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It is almost impossible to imagine Easter without Hot Cross Buns. Executive Pastry Chef Nathan Jacobs shares his twist on the seasonal favourite – Choc Chip & Almond Hot Cross Buns.



For the Buns
550g Cake Flour
100g Sugar
8g Yeast
5g Fine Salt
1 teaspoon Ground Cinnamon
0.5 teaspoon Ground Ginger
0.5 teaspoon Ground Nutmeg
250ml Milk
50g Butter
1 Egg
1 tablespoon Sunflower Oil
85g Chocolate Chips
85g Chopped Almonds
0.5 cup Apricot Jam for Glazing

Paste for the cross:
100g Flour
100g Water

This recipe will make between 22 and 24 Hot Cross Buns.


1. Place flour, sugar, yeast, salt, cinnamon, ginger & nutmeg in a mixing bowl attached with a dough hook.
2. Place the milk and butter in a bowl and microwave until the butter has melted. Then stir in the egg and sunflower oil. Leave this at room temperature for 10 minutes to cool slightly.
3. With the mixer running, slowly pour the liquid in and mix until you achieve a smooth and elastic dough. (The dough will start to come away from the side of the bowl)
4. Add the chocolate chips and the almonds and mix for 2 minutes.
5. Remove the dough from the bowl onto a lightly floured surface and roll into a round ball, place into a lightly oiled bowl and cling wrap. Let it rest for 1 hour at room temperature.
6. After resting, knock the dough down and portion into 50g pieces and roll into round balls. Gently push down the balls to flatten slightly.
7. Place into a baking dish, approximately 2cm apart.

Unbaked Hot Cross Buns

8. In a separate bowl, mix the flour and water for the cross until smooth.
9. Pipe the paste into a cross on top of each bun.
10. Leave the buns to rise at room temperature, until doubled in size – this should take approximately 1 hour depending on your room temperature.
11. Bake at 190°C for 12-15 minutes (cooking times will vary depending on the oven – a top heat fan setting is recommended)
12. Once buns are done baking – leave them to cool for 10 minutes at room temperature.

Unglazed Hot Cross Buns

13. While the buns are cooling, melt the apricot jam for glazing, then glaze the cooled buns with your melted apricot jam.

Glazed Hot Cross Buns

Chef Nathan’s Tips

  • If you prefer to make traditional Hot Cross Buns, you can replace the chocolate chips and almonds in the recipe above with 190g raisins.
  • You can also use left over Hot Cross Buns to make a Bread Pudding for Easter Sunday lunch.