Easter-delicious: Choc-chip hot cross bun loaves


Makes: 2 loaves

Time: 25 minutes




600g cake flour

2 x 10g sachets instant yeast

Pinch of salt

1tsp ground cinnamon

50g treacle sugar

100g butter, cubed

½ cup milk

1 cup apple juice

2 egg yolks

125g vanilla dried cake mix

½ choc chips


For the cross:

60g flour

¼ cup milk ¼ tsp baking powder



2 Tbs sugar

2 Tbs water

1 tsp gelatin



  1. Sift the flour, yeast, salt and cinnamon into a large bowl, stir in the sugar. Rub the butter into the flour mixture. Make a well in the centre.
  2. Place the milk and apple juice in a small pot, heat until lukewarm, remove from stove and whisk in the egg yolks. Pour the liquid mixture into the flour mixture and stir until it forms a dough.
  3. On a floured surface, knock back dough and add the dried cake mix. Knead to combine, then gently add choc chips and incorporate into dough. Place dough in a warm place, cover and allow to rise for 30 minutes.
  4. Preheat the oven to 180°C. Grease and line 2 loaf tins. Divide dough into 12 balls, place balls in 2 rows in each of the tins; leave to stand for 50 minutes.

To pipe crosses: 
Mix together all ingredients, place in a piping bag and pipe crosses onto each ball. Place in the oven and bake for 20 minutes.

For the glaze: 
Place all ingredients in a small pot over a low heat; whisk until the gelatin has dissolved. Remove loaves from the oven and brush with glaze; allow glaze to set before serving.