Tessa's Delicious Hot Cross Bun Recipe

Photo of Hot cross buns. (Tessa Clement, Sweet Expectations, custom baker)

Now you can make your own New Zealand style hot cross buns with this delicious recipe for hot cross buns from Gourmet Baker Tessa Clement of Sweet Expectations, Auckland.

Recipe for Tessa's Gourmet Hot Cross Buns Recipe

We've been fortunate to be allowed to share Tessa Clement's deliciously rich recipe for hot cross buns. The recipe makes 12 large buns or 16 petite ones. Tessa is a gourmet baker of retail and wholesale muffins, cupcakes, cakes, biscuits and other hand made baked goods.


  • 1 cup milk
  • 1/2 cup hot water
  • 2 Tbsp sugar
  • 2 Tbsp dried yeast
  • 2 cup highgrade flour
  • 100g butter
  • 1/2 cup sugar
  • 1 free range egg
  • 1 tsp salt
  • 2 Tbsp mixed spice
  • 2 tsp ground nutmeg
  • 2 tsp cocoa
  • 1 tsp vanilla bean paste
  • 1&1/2 cup mixed dried fruit
  • 3 cup highgrade flour (warmed in microwave for 20-30 seconds till just warm)
  • For Cross mix:
    • 1/2 cup plain flour
    • Milk (See method for quantity)
  • For sugar glaze:
    • 1/3 cup sugar
    • 1/4 cup water


  1. Sugar glaze:
    • Mix the 1/3 cup sugar and 1/4 cup water
    • heat in microwave for 40 seconds
    • stir quickly and set aside
  2. Mix milk, hot water and 2 T sugar in metal bowl.
  3. Sprinkle in yeast.
  4. Leave to stand until bubbles appear.
  5. Add 2 cups flour and leave to stand for 10 minutes
  6. Cream butter and sugar,
  7. Add egg, salt spices, cocoa and vanilla.
  8. Combine two mixtures and add mixed fruit
  9. Add warmed flour to make firm dough. I mix it all with my hands and then knead for about 5 minutes in the metal bowl
  10. Cover in gladwrap and leave in a warm place to rise till doubled about 30 minutes or so ( i stand mine in a bowl of hot water ).
  11. Knock the dough down gently and let sit for about 5 mins then cut in half then divide the dough evenly,
  12. roll in to balls and form into buns place on baking sheet with baking paper
  13. Make cross mix:
    • Mix the 1/2 cup plain flour with enough milk to make a thick runny batter
    • Put in to piping bag with thin nozzle
    • Pipe the crosses on top of buns
  14. Cook at 225 Celsius for 12-15 minutes.
  15. Rotate the tray half way through cooking
  16. in the last 5 mins of cooking brush buns with glaze liberally and place back in oven. You may need to rotate the tray in the last minute or so.

Copyright © 2010 Tessa Clement of Sweet Expectations. Auckland's gourmet baker, all rights reserved.