Biscoff hot cross buns

What’s Easter without hot cross buns? This time, we paired it with another favourite of ours: Biscoff. Imagine hot cross buns that you know and love filled with gooey Biscoff. It’s mouth-wateringly good!


Biscoff hot cross buns

Serves: 9-12

Cooking Time: 2 hours 55 min + resting


  • ½ cup milk
  • 1 tbsp honey
  • 1 tbsp oil
  • 30 grams butter, cubed
  • ½ cup lukewarm pear or apple juice
  • 1 ½ tsp dried yeast
  • 1 egg
  • ½ tsp orange zest
  • 40 grams dried sultanas and raisins
  • 400 grams flour
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • Biscoff spread
  • To finish
  • 75 grams flour
  • 5-6 tbsp of water
  • 2 tsp icing sugar



PLACE the milk in a pot and bring just to the boil. Remove from the heat; add the honey, oil and butter and mix well.


POUR the juice into a bowl and add the dried yeast to dissolve. Mix in the egg and orange zest. Add the sultanas and raisins. Sift in both flours, cinnamon and salt. Pour in the honey and milk mixture. Mix until a smooth dough is formed. If necessary, add a little more flour or milk.


COVER the dough and let it rise in a warm place for about 30 minutes. Knead briefly on a lightly floured work surface, return to the bowl and leave to rise again for about 50 minutes until the dough has doubled in size.


LINE a baking tray with baking paper. Divide the dough into portions, shape into balls. Flatten The balls slightly and add 1 heaped teaspoon of Biscoff spread. Enclose the dough around the spread and transfer onto a tray. Cover and leave to rise for a further 20 minutes.


PREHEAT the oven to 200°C.

To finish


MIX the flour with cold water to make a smooth thick paste.


TRANSFER the mixture into a piping bag with a small plain nozzle and pipe a cross onto each bun.


BAKE for 25 minutes until golden brown. Leave to cool briefly on a wire rack.


MIX the icing sugar with 1–2 tsp warm water and brush over the buns to glaze. Allow the glaze to dry and serve the buns while still warm.

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