200g whole milk
- 20g unsalted butter, at room temperature
Bun Dough
- 300g strongly brewed earl grey tea (see notes)
- 200g raisins, golden raisins, or sultanas
- 50g dried currants
- 360g whole milk, lukewarm
- 120g granulated sugar
- 3 tsp instant yeast
- 300g all-purpose flour
- 290g bread flour (High grade or strong if you're outside the US!)
- 1 tsp salt
- 3 ¼ tsp cinnamon
- 1 ½ tsp ground nutmeg
- 1 ¼ tsp ground ginger
- ¾ tsp allspice
- ½ tsp ground cloves
- ½ tsp cardamom
- ½ tsp ground coriander
- 1 tsp vanilla bean paste
- 130g unsalted butter, at room temperature
Sugar Syrup
- 30g water
- 25g Sugar
- ⅛ tsp vanilla bean paste (optional)
- tiny pinch of salt
Instructions
VANILLA BEAN PASTRY CREAM
- In a medium bowl, whisk together the corn starch and sugar. Add the eggs, salt, and vanilla bean paste, and whisk well to combine.
- In a medium saucepan, place the milk over a low heat until just shy of a simmer.
Whisking constantly, pour about half of the warm milk mixture into the egg mixture. Whisk until smooth, then add back into the saucepan. Whisking constantly, cook until thick. Add the butter and whisk to combine. - Transfer to a piping bag fitted with a round piping tip, and a clip just above the tip to prevent any leakage. Twist the piping bag closed, or secure with another clip, and store in the fridge until needed.
HOT CROSS BUN DOUGH
- Place the raisins and currants in a medium bowl, and cover with the hot Earl Grey tea. Leave to soak for 30 minutes, then drain thoroughly - I like to transfer them to a sieve and leave them to drain while I make the dough.
- In the bowl of a stand mixer fitted with the dough hook attachment, place the sugar, yeast, all-purpose flour, bread flour, salt, cinnamon, nutmeg, ginger, allspice, cloves, cardamom, and coriander, and mix well to combine.
- Add the milk and vanilla bean paste to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.
- Turn out the dough onto a work surface and knead in the fruit by hand. It will take longer than you expect and feel squishy, but the fruit will eventually incorporate into the dough.
- Shape the dough into a ball, and place in a lightly oiled bowl. Cover with plastic wrap and place in a warm spot until doubled in size, 1 to 1 ½ hours, or place in the fridge overnight.
ASSEMBLY
- Line a baking sheet or baking pan with parchment paper. Turn the dough out onto a lightly floured work surface, and weigh the dough. Divide the weight of the dough by 12, and divide the dough into 12 equal sized pieces (or however many buns you want).
- Roll each tightly into a ball, then arrange evenly on the baking pan. I find using a little bench flour helps to get the fruit all rolled on the inside. Leave a little space between - don’t space them too far apart if you want them to join together in the oven to give the ‘classic’ hot cross bun look.
- Lightly cover the pan with plastic wrap, and leave in a warm place for 1-2 hours, until the buns are puffy and the dough springs back when lightly pressed with a finger (rise time will depend on your environment).
- Preheat the oven to 350°f / 180°c. Using a sharp paring knife or razor blade, score crosses in the buns.
Bake the buns for 20 minutes, then remove from the oven and pipe the pastry cream in crosses in the holes provided by the scoring. - Return the buns to the oven and bake for a further 10 to 15 minutes, or until the buns are lightly golden brown, or until they register 200°f / 90°c on an instant read thermometer. While the buns are baking, prepare the sugar syrup.
- Remove from the oven and leave to cool, before brushing on the sugar syrup (recipe below).
SUGAR SYRUP
- Place all the ingredients in a small saucepan, and bring to a boil. Boil for 1-2 minutes, then leave to stand until ready to use.
Store leftover buns in an airtight container at room temperature. Reheat in the microwave briefly before eating. Serve with butter.
Notes
Pastry cream cross adapted from Ima
If you are in New Zealand, I suggest using all high grade flour in the place of the high grade / plain flour, as high grade is lower in strength than US bread flour which the recipe was originally tested with.
Keywords: Hot Cross Buns, Easy Hot Cross Buns, Classic Hot Cross Buns, Custard, Pastry Cream
Comments
Baked these yesterday but left out the pastry cream cross only because i had no vanilla bean paste and im a bit lazy like that! I did the second rise overnight in the fridge and baked in the morning. they turned out just like my favorite bakery store bought hot cross buns if not better! love your recipes, they are perfect! thank you!
So, so good! I made these with the chocolate pastry cream cross from your other recipe. So delicious and soft... thank you again!!!
Ah yayyy so happy you loved!
I think these may be the best hot cross buns I've ever made, maybe ever eaten? Could be because I got to enjoy them warm from the oven for the first time. Light, fluffy and perfectly spiced - they tasted just like home.
Ahhhh so happy you love!
I can't stop eating these! They're so good! Love the spices, the pastry cream on top, and how soft they are. Thank you for a wonderful recipe! Your recipes are worth the time and effort!
★★★★★
Ahh thank you so much!
Easy recipe to follow and they turned out perfect! My friends said they were the best hot x buns they've tasted! Thank you for the recipe
★★★★★
Of course! Thank you so much for the lovely review! x
These buns are wonderful. The pastry cream is delicious. This is my first attempt at hot cross buns! I cut the amount of raisins in 1/2 to suit our tastes. I did the second rise overnight in the fridge after about 30 min on the counter. I baked them Easter morning so they were fresh. Such a lovely spice blend and a tender bread. Very helpful information in this post. Your video on Instagram was also helpful. Thank you!
★★★★★
Ahhh I am so happy that you loved, thank you so much for the lovely review!
These turned out so nice. Ate one 5 minutes out of oven. Lovely.
★★★★★
love the pastry cream cross!!!!
★★★★★
The best part!
the best!!
★★★★★
Hello Erin The buns are still rising so can't give a rating yet. I like how you add the measurements in grams as I really dislike cup measurements. I'd like it even better if the yeast measurement was also in grams.
Hi! I do a kind of hybrid mix when it comes to recipes. I can't guarantee that everyone will have a scale which does the accuracy needed for measuring yeast so it's safest if I do it in tsp etc! some scales only do 5g increments or aren't sensitive enough, so that's why I do it the way that I do 🙂
If you LOVE a good hot cross bun, then make these, and your life will be complete. You'll also NEVER want to know a boring old non-pastry-cream hot cross bun again, ever.
Yay yay so happy you loved them! Thanks so much for the lovely feedback 🙂
Maybe you could put the yeast measurements in g and teaspoon. My scales weigh to 0.1 g.
Not everyone has scales that do that though. I’ve put the gram weight in for yeast before and it didn’t go well which is why I have it in tsp. I have a lot of people on my site each month so have developed a method for writing the recipes that works for everyone and the way I can ensure that the recipes are made as accurately as possible. You’re welcome to do the conversion though for the yeast if you need 🙂
Absolutely delicious recipe - love the custard crosses.. going to try chocolate ones next!
★★★★★
Yay yessss they are so good!
Hey hey! Just a private comment, I’m making these again and in your rewrite you seem to have missed the instructions for what to do with the lukewarm milk and yeast - I seem to remember adding a bit of sugar to that and to leave the yeast and milk for 10? minutes?
Cancel! I see what you’ve done
Yesss I think I updated the recipe between you last making them and now! Switched to Instant yeast 🙂
These are delicious!!! The pastry cream is an amazing addition!! Thank you!
So happy you loved them! Isn't the pastry cream so so good!
I’ve made these several years in a row now and they are simply the best! I do the first rise overnight in the fridge and just did normal crosses rather than pastry cream this year. So good!
★★★★★
Yayyy yesss! Happy Easter!
Super soft and fluffy with great spice, just as promised! I didn't have bread flour so I used all AP flour, did the first rise overnight and opted for a classic flour-water cross - they turned out amazing. Be patient when folding in the raisins, it can take a while to incorporate. Thanks for the great recipe Erin!
★★★★★
Yay so happy that they turned out so well, thank you so much for the lovely review!
Made these yesterday and my friends declared these the best HXBs they'd ever tried! Subbed in the prepackaged mixed spice in place of the individual spices because that was what I had on hand, and only used 100g of raisins for the same reason, but they still turned out wonderfully.
I used a KitchenAid mini and found it helped to rest the dough for 5-10 mins after incorporating the butter and then finish kneading by hand for the last few minutes. I found this made a big difference to achieve a smooth dough (I struggle to achieve this in the KA mini normally with the dough hook). Also lazily nuked the syrup in the microwave to avoid washing the pot again.
The most delicious, fluffy (and best looking) buns I've made to date 🙂
P.S thank you for providing the recipe in grams. Nothing that makes me run away from a recipe faster than measuring ingredients in cups... too many variables!
★★★★★
Ahhh these are all such helpful notes, thank you so, so much!
Completely agree about cup measurements. They're a recipe for disasters.
Think I have finally found my go to HCB recipe!
★★★★★
Yayyyy!
These were incredible! Had a wee bit of pastry cream leftover after piping, so saved it and had it in the middle of the buns with butter - yum!!
★★★★★
Yay so happy you loved!
Always the best recipes from cloudy kitchen. The pastry cream crosses are delicious!
★★★★★
Thank you thank you!
Such a perfect recipe! ~SO~ weird how recipes in grams seem to turn out just the way they’re meant to. Love your work.
★★★★★
Hhahahahha it's wild right?! like they just work exactly as I intend!
Hi Erin, we don’t have all-purpose flour in South Africa. Can I use cake flour instead?
Hi! No please don't use cake flour as it is not high enough in protein. Sometimes all-purpose is called 'plain' flour?
Recipe is amazing! I’ve never cooked anything bread-y before so didn’t have super high hopes, but they turned out perfect!
★★★★★
Ah yayyy so happy that you loved them!
Made these classic hot cross buns yesterday for Easter and what a success! They are absolutely delicious - Recipe saved!
★★★★★
Yayyyy thank you for such a lovely review! I hope you had a great Easter 🙂
Yayyyy thank you for such a lovely review! I hope you had a great Easter 🙂
The smell and flavor of these hot cross buns are divine! I could eat these every day. The recipe was super easy to follow and very successful. I don't have a stand mixer currently, so I did everything by hand. I added a bit more kneading time because I'm not as stong as a stand mixer and it was a lot of effort, but totally worth it. I wonder if next time I could melt the butter and add it in with the milk, in order to save the work of kneading in soft butter? Thanks for the absolutely delicious recipe!!
★★★★★
Hiii! So happy you loved! The reason the butter is added after is to give the gluten some time to develop before the fat goes in. So you could try it but I have no idea how it would go!
Hey Erin, have you made tried this dough as a loaf? If so, how was it? The buns were great but a loaf would be great as well! Thanks!
I haven't sorry but it should work!
These were the first hot crumps buns I’ve ever made and honestly were the best buns I’ve had. I made them by hand and now have a mixer so gonna defo try and make them again with my mixer.
*cross
Tbh I kind of prefer hot crumps buns hahahahaha
Hot cross buns are my all time favourite and this recipe does not disappoint! A good amount of spice and the custard cross is a game changer! I slightly over proofed mine due to timing issues on my part, but it didn't even matter cause they came out great! Can't wait to make them again in Easter
★★★★★
Now thats what I call a Hot Cross Bun. yummy.
★★★★★
This recipe worked wonderfully for me using ingredients sourced in the US; I used golden raisins, pumpkin pie spice instead of allspice and home made mixed peel from Bigger Bolder Baking blog.
I really appreciated the attention to detail about spacing the buns in the tin and the two step bake to get the cross looking right as I didn't manage this with other recipes I tried. I spaced it out by doing the overnight rise which worked great. It tastes even better than anything I'd buy at home!
★★★★★
I've made these three times now and multiple people have said they're the best hot cross buns they have ever had. Such a great recipe.
★★★★★
These are the BEST HCBs ever, they’re foolproof, super soft and have a really good amount of fruit. Delish. Can’t wait to make them again next year!
★★★★★
Best hot cross bun recipe I've tried! Made these without a mixer and using overnight rise - bit of an arm workout but so worth it!
hot tip: I used an orange juice/earl grey mix to soak fruit and then used the drained liquid instead of water in the glaze.
★★★★★
Oooooh that's smart!!!!
Followed the recipe and mixer timings but my dough is so tacky, not smooth like in pictures/video. What have I done wrong?
Hi! It may have needed a little bit more mixing or sometimes different flours have different levels of absorbency so will be more or less sticky. I hope that they came out ok!
These are so delicious and absolutely worth the effort (I made them by hand). Soaking the raisins in earl grey tea is a really nice touch and the spice mix is very well considered, altogether makes a super soft and fragrant bun. I also added orange peel, used a classic flour-water cross, and glazed with apricot jam rather than syrup but these were an unparalleled success, thank you for the brilliant recipe!
★★★★★
Hello! I’m going to try this recipe today. Can I do part of it today then the last part tomorrow so that they’re fresh for morning tea?!
Also, can I use regular English Breakfast tea instead of Earl Grey? Thank you
Sorry, I just read it all properly and you’ve already answered those questions, whoops!
Perfect, thank you. Easy clear recipe and the HCBs came out just as I remembered them from childhood (Aussie long time in NYC). This is my go to recipe from now on. I could never get it right before, but now, hooray! Great taste and texture, and plenty for the freezer too. Thanks so much.
★★★★★
Forgot to add, I used flour/water crosses and they were great
★★★★★
Yay I am so happy to hear!
Delicious hot cross buns, thanks for the recipe! Such a lovely dough to work with too.
★★★★★
Such a delicious recipe, tastes just like the hot cross buns I have grown up with, and was so nice to enjoy a taste of New Zealand in Germany this Easter. I appreciate that you also broke down the spices into their individual flavours instead of putting ‘mixed spice’ as most recipes do - much easier when making this recipe outside of New Zealand. Can’t wait to try more of your recipes!
★★★★★
I made this recipe recently without the pastry cream crosses and they were such a crowd pleaser. Such an easy and good recipe. I kneaded myself instead of with my kitchen aid and they still came out brilliantly. Did one such overnight in the fridge and one in an afternoon. So good!!
★★★★★
Just delicious! I replaced the raisins and currants with dried cherries and dried blueberries (just because my family prefers them), and they still worked great. This was also a very easy recipe to follow for my first time making pastry cream. Such a warm and cozy bun. Will definitely make these again!
★★★★★