Name: Spiced Hot Cross Buns - Rohi Rīpeka (Same Day Version)
Prep time: 40 min
Cook time: 35 min
Total time: 255 min
Ingredients: ¾ C (185) ml miraka aromahana (lukewarm milk); ⅔ C (165 ml) wai wera (hot water, from the tap); ⅔ C (135 g) huka hāura (brown sugar or any sugar will work); 2 ½ tbsp (20 g) Surebake or bread makers yeast or 1 tbsp (10 g) īhi horo (instant yeast).; 4 C (600 g) puehu parāoa kounga (high grade flour); 2 (90 g) hēki iti (small eggs, size 6); 1 tbsp (15 ml) iho hūperei (vanilla essence); 1 heaped tsp raukikini katoa (allspice); 3 heaped tsp raukikini whakauruuru (mixed spice); 3 heaped tsp hinamona (cinnamon); 2 tsp tote (salt, fine). I use Himalayan salt here, if you are using iodised table salt, half this amount.; 2 - 3 tbsp Kiri ārani pīrahirahi (finely grated orange zest or mandarin zest); ¼ C (60 ml) wai ārani (orange juice) or wai manarini (mandarin juice); 80 g pata kūteretere (softened butter); 130 g tiakarete parauri kua tapahia (chopped dark chocolate, 50%) Add extra if you like a more chocolate in the buns.; ⅔ C (85 g) karanipere kua tapahia (chopped cranberries); ⅓ C (50 g) puehu parāoa kounga (high grade flour); 1 tbsp huka (sugar); 1 tsp pēkana paura (baking powder); 2 ½ tbsp (35 ml) C wai (water); 30 g pata (butter); ¼ C marahihi māpere (maple syrup)

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Hot Cross Buns (Rohi Rīpeka) are the most beautiful bread recipe to make and of course, to eat. These hot cross buns are deeply spiced with dark chocolate, cranberries and orange for the ultimate flavour combination. Kia tunu tātou i ngā rohi rīpeka (let's bake hot cross buns).

A black tray with freshly baked and glazed spiced hot cross buns sits on a wooden table. Naomi is pulling on hot cross bun out of the tray with a bread and butter knife. A small plate of butter is behind the tray.

Welcome to another favourite recipe from my cookbook; my Spiced Hot Cross Buns. For those who want to make the hot cross buns the same day - this tohutao (recipe) is for you. If you want a deeper flavour bun and a slightly slower process then make the Hot Cross Buns (Overnight Version). Smear them with Whipped Vanilla Butter or Whipped Brown Butter for that extra touch of dreamy goodness.

More Hot Cross Buns:

I was so inspired by the hokomaha (supermarkets) when they started bringing new flavours of rohi rīpeka (hot cross buns). So, with that in mind I created these Biscoff Hot Cross Buns and Nutella Hot Cross Buns. They are pure indulgence. 🤤

Videography and photography by Sarah Henderson.

Ingredient Tips for the Spiced Hot Cross Buns:

A wooden tray sits on a table. In the tray is a soft cream fabric. On the fabric is different vintage vessels holding ingredients. There is salt, yeast, vanilla, brown sugar, spices, chocolate and butter in view. An orange candle is also burning behind th spices. A glass vase of beautiful pink and peach flowers is behind the wooden tray.

Milk: I prefer full-fat milk in this recipe but lite will work too.
Brown Sugar: Use huka hāura (brown sugar) for the caramel vibes but swap it for huka one (caster sugar) if need be.
Instant yeast: I originally used Surebake or breadmakers yeast in this recipe but īhi horo (instant yeast) also works. The instant yeast will speed up the rising time a little bit too.
High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes because it yields the fluffiest result.
Spices: Use all of the spices to develop a rich spice flavour.
Butter: I prefer to use salted butter in my baking but feel free to use unsalted.
Dark Chocolate: Tiakarete parauri (dark chocolate) adds an amazing depth of flavour but if you prefer milk chocolate, use that.
Cranberries: If karanipere (cranberries) are not for you, swap them out for your favourite dried fruit.
Maple Syrup: If need be, replace the marahihi māpere (maple syrup) with 3 tablespoons of honey or apricot jam for the simple glaze.

Expert Tips:

A lot of huka (sugar) is added in to the liquids before activating the īhi (yeast). So, stir the huka (sugar) really well until the sugar has dissolved otherwise it can stop the īhi (yeast) from activating properly.

Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.

This dough is sticky and we want it that way so refrain from adding extra puehu parāoa (flour). This will yield a fluffier final bun. However, if you are hand kneading and the stickiness is wearing you down, use up to ¼ - ½ cup of extra flour.

Follow the kneading times as they are written because the gluten needs to develop properly. If you need some more tips, check out this How to Knead Dough post.

When hand kneading use the palm of your hands, not your fingers. The dough and hands get much stickier when it is worked like that, so work those palms in to the dough.

Use a tray that is as close to 25 cm x 35 cm as possible so the buns bake evenly. If the buns are close-ish together on the tray they will rise up, yielding a soft bun. If the tray is too large, the buns will rise outwards making them dry and flat rather than tall and fluffy.

STEP BY STEP INSTRUCTIONS FOR THE SPICED HOT CROSS BUNS:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A glass vintage bowl with a silver trim sits on a wooden table. In the bowl is activated yeast.

1. Activate the Yeast:

Add the miraka aromahana (lukewarm milk), wai wera (hot water) and huka (sugar) in to a large bowl.

Stir it really well, making the sugar has dissolved because if it isn't, it can stop the īhi (yeast) from activating properly.

Add the īhi (yeast) and mix it in well.

If you are using surebake it will take 10 - 15 mins to activate and become foamy.

If you are using īhi tere (instant yeast), it will take 5 - 10 minutes to activate.

A vintage glass bowl sits on a wooden board. In the bowl is a flour mixture with an egg in the centre. Naomi is adding a small wooden container of spices in to it.

2. Add the Dry Ingredients, Eggs and Butter:

Add the puehu parāoa (flour), hēki (eggs), iho hūperei (vanilla), raukikini katoa (allspice), raukikini whakauruuru (mixed spice), hinamona (cinnamon), tote (salt), kiri ārani (orange zest), wai ārani (orange juice) and pata (butter) in to the yeast mixture.

Stir it with a knife until a rough dough comes together.

On a wooden table is a heavily spiced dough that is being lifted up to show the gluten stretch.

3. Knead The Dough:

If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 10 minutes on low-medium speed. The dough is much looser than some recipes but you can add up to ¼ cup of extra flour if you want to.

If you are kneading by hand, knead the dough with the palms of your hands (not fingers) for 12 - 14 minutes.The dough will be sticky but you can slowly add up to ½ cup more flour, sprinkling a little bit on the bench as you knead it.

4. Add the Chocolate and Cranberries:

After the dough has been kneaded well, stretch it out to a rough square.

Sprinkle over the tiakarete (chocolate) and karanipere (cranberries), fold it in from the sides and knead it until it is distributed well.

A heavily spiced dough sits on a wooden table.

5. First Rise:

Manipulate the pokenga (dough) in to a ball and add it to a large, clean bowl.

Cover with a tea towel or a bowl cover and rise for 1 hour 45 mins to 2 ½ hours.

When the dough has doubled in size, it is ready for shaping.

6. Prepare the Baking Tray:

Line a 25 cm x 35 cm tray with baking paper. Note: Use a tray as close to this size as possible so the buns rise close together, creating softer buns. Trust me, it makes a difference.

A spiced dough is divided in to the three pieces. There is chocolate chunks in it. Naomi is holding one of the pieces.

7. Shape the Dough in to Buns:

Once the dough has doubled in size tip the dough on to a lightly floured bench and cut in to 12 equal pieces.

Roll each of the pieces of dough in to balls, tucking the tiakarete (chocolate) inside the dough so it melts inside the buns. Refer to the video for an extra aid.

8. Second Rise:

Place the rolled buns in to the tray making sure there is even space between each one.

Once all the buns are in the tray, cover them with a tea towel. Rise for 50 minutes to an hour on the bench.

15 minutes before the rising time is up, preheat the oven and prepare the crosses batter.

A black tray lined with brown baking paper sits on a wooden table. In the tray is unbaked hot cross buns and the crosses are being piped on with a piping bag.

9. Preheat the Oven:

Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.

10. Make the Crosses Batter:

Add the puehu parāoa (flour), huka (sugar), pēkana paura (baking powder) and wai (water) in to a small bowl. Whakaranuhia kia māene (mix until smooth).

11. Pipe the Crosses on to the Risen Buns:

Five to ten minutes before baking, add the mixture to a piping bag and pipe the crosses on to the risen buns.

A tray of glazed spiced hot cross buns are in a black tray on top of a wooden table. Naomi has opened the buns showing the fluffy texture.

12. Bake the Spiced Hot Cross Buns:

Once the rising time is up, slide them in to the oven.

Bake for 35 minutes and then check if they are cooked.

If the buns spring back when pressed on the underside of the buns, they are ready.

If they stay pressed in, bake for five more minutes.

Baked Biscoff hot cross buns are in a black tray, lined with brown baking paper. The buns are being glazed with sticky syrup which makes the buns glossy.

13. Melt the Glaze:

As they bake prepare the simple mōhinuhinu (glaze).

Gently melt the pata (butter) in a small pot on the stove or in a small heat proof bowl in the microwave. Then stir through the marahihi māpere (maple syrup).

14. Glaze the Spiced Hot Cross Buns:

Remove the baked buns from the oven and brush the mōhinuhinu (glaze) all over with a pastry brush.

A wooden board sits on a wooden table. A brown ceramic plate is on the board and a spiced hot cross bun is cut open with the cross part facing up. The other piece has the piped whipped vanilla butter recipe on it that is drippy down the front of the bun. It is melting gently down the front of the bun. A knife is also on the plate. A tray of spiced hot cross buns sits behind the plate.

15. Serve the Hot Cross Buns:

Eat the buns warm with Whipped Vanilla Butter or Whipped Brown Butter for that extra touch.

16. Store the Hot Cross Buns:

These are always going to be best eaten fresh from the oven. However, they can be stored in a plastic bag or container on the bench overnight. Slice them and toast them the next day or warm them in the microwave for 10 seconds.

Beyond a day, store them in a plastic bag and freeze for up to three months. Make sure to heat them to bring them back to life.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

A tray of glazed overnight hot cross buns are in a black tray on top of a wooden table. Naomi has opened the buns showing the fluffy texture.

Print Pin

5 from 1 vote

Spiced Hot Cross Buns - Rohi Rīpeka (Same Day Version)

Delicious hot cross buns steeped in deep flavour of spices with orange, chocolate and cranberries and a simple glaze. Same day version.

Course Baking

Cuisine Bread

Keyword best homemade hot cross bun recipe, heavily spiced hot cross buns, heavily spiced hot cross buns nz, homemade hot cross buns, hot cross bun recipe, hot cross buns recipe nz, same day hot cross buns, te reo Māori

Prep Time 40

Cook Time 35

Total Rising Time 3

Total Time 4 15

Servings large buns

Equipment

1 x 25 cm x 35 cm baking tray with 3 cm high sides.

Ingredients

The Spiced Dough - Te Pokenga Raukikini

¾ C (185) ml miraka aromahana (lukewarm milk)
⅔ C (165 ml) wai wera (hot water, from the tap)
⅔ C (135 g) huka hāura (brown sugar or any sugar will work)
2 ½ tablespoon (20 g) Surebake or bread makers yeast or 1 tablespoon (10 g) īhi horo (instant yeast).
4 C (600 g) puehu parāoa kounga (high grade flour)
2 (90 g) hēki iti (small eggs, size 6)
1 tablespoon (15 ml) iho hūperei (vanilla essence)
1 heaped tsp raukikini katoa (allspice)
3 heaped tsp raukikini whakauruuru (mixed spice)
3 heaped tsp hinamona (cinnamon)
2 teaspoon tote (salt, fine). I use Himalayan salt here, if you are using iodised table salt, half this amount.
2 - 3 tablespoon Kiri ārani pīrahirahi (finely grated orange zest or mandarin zest)
¼ C (60 ml) wai ārani (orange juice) or wai manarini (mandarin juice)
80 g pata kūteretere (softened butter)
130 g tiakarete parauri kua tapahia (chopped dark chocolate, 50%) Add extra if you like a more chocolate in the buns.
⅔ C (85 g) karanipere kua tapahia (chopped cranberries)

The Crosses - Ngā Rīpeka

⅓ C (50 g) puehu parāoa kounga (high grade flour)
1 tablespoon huka (sugar)
1 teaspoon pēkana paura (baking powder)
2 ½ tablespoon (35 ml) C wai (water)

The Glaze - Te Mōhinuhinu

30 g pata (butter)
¼ C marahihi māpere (maple syrup)

Instructions

Activate the Yeast:

Add the miraka aromahana (lukewarm milk), wai wera (hot water) and huka (sugar) in to a large bowl.
Stir it really well, making the sugar has dissolved because if it isn't, it can stop the īhi (yeast) from activating properly.
Add the īhi (yeast) and mix it in well.
If you are using surebake it will take 10 - 15 mins to activate and become foamy.
If you are using īhi tere (instant yeast), it will take 5 - 10 minutes to activate.

Add the Dry Ingredients, Eggs and Butter:

Add the puehu parāoa (flour), hēki (eggs), iho hūperei (vanilla), raukikini katoa (allspice), raukikini whakauruuru (mixed spice), hinamona (cinnamon), tote (salt), kiri ārani (orange zest), wai ārani (orange juice) and pata (butter) in to the yeast mixture.
Stir it with a knife until a rough dough comes together.

Knead The Dough:

If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 10 minutes on low-medium speed.
The dough is much looser than some recipes but you can add up to ¼ cup of extra flour if you want to.
If you are kneading by hand, knead the dough with the palms of your hands (not fingers) for 12 - 14 minutes.
The dough will be sticky but you can slowly add up to ½ cup more flour, sprinkling a little bit on the bench as you knead it.

Add the Chocolate and Cranberries:

After the dough has been kneaded well, stretch it out to a rough square.
Sprinkle over the tiakarete (chocolate) and karanipere (cranberries), fold it in from the edges and knead it until it is distributed well.

First Rise:

Manipulate the pokenga (dough) in to a ball and add it to a large, clean bowl.
Cover with a tea towel or a bowl cover and rise for 1 hour 45 mins to 2 ½ hours.
When the dough has doubled in size, it is ready for shaping.

Prepare the Baking Tray:

Line a 25 cm x 35 cm tray with baking paper.
Note: Use a tray as close to this size as possible so the buns rise close together, creating softer buns. Trust me, it makes a difference.

Shape the Dough in to Buns:

Once the dough has doubled in size tip the dough on to a lightly floured bench and cut in to 12 equal pieces.
You can use a scale for accuracy here or you can eye ball it (which is what I often do).
Roll each of the pieces of dough in to balls, tucking the tiakarete (chocolate) inside the dough so it melts inside the buns.
You will see I don't use extra flour when I roll the buns as it prevents the ease of rolling. Refer to the video for an extra aid.

Second Rise:

Place the rolled buns in to the tray making sure there is even space between each one.
Once all the buns are in the tray, cover them with a tea towel.
Rise for 50 minutes to an hour on the bench.
15 minutes before the rising time is up, preheat the oven and prepare the crosses batter.

Preheat the Oven:

Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.

Make the Crosses Batter:

Add the puehu parāoa (flour), huka (sugar), pēkana paura (baking powder) and wai (water) in to a small bowl.
Whakaranuhia kia māene (mix until smooth).

Pipe the Crosses on to the Risen Buns:

Five to ten minutes before baking, add the mixture to a piping bag and pipe the crosses on to the risen buns.

Bake the Spiced Hot Cross Buns:

Once the rising time is up, slide them in to the oven.
Bake for 35 minutes and then check if they are cooked.
If the buns spring back when pressed on the underside of the buns, they are ready. If they stay pressed in, bake for five more minutes.

Melt the Glaze:

As they bake prepare the simple mōhinuhinu (glaze).
Gently melt the pata (butter) in a small pot on the stove or in a small heat proof bowl in the microwave.
Then stir through the marahihi māpere (maple syrup).

Glaze the Buns:

Remove the baked buns from the oven and brush the mōhinuhinu (glaze) all over with a pastry brush.

Serve the Hot Cross Buns:

Eat the buns warm with Whipped Vanilla Butter or Whipped Brown Butter for that extra touch.

Store the Hot Cross Buns:

These are always going to be best eaten fresh from the oven.
However, they can be stored in a plastic bag or container on the bench overnight. Slice them and toast them the next day or warm them in the microwave for 10 seconds.
Beyond a day, store them in a plastic bag and freeze for up to three months. Make sure to heat them to bring them back to life.

Video

Comments

LA

April 15, 2024 at 5:13 pm

Fantastic recipe!! I’ve made these twice over the Easter break. Everyone loved them. So soft and flavourful…. Love your recipes 😊

- Naomi Toilalo WhānauKai
  
  April 18, 2024 at 10:37 pm
  
  Oh that is so awesome! I'm so glad you like them - they are definitely a favourite of mine too!