Vincent Girardin, Food Manager at Le Pain Quotidien shares his amazing hot cross bun recipe.


  • 1kg of White Flour

  • 180g Caster Sugar

  • 180g Butter

  • 15g Dry Yeast

  • 10g Cinnamon Powder

  • 10g Nutmeg Powder

  • 30g Mix Five Spices

  • 250mL Water

  • 250mL Warm Milk

  • 150g Raisins

  • 150g Sultanas

  • 200g Black Currants

  • 3 Eggs

  • 20g Salt

  • For the Cross on the Bun

  • 160mL Water

  • 75g Flour

  • For The Glaze

  • 2tbsp sugar

  • 2tbsp water


  • Make the dough:

  • 1.

    Whisk yeast, sugar and warm milk in a jug. Set aside for 10 minutes or until frothy. Whisk in the egg. Combine flour, dried fruit, sugar, mixed spice and salt in a bowl. Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place in a greased bowl. Cover with plastic wrap. Set aside to prove for 1 1/2 hours or until doubled in size.

  • Shape the buns:

  • 1.

    Punch down the centre of the dough with your fist. Knead on a lightly floured surface for 2 minutes. Shape into even portions. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Place portions side by side in the prepared pan. Cover with a clean tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until doubled in size.

  • 2.

    Preheat oven to 200°C. Combine flour and water to make a paste. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole.

  • 3.

    Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 160°C.

  • 4.

    Bake for 20 minutes or until golden and cooked through.

  • 5.

    Meanwhile, mix the sugar and water in a saucepan over low heat until the sugar dissolves. Simmer until the glaze thickens. Transfer buns to a wire rack.

  • 6.

    Brush tops with glaze. Set aside to cool slightly.

  • 7.

    To ensure you get the best Hot Cross Buns like we do, use all organic products. This will make for the most beautiful traditional buns, a true delicacy.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 344kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 7g
  • Carbohydrate 61g
  • Sugar 18g
  • Sodium 301mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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