( 6 Ratings )


If you are sick of the traditional hot cross bun recipe than give these Apricot and White Chocolate Hot Cross Buns a go. They are simply divine and perfect for Easter.

They freeze well and are great for school lunches, if you can resist eating them all at once. We love them warm with butter, but they are also great cold.

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Place milk and yeast in mixing jug and heat 3 mins/37C/speed 1. Make sure the yeast has fully dissolved. I found this took longer with cold milk so I had to add an extra minute to this step

Add all other ingredients (except apricots and choc bits) and knead for 6 mins

Now add the diced apricots and choc chips and mix reverse/10 sec/speed 5 or by hand if the mixture is too thick

Place dough in a bowl and cover with a tea towel. Place in a warm spot to prove for at least 30 mins or until doubled in size

Preheat oven to 220°C

Knock down dough and break off small bits. Roll into balls (a bit bigger than a golf ball) and place close together on a lined oven tray. Set aside to prove a 2nd time until they have about doubled in size

To make the piping for the cross. In your clean mixing jug mix the cross ingredients for 20 sec/speed 4. Pipe the crosses onto your hot cross buns

Bake in oven for 15 mins until golden brown

As soon as they are out of the oven glaze with the syrup