Good Friday + Easter Day + Hot Cross Bun

This is the leftover store bought preserved kamquet from Chinese New Year. Kids not fond of it at all but they like it on cakes. So then I clean them all up for other purposes. I baked a butter cake with half of them and now I'm going to use the other half on my buns. And this hot cross bun just came right on time. :o)

This is actually my 2nd attempt. My first attempt on hot cross bun was many years back...can't even remember when !!!! But I do remember I used loads of mixed dry fruits included candid orange peels. My boy hated it so much. haha..... He kept reminding me not to use candid orange peels anymore and that is why I used preserved kamquet on this buns instead of those fruit peels. Thank goodness! It turned out pretty tasty too.

Ingredients :
2 cup  all purpose flour
1-3/4 cup  bread flour
3 tspn  instant yeast
2 TB  brown sugar
2 TB  jaggery sugar
1 tspn  cinnamon powder
1/2 tspn  all spices
3 eggs
1 tspn  salt
1/2 cup corn oil
3/4 cup  milk (or milk plus water)

1/2 cup  chopped walnuts
1/3 cup  preserved kamquet
1/3 cup  candied shredded nutmeg

topping : 2 TB  flour + 2 TB water
(mix well to form paste then place into pipping bag)
2 TB honey for glazing (or you may use egg glazing)

Method :
(1) combine ingredients (A) into a big bowl, then mix (either by machine or hand) to form a soft dough. Only then add in ingredients (B) and mix well with the dough.
(2) set aside to rest for an hour or till double in size.
(3) now, rub hands with butter then punch dough to release air and knead till smooth.
(4) divide dough into 12 portions and let to sit for 5 mins.
(5) again press dough and fold to form a ball dough each of them and place to 9x13" greased tray.
(6) now, brush bun with honey then pipe on the cross with flour mixture and let to sit for 15-20 mins.
(7) finally, bake at preheated oven 185'C for about 20-25 mins or till brown.

*Note : it's highly recommended to use only 2 tspn of yeast. Mine is 3 tspn which I think a bit too much.

Oh wow, I finally made it just a day before Easter Day. Though I am not celebrating it, it still fun to join in the gang. lol. Happy Good Friday & Easter Day ! 
I'm sending this to Yeastspotting @ Wild Yeast Blog.


  1. What a delicious treat to have Easter morning! Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  2. Kristy, the buns look so super soft and fluffy!
    Happy Easter!

  3. These look delicious... Weve never actually seen them before. Is this a tradition where you are from?

  4. Realmente lindo y delicioso me encanta...FELIZ PASCUA....abrazos y abrazos

  5. looks awesome!!loved the clicks!

  6. What a great use! These look so fluffy.

  7. Happy Easter to you and your family
    Great idea for the Hot Cross Buns- thanks

  8. What gorgeous buns, perfect for Easter!

  9. Gosh, when I see the preserved kumquat, my mouth starts to water! It's such a fabulous idea to put them
    In the hot cross buns! Yummy! Love the soft fluffy texture of the buns, great job!!

  10. Never think off adding preserved kumquat into buns. Looks soft n fluffy!

  11. 复活节快乐

  12. hi kristy, i think you missed out the ingredients(B) directions in your recipe :) happy easter to you and hv a great weekend!

  13. This looks so delicious! The flavors you've used makes me wonder if I could/should use some tamarind candies in mine! ^^

  14. Looks delicious! Happy Easter!

  15. I just love the looks of those buns inside - what sweet. What a sweet, soft texture. Your family is very luck. Happy Easter!

  16. Gorgeous Buns Kristy! Thanks for sharing...Enjoy your day!

  17. We always have these buns on good Friday morning. They look fabulous.

  18. My kids also don't like candied orange peel and preserved kumquat..very nice hot cross buns..


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