Just in time for Easter, Lydon Dodo, Head Pastry Chef at Van der Linde hosted us for a sticky and sweet Hot Cross Bun Masterclass.

We had so much fun in the kitchen trying our hands at Cranberry, Chocolate and Sultana buns and Lydon has been kind enough to share his recipe with us below.

What you’ll need:

10g Yeast

500g Cake flour

90g Sugar

5g Salt

15g Cinnamon

10g All spice

5g Nutmeg

300g Milk

60g Butter

1 Large egg

170g Raisins (or a mix of raisins, currents, sultanas and chocolate)



30g Self-raising flour

30g Water

(For chocolate crosses add 5g cocoa powder)



70g Sugar

5g Cinnamon

150g Boiling water



Place all dry ingredients in a mixing bowl.

In a small sauce pan, heat up the milk and melt the butter into it.

In a separate bowl beat the egg.

Add fruit mix to flour, then add the milk and butter mixture, mix until smooth dough is formed.

Divide the dough into 120g balls, place balls close together in a greased baking tray.

Cover and allow to rise until double the size.

Preheat oven to 180 degrees.

To make the crosses mix the ingredients until a smooth paste is formed.

Place mixture into a piping bag.

Pipe crosses once the balls have doubled in size.

Bake for 25-30 minutes.

To make the glaze, boil water, sugar and cinnamon together.

Brush glaze over the buns while they are still hot.