Recipe: Hot Cross Buns

Whether you're camping or at home this Easter, Hot Cross Buns are always a good idea! *Tip: Use smashed Easter eggs as choc chips.


  • 4 cups plain flour
  • 2 eggs, lightly beaten
  • 2 x 7g sachets dried yeast
  • 1/4 cup caster sugar
  • 40g butter, softened
  • 300ml milk
  • Pinch of salt
  • 2 tsp mixed spice (for traditional buns)
  • 1.5 cups sultanas/fruit mix or choc chips/smashed Easter eggs

For the cross

  • 1.5 cup plain flour
  • 6 tbls water

For the glaze

  • 1/4 cup water
  • 2-3 tbls caster sugar

Equipment needed:


  1. In a large bowl, combine flour, yeast, salt and sugar. Add mixed spice and sultanas/fruit mix for traditional or choc chips/Easter eggs for choc chip buns.
  2. Heat butter and milk in small saucepan until lukewarm. Add to spice bowl.
  3. On a lightly floured surface, knead the dough for about 5 minutes until smooth and elastic. Add the dough to a large, slightly greased bowl then cover with plastic wrap. Leave in a warm place for 45 minutes or until the dough has doubled in size.
  4. Prepare the coals and pre-heat your camp oven while the dough rests.
  5. Remove the risen dough from the bowl and ‘punch down’. Slightly knead, then divide into 12-16 balls.
  6. Grease and line your oven with baking paper. *Tip: Use a trivet to prevent burning.
  7. To make the 'cross', whisk together flour and water in a small bowl until smooth. Add more water if needed. Make a piping bag out of baking paper or spoon mixture into zip lock bag and cut the corner.
  8. Place 8 balls (buns) into a 9 quart camp oven then pipe the flour mix on top to form crosses. Cook for 30-35 mins, rotating lid and oven every 10 mins (coals on top and bottom).
  9. To make the 'glaze', heat water and sugar in a small saucepan until sugar has dissolved. Brush onto top of buns.
  10. Serve warm and with butter!