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Hot Cross Buns (Patisserie Recipe)

Hot Cross Buns Patisserie 1200

I learnt this recipe when I trained as a Pastry Chef.  The original recipe had a few ingredients that couldn’t be purchased from our everyday supermarkets, but I’ve found great substitutes that make them nearly the same as the originals.

Patisserie style Hot Cross Buns on a cooling rack.
Homemade hot cross buns – cooling on a wire tray

Making these Hot Cross Buns in the Thermomix is so easy!

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

The recipe below takes a bit longer but if you have the time or inclination, you should give them a go.  They’re just like a bought one.

A tray of Hot Cross buns ready for proving.
Before proving – snuggling up to each other, but the gaps will be filled.

The tin I use to make all my rolls is called a USA Brownie pan.  You don’t need to grease, they have a brilliant professional coating on them so the buns come away easily.

Even if you don’t make these buns, check out the cross mixture.  I see a lot around that are just awful to eat, and I think it’s important to make the whole hot cross bun delicious.

Image of hot cross buns on a plate made in the Thermomix

Hot Cross Buns – Patisserie Recipe

4.80 from 5 votes

5 stars tells us you love the recipe

I learnt this recipe for hot cross buns when training as a Pastry Chef. The original recipe had a few ingredients that couldn't be purchased from our everyday supermarkets, but I've found substitutes that make them nearly the same as the originals, and the results are worth the effort.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Difficulty Easy
Course Afternoon Tea, Easter, Morning Tea
Cuisine British
Servings 14
Method Thermomix


  • Thermomix


For the buns

  • 500 g Baker’s flour
  • 40 g Compressed yeast or 15 g of Instant yeast or 20 g Active dry
  • 5 g salt
  • 50 g Sugar
  • 5 g bread improver available from the supermarket these days
  • 30 g Coconut oil
  • 15 g milk powder
  • 50 g egg 1 large egg
  • 1/2 tsp nutmeg ground
  • 1/2 tsp allspice ground
  • 1/2 tsp clove ground
  • 2 tsp cinnamon ground
  • 240 g water warm tap water
  • 50 g currants
  • 100 g sultanas
  • 30 g mixed peel it’s ok this is optional
  • 1/3 # Oranges rind grated or shredded and this is optional too
  • 1 tsp bakers flour

Bun wash

  • 50 % sugar
  • 100 % water

Cross paste

  • 30 g cornflour cornstarch
  • 1 tsp Castor sugar
  • 2 Tbsp Plain flour
  • 2 Tbsp water +/-


For the Buns

  • Place a large bowl on top of the Thermomix then weigh the fruit into it. Rinse the fruit then set aside to drain in a colander.
  • Place a small jug on top of the Thermomix. Weigh in the egg, spices and the 240 g warm water from the tap. Mix well with a fork to combine
  • Weigh all the dry ingredients (including the dried yeast or crumbled fresh yeast) into the TM bowl, with the MC in place mix for 3 seconds/speed 6
  • Weigh in the coconut oil and add the egg mix that’s set aside from earlier and mix for 10 seconds/speed 5
  • The consistency at this stage should be a little sticky but holding together. Once you start to knead the dough, it will come together better as the gluten absorbs the liquid. You can make adjustments at this stage if you need to. 1 tsp of water or flour at a time.
  • Set the Thermomix for 4.5 minutes/knead
  • While the TM is kneading the dough. Add 1 tsp of flour to the drained fruit and mix to combine. Once the kneading is complete, add the mixed fruit to the mixing bowl and set to 20 seconds/knead function.
  • Either leave in the TM bowl with the MC in place or remove to a bowl with a lid or cling film and set aside in a warm place for 1 hour. If you leave it in the TM bowl, the MC should have popped out when it's ready for the next stage.
  • Dust the bench with a little flour, remove the dough from the bowl and knock back (flatten the dough and bring it together into a ball) and scale up to 60 gm balls. Ball them up and place them in a straight line in a baking tray. Then place back in a warm place with a cover over the top and leave to proof until doubled in size.
  • Make up the cross paste while the dough is proofing. Mix all ingredients together until a smooth paste forms.
  • Once the buns have doubled in size, you can either leave them as they are or give them a light egg wash then pipe on the crosses
  • Bake at 200°C until deep golden brown
  • Remove from oven and glaze with bun wash while still warm

For the Cross Paste

  • Mix all ingredients into a small bowl adding enough water until a thick paste forms. When mixing the texture should be loose enough to gently move around like lava but not runny.
  • Pipe on top of buns just before baking.

For the Glaze Syrup

  • Place a saucepan on the stove and stir until a rolling boil and the sugar has melted. Stop stirring remove from the heat and allow to cool. Apply to buns while they're still hot straight from the oven.


Bec’s Tips
I like to make these up into 60 gm balls, although if you want large buns use 80 gm balls.

Want to know more?

If you’re short on time, I have another Hot Cross Bun recipe. We developed the recipe for Hot Cross Buns in 1 hour. It’s quick, and uses ingredients founds in many home pantries

Or, maybe you’d like to know more about Bake Club Online?

Bake Club Online


  1. Hey, these are the best! I’ve been making your recipe for 4 or 5 years now. Stay fresh and fluffy for a week unlike other ones that end up like rocks. If you were to make chocolate ones how much cocoa would you add? I’ve been making choc chip ones but not actual chocolate one. Emily x

    1. Hey Emily,
      I’m delighted you enjoy them. Just a heads up, adding cocoa to a recipe can make it a bit dry. I prefer callebaut cocoa, but in this case, try adding around 30g of cocoa while reducing the same amount of flour. Blend the cocoa and flour in the TM bowl before you begin for best results.
      Let me know what you think. I’d probably add the choc chips as well as the cocoa so you get a decent chocoalte hit. Happy Easter 🐰

      1. Thank you! I haven’t heard of that. Can you buy from supermarket?
        Il give it a shot with cocoa and the choc chips first.
        Happy Easter! 🐰

        1. Callebaut is a chocolate brand commonly used by pastry chefs, often not found in supermarkets but possibly available in select delis. Most unsweetened or dutched cocoa from the supermarkets will be fine.

          1. Thanks! Out of curiosity what are the other pastry chef ingredients you changed?

          2. These do similar things as Ther commercial products I would normally use from a bakery supplier. Bread improver,
            30 g Coconut oil
            15 g milk powder

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