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    Home » Recipes » Buns and Rolls » Classic Hot Cross Buns

    Classic Hot Cross Buns

    Published: Mar 23, 2021 · Modified: Apr 3, 2021 by Erin · This post may contain affiliate links · 51 Comments

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    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.

    Original Post from 2019, Recipe slightly updated March 2021. Original images are below the recipe.





    Table of contents

    • Hot Cross Buns with Custard Cross
    • How to make Hot Cross Buns
    • FAQ for Hot Cross Buns
    • For more Classic NZ recipes, check out:
    • Made this recipe and love it?
    • Why is this recipe in grams?

    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!)

    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!

    FAQ for Hot Cross Buns

    Can these be made overnight?

    Yes, you can do the first rise overnight. I would leave the dough to stand on the counter for 30 minutes or so first to kick start the rise before you put it in the fridge. They will take a little longer to rise the next day.

    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.

    I don't have any bread flour - what should I use?

    You can use all AP and it will be just fine!

    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!

    Can these be made egg free?

    Yes, 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 here

    Can these be made smaller?

    You can make these any size that you want - if you see the old images I did these as 20. 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.

    What sort of yeast can I use?

    You can use either instant or active dry. I used instant in the second test. 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 these 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 I halve this recipe?

    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 sized pan should I use?

    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:

    • Baked Cream Buns with Vanilla Bean Cream and Jam
    • No-Bake Peppermint Slice
    • ANZAC Biscuits
    • Custard Square

    Made this recipe and love it?

    If you make this Hot Cross Bun Recipe, I would LOVE if you could leave me a review below and let me know how you liked it! Please also make sure to tag me on Instagram if you make it!

    Why is this recipe in grams?

    I post my recipes in grams because it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. However, there is no way for me to provide one cup measure that works for everyone. Posting in weight fixes this issue. If you would like the recipe in cups, then you are welcome to convert it yourself via google. However, 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!

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    Hot Cross Buns with Pastry Cream Cross

    ★★★★★ 5 from 16 reviews
    • Author: Erin
    • 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
    Print Recipe
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    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

    Scale

    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
    • 380g 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

    1. In a medium bowl, whisk together the corn starch and sugar. Add the eggs, salt, and vanilla bean paste, and whisk well to combine.
    2. 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.
    3. 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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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

    1. 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).
    2. 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.
    3. 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).
    4. 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.
    5. 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.
    6. Remove from the oven and leave to cool, before brushing on the sugar syrup (recipe below).

    SUGAR SYRUP

    1. 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

    Keywords: Hot Cross Buns, Easy Hot Cross Buns, Classic Hot Cross Buns, Custard, Pastry Cream

    Did you make this recipe?

    Tag @cloudykitchen on Instagram and use the hashtag #cloudykitchen

     
    Previous Post: « Carrot Cake Cinnamon Rolls
    Next Post: Carrot Cake Loaf with Maple Cream Cheese Frosting »

    Reader Interactions

    Comments

    1. Doha

      January 22, 2021 at 3:40 pm

      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!

      Reply
    2. Katie

      March 21, 2021 at 1:27 am

      So, so good! I made these with the chocolate pastry cream cross from your other recipe. So delicious and soft... thank you again!!!

      Reply
      • Erin

        March 21, 2021 at 9:02 am

        Ah yayyy so happy you loved!

        Reply
    3. Emmy

      March 23, 2021 at 5:29 pm

      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.

      Reply
      • Erin

        March 24, 2021 at 10:40 am

        Ahhhh so happy you love!

        Reply
      • Ana

        April 03, 2021 at 5:04 pm

        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!

        ★★★★★

        Reply
        • Erin

          April 03, 2021 at 6:52 pm

          Ahh thank you so much!

          Reply
        • Caitlyn

          April 04, 2021 at 1:55 am

          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

          ★★★★★

          Reply
          • Erin

            April 06, 2021 at 10:05 am

            Of course! Thank you so much for the lovely review! x

            Reply
        • Joanna

          April 04, 2021 at 9:58 am

          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!

          ★★★★★

          Reply
          • Erin

            April 07, 2021 at 8:06 am

            Ahhh I am so happy that you loved, thank you so much for the lovely review!

            Reply
    4. Caribou

      March 31, 2021 at 6:58 pm

      love the pastry cream cross!!!!

      ★★★★★

      Reply
      • Erin

        April 01, 2021 at 8:48 am

        The best part!

        Reply
    5. stacy

      March 31, 2021 at 6:58 pm

      the best!!

      ★★★★★

      Reply
    6. Deborah

      April 01, 2021 at 5:52 pm

      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.

      Reply
      • Erin

        April 01, 2021 at 5:54 pm

        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 🙂

        Reply
        • Natalie

          April 02, 2021 at 6:10 pm

          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.

          Reply
          • Erin

            April 02, 2021 at 9:15 pm

            Yay yay so happy you loved them! Thanks so much for the lovely feedback 🙂

            Reply
        • Deborah

          April 04, 2021 at 3:29 am

          Maybe you could put the yeast measurements in g and teaspoon. My scales weigh to 0.1 g.

          Reply
          • Erin

            April 05, 2021 at 9:09 am

            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 🙂

            Reply
    7. Bee

      April 02, 2021 at 11:48 am

      Absolutely delicious recipe - love the custard crosses.. going to try chocolate ones next!

      ★★★★★

      Reply
      • Erin

        April 02, 2021 at 11:56 am

        Yay yessss they are so good!

        Reply
    8. Emmy

      April 02, 2021 at 12:50 pm

      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?

      Reply
    9. Emmy

      April 02, 2021 at 12:55 pm

      Cancel! I see what you’ve done

      Reply
      • Erin

        April 02, 2021 at 1:18 pm

        Yesss I think I updated the recipe between you last making them and now! Switched to Instant yeast 🙂

        Reply
    10. Jackie

      April 03, 2021 at 10:59 am

      These are delicious!!! The pastry cream is an amazing addition!! Thank you!

      Reply
      • Erin

        April 03, 2021 at 6:57 pm

        So happy you loved them! Isn't the pastry cream so so good!

        Reply
    11. Sam

      April 03, 2021 at 1:42 pm

      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!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:58 pm

        Yayyy yesss! Happy Easter!

        Reply
    12. bakewithliz

      April 03, 2021 at 3:46 pm

      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!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:54 pm

        Yay so happy that they turned out so well, thank you so much for the lovely review!

        Reply
    13. YY

      April 03, 2021 at 3:55 pm

      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!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:53 pm

        Ahhh these are all such helpful notes, thank you so, so much!

        Reply
      • Deborah

        April 04, 2021 at 3:31 am

        Completely agree about cup measurements. They're a recipe for disasters.

        Reply
    14. Lu

      April 03, 2021 at 4:15 pm

      Think I have finally found my go to HCB recipe!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:52 pm

        Yayyyy!

        Reply
    15. Zoe

      April 03, 2021 at 4:29 pm

      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!!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:52 pm

        Yay so happy you loved!

        Reply
    16. Isabelle

      April 03, 2021 at 9:10 pm

      Always the best recipes from cloudy kitchen. The pastry cream crosses are delicious!

      ★★★★★

      Reply
      • Erin

        April 06, 2021 at 10:03 am

        Thank you thank you!

        Reply
    17. Liv

      April 03, 2021 at 9:46 pm

      Such a perfect recipe! ~SO~ weird how recipes in grams seem to turn out just the way they’re meant to. Love your work.

      ★★★★★

      Reply
      • Erin

        April 06, 2021 at 10:04 am

        Hhahahahha it's wild right?! like they just work exactly as I intend!

        Reply
    18. Bavisha

      April 04, 2021 at 11:16 am

      Hi Erin, we don’t have all-purpose flour in South Africa. Can I use cake flour instead?

      Reply
      • Erin

        April 06, 2021 at 10:08 am

        Hi! No please don't use cake flour as it is not high enough in protein. Sometimes all-purpose is called 'plain' flour?

        Reply
    19. Jaclyn

      April 04, 2021 at 6:46 pm

      Recipe is amazing! I’ve never cooked anything bread-y before so didn’t have super high hopes, but they turned out perfect!

      ★★★★★

      Reply
      • Erin

        April 07, 2021 at 8:09 am

        Ah yayyy so happy that you loved them!

        Reply
    20. Estelle

      April 05, 2021 at 9:53 pm

      Made these classic hot cross buns yesterday for Easter and what a success! They are absolutely delicious - Recipe saved!

      ★★★★★

      Reply
      • Erin

        April 07, 2021 at 8:11 am

        Yayyyy thank you for such a lovely review! I hope you had a great Easter 🙂

        Reply
      • Erin

        April 07, 2021 at 8:11 am

        Yayyyy thank you for such a lovely review! I hope you had a great Easter 🙂

        Reply
    21. Meaghan

      April 06, 2021 at 10:01 am

      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!!

      ★★★★★

      Reply
      • Erin

        April 07, 2021 at 8:05 am

        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!

        Reply

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    Hi, I'm Erin

    I am originally from New Zealand but moved to Brooklyn, New York, six years ago. I live in a little wee apartment with my husband Rich, far too many house plants, and often a foster kitten or five... more

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    Here’s a fun fact for you: in New Zealand, TV a Here’s a fun fact for you: in New Zealand, TV a stations and radio stations don’t run ads on some public holidays. So TV on Easter was prime time to record all your fave movies on video because you didn’t have to fast forward through the ads when you were re watching them back. The sound of music and the parent trap both had “Good Friday, great movie” on them and were so good to watch because no frantic fast forwarding needed. Anyway that’s just a random thought for you. We also never really had an Easter dinner or anything growing up but it seems like it’s more popular here! I’d like to let you know that if you need a super squishy garlic butter dinner roll, there’s one on my website. Ok that’s all happy Saturday 💕

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    There’s some small batch malted mini egg chocola There’s some small batch malted mini egg chocolate chip cookies up on the blog for you RN! The base is super versatile and you can really add whatever you want. Adding malt powder to baking is a super quick way to add an incredible depth of flavour. Alllll the notes are on the blog, link is in my profile! Choc ones coming this weekend :)
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    Slowly slowly reformatting my website (PLEASE if y Slowly slowly reformatting my website (PLEASE if you’re ever starting a food blog just do it on Wordpress because moving it all over when you realise you should have done it years ago and now have massive regrets and will be reformatting forever SUCKS), and came across these super cute creme egg macarons! If you need an unnecessarily involved Easter project this weekend, may I suggest these? Or just make hot cross buns. Link for these is in my profile 💕

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#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #macarons #cremeeggs
    Easter is sneaking up on us.... I gave my classic Easter is sneaking up on us.... I gave my classic hot cross bun recipe a wee bit of a refresh just in case you need a few options. This one is the one to go for if you’re making your dough by hand (the soft ones I posted recently need the mixer for sure), or you need an egg free dough (notes in the recipe for an egg free cross too). I love both but the pastry cream cross on these ones is particularly good. You can swipe to see how that gets there, or check out the recipe in my profile 💕 pop any questions you have on the blog post for me - there’s alllll sorts of notes there for you too to help you. As always I love when you leave me feedback / ratings so much. Appreciate you all 😘

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    Hi! These super soft hot cross bun babies are up o Hi! These super soft hot cross bun babies are up on the blog! There’s another HCB recipe lurking there too that I’ve just updated, it has a pastry cream cross which is 🙌🏻. Both are so good but these ones are my current fave - I adapted my recipe to use the Tangzhong method which gives an impossibly soft dough which stays nice and soft for so long! This recipe is small batch ish and makes 9 buns but there’s alllll the tips and tricks there for you in the blog post! Enjoy! 💕
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    If you know, you know. My chocolate crackle recipe If you know, you know. My chocolate crackle recipe is on my site! These are a Nz / Australian kid’s bday party staple and they are just SO GOOD. Marshmallows in Nz are different so we don’t really have Rice Krispie treats (but we have rice bubble slice which is EPIC and I gotta make ASAP) so this was and still is the best thing ever. There’s a recipe for both the super nostalgic tasting version and also a slightly fancied up version using melted chocolate instead on the site! Link is in my profile!

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#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #newzealand #chocolatecrackles
    Hi hi 💕 there’s a carrot cake loaf on the blo Hi hi 💕 there’s a carrot cake loaf on the blog today. It’s lightly spiced, and has a maple cream cheese frosting that is so, so good. The cake part happens to be dairy free so there’s a few options to keep the whole thing dairy free in the blog post if you need. I used my fave @filippoberio_us delicato EVOO in there which is so perfect for when I want a wee bit of olive oil flavour but not have it as the main character. I hope you give this one a go because I really, really love it. Link is in my profile 🥰 #sponsored #filippoberio 

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#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #dairyfree #carrotcake
    Happy Monday! Friendly PSA that the sourdough cinn Happy Monday! Friendly PSA that the sourdough cinnamon rolls from @rushyama’s book are a 12/10 on the delicious scale and the recipe is on my website, link is in my profile. Ok that’s all byeeeeeee

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#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #sourdough #cinnamonrolls
    Hi 💕 I don’t have any new St Patrick’s day Hi 💕 I don’t have any new St Patrick’s day stuff for you this year but there’s lucky charms cereal milk macarons in this pic so I’m going to go ahead and say that counts. There’s also trix and frosted flakes macs there too - milk infused with cereal and then turned into a German buttercream?! Uhhhh yes please. You could also just eat lucky charms straight from the bag too as an alternative option. Recipe link is in my profile 💕

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#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #macarons #cerealmilk #luckycharms #frenchmacarons
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