top of page

Hot Cross Buns

How do you have yours? Here's how Team GEC like theirs..

  1. Maxwell McKenzie: Simple, toasted with butter

  2. Faye Chappell: With homemade marmalade

  3. Jodie Lundy: with good quality salted butter & Nutella (Bramley apple hot cross buns from M&S are amazing!)

  4. Callum Buckley: Loves his hot cross bun incorporated into a bread & butter pudding

  5. Tom Gurney: Toasted with bacon

Our pastry Chef David shares his recipe for the perfect Hot Cross Bunnies!

Makes 7-8 Bunnies


3g Dried yeast

80g Caster sugar

30ml Milk & extra for mixing

1 Egg (beaten)

300g Strong bread flour

1/2 Tbsp Mixed spice

1/2 Tsp Ground cinnamon

1/2 Tsp Ground nutmeg

1/2 Tsp Ground ginger

35g Soft butter (cubed)

25g Dried fruit

Piping mixture

3 Tbsp Flour

Pinch of sugar


Bunny Glaze

30g Sugar




Mix the yeast with the milk, 1 tsp of the flour & 1 tsp of the sugar.

  1. Leave to rest for 15 minutes.

  2. In a bowl mix all dry ingredients together.

  3. Rub the butter into flour using your fingertips until the mixture resembles crumble.

  4. Add the egg, followed by the yeast, flour & sugar mix.

  5. Gently warm about 200ml of milk & slowly trickle into the flour & butter mix, mixing constantly, until a soft dough form. You may not need all of the milk!

  6. Knead for 5 minutes on a medium speed using the dough hook attachment on your mixer. Alternatively, knead by hand for 8 minutes.

  7. Cover the mix using a damp tea towel & leave to prove for 1 hour until doubled in size.

  8. Shape the dough into oval rounds, cut ears into buns; leave to prove again until they double in size

  9. To make the piping mix for the top: Mix flour, sugar & water to a paste & place into a piping bag.

  10. Pipe out ears, nose & mouth using piping bag.

  11. Bake in a preheated oven at 200c for 12 minutes.

  12. Boil glaze ingredients to a syrup & brush over whilst still warm.

  13. Brush over Bunnies

  14. Add eyes & edible fondant carrots.

bottom of page