2022 15.04.


... an English tradition on Good Friday!

No Good Friday without this traditional pastry in England, Australia, New Zealand and South Africa!

Traditionally, this pastry is only baked and eaten on Good Friday. It belongs to us at Easter like the Easter egg.

Hot Cross Buns are sweet spice buns that are now available in many varieties and, in our opinion, unfortunately (!) also on many other days.

These traditional buns have been baked since the 17th century. They are meant to commemorate the crucifixion of Jesus by the cross painted on top with water, gelatine powder and sugar. There are also many superstitions about this pastry around the world! Queen Elizabeth I believed the pastry had medicinal properties and therefore could only be eaten on special days such as Good Friday, Christmas and funerals. The pastry was thus canonized.

Sharing the Hot Cross Buns with friends strengthens friendship.

Try it, we'll tell you a traditional recipe:


1 tablespoon active dry yeast

½ cup (110g) powdered sugar (fine sugar).

1½ cups (375 ml) lukewarm milk

4¼ cups (635 g) plain (all-purpose) flour, sifted

2 teaspoons spice mix

2 teaspoons ground cinnamon

50 g unsalted butter, melted

1 egg

1½ cups (240g) sultanas

⅓ cup (55g) candied mixing bowl, optional

½ cup (75 g) plain (all-purpose) flour, extra

⅓ cup (80mL) water

unsalted butter for serving

Glaze for the cross above

1 tablespoon of water

2 teaspoons gelatin powder

½ cup (110g) powdered sugar (fine sugar).

¼ cup (60 ml) water, extra


In a large bowl, combine yeast, 2 teaspoons sugar, and milk and set aside for 5 minutes. The mixture will begin to foam, indicating the yeast is active. Add the flour, spice mix, cinnamon, butter, egg, sultanas, zest mix and remaining sugar to the yeast mixture and knead into a sticky dough. Knead the dough on a lightly floured surface for 8 minutes or until elastic. Place in a lightly oiled bowl, cover with a clean, damp cloth and let rise in a warm place for 1 hour or until doubled in size.

Divide the dough into 12 pieces and roll into balls. Place the dough balls in a lightly greased 22cm square cake pan lined with non-stick parchment paper. Cover with a damp cloth and let rise in a warm place for 30 minutes or until risen. Preheat oven to 200°C (400°F).

Place the extra flour and water in a bowl and stir. Place in a piping bag or plastic bag with the corners cut off and pipe crosses onto the buns. Bake for 30-35 minutes or until golden and springy.

While the Hot Cross Buns are baking, prepare the frosting. Place the water in a small bowl and sprinkle over the gelatin. Set aside for 1-2 minutes or until the gelatin has dissolved. Put aside. Place the sugar and additional water in a small saucepan and cook over low heat, stirring, until the sugar has dissolved. Use a damp pastry brush to brush away any sugar crystals on the edge of the pan. Add the gelatin mixture and cook for 1-2 minutes or until the gelatin has dissolved. Draw a cross on the surface with the warm icing while the buns are still hot. Serve warm with butter.


Photo: a decent cup of tea