Creme brûlée Hot Cross Buns

Creme brûlée Hot Cross Buns


  • 1 cup (240ml) whole milk
  • 1/3 cup (80g) salted butter
  • 2 eggs
  • 3 1/2 cups (425g) strong white bread flour
  • 1/3 cup (70g) caster sugar
  • 1 packet (7g) dry activated yeast
  • 1/2 tablespoon salt
  • 1 tablespoon ground cinnamon


  1. Heat the butter in the milk on the stove, then set it aside to cool slightly.
  2. In a mixing bowl, combine all the dry ingredients and whisk together.
  3. Whisk the eggs together and pour half into the center of the mixing bowl.
  4. Stir a bit, then add half of the slightly warm milk. Mix, then add the remaining egg and milk.
  5. Use a stand mixer or your hands to combine the dough, then knead it on a floured counter for 6 minutes. If it’s too sticky, add flour.
  6. Place the dough in an oiled bowl, cover it with cling film, and let it rest for 1 hour.
  7. Shape the dough into 30g-40g balls and arrange them in a baking dish with 2-inch gaps. Cover with cling film for 45 minutes. Pipe flour paste crosses on top. Bake at 160°C for 16-18 minutes until the tops are brown.
  8. Once cool, pipe custard onto the buns (you can use pre-made custard to save time).
  9. Using either a wet or dry caramel melting method, dip the tops of the hot cross buns in the caramel. Enjoy your indulgent treat!

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