23 Mar 2021

Our Executive Chef shares his hot favourite cross bun recipe

As we approach Easter, Crowne Plaza Hunter Valley Executive Chef Jason Hawker shares an easy to follow recipe for hot cross buns

Hot Cross buns recipe

Jason Hawker

My name is Jason Hawker and I am the Executive Chef at Crowne Plaza Hunter Valley and I would love to share this Hot Cross Bun recipe that I really enjoy making with my kids every year as we near Easter. I hope that you have fun making this recipe either with your loved ones or just for a bit of indulgence.

Happy Easter and enjoy!

Hot Cross Buns

  • 500gm plain or bakers flour (which ever you have on hand)
  • 14gm yeast
  • ¼ cup sugar
  • 1 ½ teaspoons mixed spice
  • ¾ cup of currants
  • ¾ cup of sultanas
  • Port, Brandy or your alcohol of choice
  • Pinch of good salt
  • 50gm butter
  • 300ml milk
  • 2 eggs



  • 100gm sugar
  • 2-3 Tablespoons Water




  1. The day before you want to make the Hot cross buns place the currants and sultanas in a bowl and cover with your chosen liquor. NB you can most definitely skip this step and use the currants and sultanas in the recipe as is.
  2. Put the yeast in a metal or glass bowl and take half of the milk and heat until just lukewarm in a saucepan. Once milk is warm pour into the bowl with the yeast and combine
  3. In another bowl combine the flour, sugar, mixed spice, salt, currants and sultanas.
  4. Melt the butter in the saucepan. Add the rest of the cold milk. Heat until lukewarm
  5. Now bring your wet and dry ingredients together by pouring your activated yeast milk, butter and milk and eggs in to your dry mix
  6. You can use a stand mixer with a dough hook attachment for this part
  7. Start with a low speed until the dough comes together. Once it comes together increase the speed to medium and let mix for 10 minutes
  8. Otherwise the more fun way is to cut the mixture with a knife and bring the ingredients together. Then get your clean hands in there to form soft dough. Turn the dough out onto a floured surface and get kneading. Knead it until it is smooth or for around 10 minutes
  9. Once you have a smooth dough place in a lightly oiled bowl and cover with cling wrap to leave in a nice warm spot to prove and double in size. Time anywhere from 1-2 hours
  10. One doubled in size knock the dough back (time to let a little frustration out) and divide the dough into 12 even portions. Shape each portion into a ball, there is a technique for this, however, how you get there is up to you.
  11. Place dough balls on a pre lined baking tray 1cm apart then cover with cling film and put back in your warm place to double in size again.
  12. Pre-Heat your oven to 190 degrees C or 170 degrees C if fan-forced
  13. Mix 50 gm flour with 40 ml water and ¼ tsp mixed spice in a bowl to form a paste. Place paste into a piping bag. Snip off the end and pipe across buns to make crosses.
  14. Bake the buns for 20-25 minutes or until cooked through
  15. Make the glaze by dissolving the sugar in 2-3 Tablespoons of water or other flavoured liquid such as fresh squeezed orange juice. Bring to the boil and reduce to a syrup. Spread syrup liberally over the warm Hot Cross Buns.
  16. Eat them, no seriously, eat them, warm, with or without butter, just as you like them


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