Hi. I'm Becky, and I love to eat. 

Hot Cross Buns

Hot Cross Buns

Hot Cross Buns! An Easter favorite at our house growing up. My Nona used to make the most perfectly formed, shiny, glossy topped and delicate hot cross buns you've ever seen. When I was a kid, I didn't have such an appreciate for how tasty these nuggets actually were. Well, my tastes have matured and I love them now. This is not my Nona's recipe, but rather a much more rustic version that I've come up with. Moistened with coconut milk and glazed with raspberry jam they are perfectly sticky and spicy. My Nona used to finish her's with a criss-cross of frosting for sweetness and if I remember, they had dried fruit bits in there as well. I stuck to raisins and made a flour cross on top to ensure they weren't too sweet. I like them, and I think she'd have approved.

There are actually quite a few steps to making these, as they proof twice, but the recipe is very very simple. Just be sure to bake them on a warm day so they get nice and fluffy and soft for you. I baked a batch of cookies first and used the oven after while it was cooling down to create a warm environment to raise them. Serve these up on Easter morning, drenched in honey butter or warm coconut oil. YUM!

Hot Cross Buns

hot cross buns 9.jpg




  • 1 tablespoon dry yeast
  • ½ cup white sugar
  • 1½ cups coconut milk, full fat, lukewarm in microwave
  • 4¼ cups bread flour
  • 1 TBSP cinnamon
  • 1 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1 1/2 cups raisins
  • zest of 1 orange
  • 4 tbsp butter, melted and cooled
  • 1 egg, at room temperature


  • 1/2 cup flour
  • 6tbsp warm water


  • 1 tbsp fruit jam
  • 1 tbsp water


  1. Place the yeast and 2 tbsp of the sugar in a large bowl, then pour in the warmed coconut milk. Leave for 5 minutes until it froths.

  2. Add remaining bun ingredients.

  3. Use a stand mixer with dough hook until dough forms; it will pull away and clean sides of the bowl. Remove and kneed on counter about 20 times, turning frequently.

First Rise:

  1. Place dough back into mixer bowl, cover with clean damp tea towel and allow to proof for 45 min in a warm place like on top of the fridge.

Forming Balls:

  1. Line a 9"x9" baking tray with parchment paper

  2. Remove the towel from the dough and punch down.

  3. Flour work surface and punch dough down; roll into a log and cut into 12 equal pieces

  4. Roll each bun into a smooth ball, working the edges under

  5. Repeat with all dough and place into tray 3 x 4

Second Rise:

  1. Spray a piece of cling wrap with non-stick cooking spray and cover the tray tightly

  2. Return tray to warm spot and proof again for 45 minutes.

  3. Pre-heat oven to 375*


  1. Mix flour and water into a sticky paste

  2. Spoon into a piping bag and pipe crosses over buns in continuous lines, go slow!


  1. Bake for 25-28 minutes, or until the surface is a golden brown.

  2. Microwave jam and water for 30 seconds and stir

  3. Remove buns from oven and brush with jam while hot

  4. Remove from baking tray and cool on wire rack.


Eat them with lots of butter!

Zucchini Loaf

Zucchini Loaf

Crockpot Dilly Buns

Crockpot Dilly Buns