Easter hot cross buns recipe by Taj JLT

Executive chef Sonu Koithara reveals his recipe for the popular holiday treat
Sonu Koithara.
Sonu Koithara.

With the COVID-19 pandemic forcing the world’s hand to push the pause button, it can be easy to forget the usual events in the annual calendar. At the start of next week on April 12, Easter Sunday will commence, a holiday filled with chocolates and other festive treats.

With this in mind, Taj JLT executive chef Sonu Koithara has revealed his recipe for hot cross buns.


The recipe is as follows:

Serves: 25


·200g flour

·250ml warm milk

·35g fresh yeast


·500g flour

·10g salt

·5g bread improver

·Three eggs

·150g butter

·250g black raisins (Soaked overnight in water)

·5g nutmeg

·5g cinnamon

·5g stollen spice (Or a mixture of cinnamon, nutmeg and cloves in the same quantity)

·125g sugar


·50g T55 flour

·25g corn oil

·56ml water

·6g sugar


1. Mix together all the ingredients for the starter and set aside to ferment for three hours

2. After three hours, mix together the starter, flour, bread improver, egg, butter, nutmeg, cinnamon, stollen spice and sugar in a dough mixer on slow for seven minutes

3. Add the salt and continue mixing for four more minutes

4. Turn up the speed and mix for another six minutes

5. Add the raisins and mix making sure they are evenly distributed

6. Set dough aside and let it rest for one hour

7. Preheat the oven at 170 degrees

8. Divide the dough into 25 even pieces (around 40g per piece)

9. Roll each piece into a smooth ball and arrange on a baking tray lined with baking paper leaving space between each ball

10. Bake for 12–15 minutes until the buns are a golden brown colour

11. For the icing, whisk together all the ingredients in a bowl until it is a smooth consistency

12. Lightly brush the buns with olive oil and pipe along each row of the buns and repeat in the other direction, creating the cross marks

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