Hot Cross Buns by Chelsea NZ

Homemade hot cross buns to warm you up this Winter

  • Serves 16
  • 20 mins to prepare
  • 75 mins to cook
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Serve your freshly baked hot cross buns straight out of your oven with butter and jam for breakfast or a snack.



  • 6 teaspoons (25g) compressed yeast*
  • 1 teaspoon flour (first measure)
  • 1 teaspoon Chelsea White Sugar (first measure)
  • 1 ¼ cup milk, scalded
  • 4 cups flour (second measure)
  • 1 teaspoon salt
  • 1 teaspoon mixed spice
  • 60g butter
  • ¼ cup Chelsea White Sugar, extra (second measure)
  • 1 cup sultanas or sultanas/currants/peel
  • 1 egg, beaten

Cross Paste:

  • 1 cup flour
  • Cold water


  • 1 tablespoon Chelsea Caster Sugar
  • 1 tablespoon water
  • 1 teaspoon gelatine

*Note you can substitute 25g of compressed yeast with 1½ teaspoons of Active Yeast



  1. Crumble yeast into a small bowl, add the teaspoon each of flour and sugar. Mix in the milk which has been cooled to blood heat, cover and leave in warm place for 10 mins.
  2. Sift the flour, salt and spice into a large bowl; rub in the butter and add the sugar and sultanas.
  3. Add the beaten egg to the sponged yeast mixture and beat into the flour mixture until a soft dough is formed. Knead until light and smooth and no longer sticky.
  4. Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 mins).
  5. Turn onto a lightly floured surface, punch down and knead dough until smooth and elastic.
  6. Divide dough into 16 even-sized pieces - knead each into a round shape. Place on a greased slide tray 1cm apart. Cover and stand in a warm place until well risen (about 10-15 mins).

Cross Paste

  1. Mix sufficient cold water into the flour to make a soft paste and pipe a cross on each bun.
  2. Then bake at 220°C conventional (200°C fan forced) for about 20 minutes.


  1. Heat the Caster Sugar, water and gelatine in a saucepan and simmer 1 minute.
  2. When the buns are cooked glaze them with the gelatine mixture while still hot.

 For more inspirational Chelsea recipes go to their website. Chelsea logo

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