Hot Cross Buns


These protein-rich, low GI hot cross buns are an excellent Easter treat to share with family and friends. Start the recipe the day before you need them and serve warm or toasted with butter.


  • 380g wholemeal spelt flour

  • 5g dry yeast

  • 2 tbsp raw honey

  • 2 tbsp milk

  • 6 eggs

  • 2 tsp vanilla bean paste

  • 1 tsp sea salt

  • 250g unsalted butter, softened at room temperature

  • 1 cup golden raisins/sultanas

Egg Wash

  • 1 egg

  • 2 tbsp milk


  • 50g wholemeal spelt flour

  • 70ml milk


Day 1

  1. Combine the flour, yeast, honey, milk, eggs, orange zest, vanilla and salt into the bowl of your bench top mixer

  2. Mix with a dough hook at low speed until incorporated then increase the speed to medium and mix for about 8 minutes

  3. Add the butter slowly, a little at a time until it is all incorporated into the dough. Don’t add too much at once

  4. Add the raisins/sultanas and mix gently until just incorporated

  5. Remove bowl from mixer and cover with plastic wrap and allow to rest at room temperature for about 1 hour

  6. Place dough in fridge overnight to rest and develop for a further 12 or so hours

Day 2

  1. Divide dough in 24 even portions

  2. Leave to rise in a warm place for about 2-3 hours, depending on the warmth of your kitchen. They should double in size

  3. Preheat oven to 180 C

  4. Make egg wash by mixing egg and milk together

  5. Brush tops of buns with egg wash

  6. Combine cross ingredients and mix into a smooth paste. Pour into a piping bag and pipe over the buns to resemble a cross

  7. Bakes for 35-40 mins or until golden and baked through

  8. Serve warm with butter

Makes 24 buns

Dairy free: Substitute the milk for a dairy free alternative such as soy milk
Gluten free: Substitute the flour for a gluten free alternative




SweetsBradford Clinic