Get baking in time for Easter with this mouth-watering hot cross bun recipe

18 April 2019
Fort Greene's hot cross buns

Liam Fox, co-owner of artisan bakery Fort Greene (Auckland, New Zealand), shares his delicious sourdough hot cross buns.

"The origins of hot cross buns may go back as far as the twelfth century. According to the story, an Anglican monk baked the buns and marked them with a cross in honour of Good Friday. Over time they gained popularity, and eventually became a symbol of Easter weekend. At Fort Greene, we try to keep to the tradition while maintaining a high standard of quality. We use a combination of commercial yeast for consistency and our sourdough for flavour and texture."

Makes 40-50


  • 2kg high grade white baker's flour
  • 800g full fat milk
  • 900g orange purée (around 4 whole boiled and puréed oranges)
  • 4 eggs
  • 160g soft brown sugar
  • 40g table salt (not iodised)
  • 140g fresh yeast
  • 36g cinnamon ground
  • 5g allspice ground
  • 4g clove ground
  • 15g nutmeg ground
  • 200g active sourdough starter (or 500g leftover country dough)
  • 200g soft butter
  • 350g currants
  • 350g raisins
  • 350g sultanas
  • 200g candied peel
  • 200g flour for dried fruit

Cross Mix:

  • 100g all purpose flour
  • 100g strong flour
  • 100g self raising flour
  • pinch of salt
  • pinch of sugar
  • 270g water
  • 50g canola or sunflower oil
  1. Dissolve yeast in milk and place in planetary mixer bowl with orange purée and eggs.
  2. Mix all dry ingredients except fruit and add to mixing bowl.
  3. Mix on low speed for 6-10 mins or until gluten has developed.
  4. Add sourdough starter or leftover dough along with butter and mix until incorporated.
  5. Mix 200g flour with dried fruits and add slowly while mixing.
  6. Leave at ambient temp for 30 mins.
  7. Divide into 40 or 50 evenly-weighted pieces and shape into tight balls.
  8. All buns should fit together on a standard 400mm x 600mm bun pan.
  9. Cover and prove overnight in fridge.
  10. Preheat oven to 180ºC (350ºF) Full humidity (if applicable).
  11. Eggwash thoroughly and pipe cross mix in cross pattern over buns.
  12. Bake for 30-40 minutes until buns are dark and cross starts to turn golden.

Liam Fox, co-owner, Fort Greene (Auckland, New Zealand)Liam Fox, co-owner, Fort Greene (Auckland, New Zealand)

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