Breakfast: Hot Easter Buns – Happy Easter!


Saturday breakfasts would have to be one of my favourite meals of the week. I always think it’s such a reliably delicious meal as it’s pretty hard to top the classic egg and bacon combo. This is still quite a new flavour pairing for me as I never used to like bacon until a few years ago… I know, crazy, right? I do however, like to switch it up with brekky, as you can see with some of my past posts here.

My favourite breakfast at this time of the year is a delicious hot cross bun from the bakery. Despite the name, I’ve never actually had a hot cross bun so I thought that this would be the perfect time (albeit minus the cross). This is a new recipe that I had never tried before but I can highly recommend! Needless to say you need to serve these babies hot out of the oven with copious amounts of butter. Butter makes everything better.

x e.



Hot Easter Buns

Adapted from Rachael Allen – Bake

100g caster sugar
225 – 300 ml warm milk
15g yeast (2 sachets)
450g flour
75g butter
2 tsp cinnamon
1.5 tsp freshly grated nutmeg
1 tsp all spice
Pinch of salt
2 eggs beaten
150g mixed fruit
2 tbsp strong tea
egg wash:
2 tbsp milk
1 tsp caster sugar
1 egg yolk


1. Place all your fruit in a bowl and add the strong tea. Let it soak whilst preparing the rest of the mixture.

2. Warm 60mls of milk and add a tablespoon of the sugar. Add the yeast and let it stand for 5 minutes. After this time the mixture should be foamy.

3. In another bowl, sift flour and combine butter until it’s sandy in texture. Add cinnamon, nutmeg, allspice, salt and the remainder sugar. Mix.

4. In another bowl, beat eggs slightly and add the remaining milk. Make a well in the dry ingredients and add the yeast mixture, milk and egg mixture a little at a time until if forms a soft dough. You may not need all to use all the milk. Knead the dough until smooth.

5. Drain off any excess tea that the fruit hasn’t soaked up and then add the fruit to the dough mixture.

6. Cover the bowl with cling film and leave in a warm place for 1.5-2 hours or until it has doubled in size. After this time, knock it back and knead for another minute or two and let rest for 5 minutes.

7. Roll small balls of dough and place together on an oiled baking tray.

8. Add milk, caster sugar and egg yolk all together in a cup and brush over the buns. Allow to the dough to raise for 30-40 minutes to double in size and brush with the egg wash again carefully.

9. Preheat the oven to 220°C and bake for 5 minutes then reduce to 200°C and bake for a further 10 minutes. Remove from the oven and cool on a wire rack. Delish!

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2 Discussion to this post

  1. Pip says:

    Hi there. I realised this morning that I didn’t have as many HCBs as I would have liked this Easter so was delighted to come across your recipe this morning. I’ve made a batch and am just waiting for them to rise. I was a bit confused by the method though and had to guess at a couple of points. The first one is when do you add the yeast mixture? I made the well in the dry ingredients and added the yeast mixture first. This meant I only needed a tiny amount of the egg/milk mixture before all the flour mixture was incorporated. I’m not sure if you intended these to be made by hand like I did or not but did you mean for the fruit to be added after the dough had been formed? How would they work their way through the mixture? Anyway, yours look great and I hope mine turn out to be half as nice!

    • Emily says:

      Hi Pip. My apologies! I had forgotten to mention adding in the yeast but your instincts were correct. I’ve adjusted the method to include this. You also have to add the fruit before you let it raise to get all the fruit through the mixture. I’m sure yours will be perfect!

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