With Easter this weekend you’ll be smelling yummy Hot Cross Buns everywhere, and then there is the temptation of all that chocolate! You’ve been working really hard to stay on track and reach your goals so why ruin everything with just one weekend? Now you can still enjoy a treat without falling off the wagon! Know one is perfect all the time, you just need to enjoy in moderation. 
Hot Cross Buns are delicious and a recent survey showed that 60% of people would buy hot cross buns year round if they were available, but they’re high in sugar and calories.
A single pre-packaged hot cross bun can contain as much as 20g of sugar and over 250mg of sodium. The store-bought ones are also rich in emulsifiers, artificial flavours and preservatives and have very little nutritional value.
This Hot Cross Bun recipe with give you delicious taste yet are considerably lower in calories, fat and higher in protein than the store-bought variety.
Per Hot Cross Bun has 181 calories, 5g of protein, 7g of sugar and 39.2mg of sodium. Even better, they taste amazing!


  • 15 Serves
  • 30 minutes prep time
  • 30 minutes cooking
  • 181 Cal p/serve


  •  2 1/4 cups Plain Flour (340g)
  • 1 cups Plain Wholemeal Flour (160g)
  • 1 teaspoons Ground Cinnamon (2g)
1/2 teaspoons Mixed Spice (1g)
3 teaspoons Yeast, Dried (9g)
  • 100g Raisins
  • 1 1/4 cups Low Fat Milk (310g)
2 tablespoons Golden Syrup (40g)
40g Margarine
1 Cage Free Eggs (50g), lightly whisked


  1. Combine the flours (reserving 1/4 cup of the plain flour), mixed spice, cinnamon, yeast and raisins in a large bowl.
  2. Heat the milk, margarine and golden syrup in a small saucepan until the margarine melts and the mixture is lukewarm. Remove pan from the heat.
  3. Add the milk mixture to the dry ingredients and mix to a soft dough.
  4. Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough in a greased bowl, cover with a damp tea towel and prove in a warm, draught-free place for 45 minutes or until the dough doubles in size.
  5. Preheat oven to 180C (fan-forced). Spray an 18 × 28cm flat tray with cooking spray.
  6. Punch down the dough with your fist and turn out onto a lightly floured surface. Knead for 2 minutes or until the dough returns to its original size. Divide the dough into 15 equal portions. Knead each portion into a ball and place close together in the pan. Cover with a damp tea towel and set aside for 20 minutes to prove or until buns rise up and touch each other.
  7. Meanwhile, to make the paste, place the reserved flour and 2 tablespoons water in a small bowl. Beat until smooth, until a little more water if the paste is too thick. Spoon into a small plastic bag.
  8. Brush the tops of the buns with a little egg.
  9. Snip a small hole in the corner of the bag and pipe the flour paste to form crosses over the buns.
  10. Bake for 25–30 minutes or until the buns are cooked through and golden brown. Transfer to a wire rack to cool.


  • For best results whisk the egg first with a fork in a cup and then brush the top. This will provide a better shine, which is just what you are after.
  • If you aren’t very good with self control individually wrap all the hot cross buns straight away MINUS one and put in the freezer so you only have one at a time.
  • Make sure you allow plenty of time to let the dough rest as this is a crucial step to getting the perfect hot cross bun!
  • Keep the hot-cross buns in an airtight container for up to 3 days. Alternatively, wrap individual buns in plastic wrap and place in a freezer bag. Label and freeze for up to 3 months, defrosting as required.