This Easter, make your own hot cross buns with the kids — you won't believe how easy it is. Happy Easter! 


  • 2 x 8g sachets of yeast

  • 1 ¼ cup (310ml) milk, warmed

  • ¼ cup (60g) caster sugar

  • 4 cups (600g) plain flour

  • 2 tsp McCormick chilli powder

  • 2 tsp McCormick ground mixed spice

  • 1 tsp McCormick ground cardamom

  • 1 tsp McCormick ground salt

  • 60g butter, melted

  • 11/2 cups (250g) dark or milk chocolate bits

  • 2 x 60g eggs

  • 1/3 cup (50g) self-raising flour

  • ¼ cup apricot jam, warmed for brushing


  • 1.

    Whisk yeast, milk, caster sugar until the sugar dissolves. Set aside for 10 minutes. Sift plain flour, chilli,  mixed spice, cardamom, salt into a large bowl. Use your fingertips to rub in butter.

  • 2.

    Stir in chocolate bits, eggs and yeast mixture and mix until a soft dough forms. Turn dough onto a floured surface. Put in large greased bowl. Cover and leave in warm spot ¾ hour. Turn dough onto a floured surface, punch down, and cut dough into 20 pieces, knead each piece until smooth balls.

  • 3.

    Place balls into 30cm x 20cm greased tray. Set aside for ¼ hour.

  • 4.

    Meanwhile, preheat oven for 200ºC, combine S.R flour with ½ cup water to make a smooth paste. Pour past into a zip lock bag, snip top and pipe crosses onto each buns.

  • 5.

    Bake buns for 20 minutes or until golden and the buns sound hollow when tapped.

  • 6.

    While buns are still hot brush the tops with apricot jam.

  • 7.

    Serve warm.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 334kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 6g
  • Carbohydrate 59g
  • Sugar 26g
  • Sodium 171mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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