Name: Hot Cross Buns - Rohi Rīpeka (Overnight Version)
Prep time: 30 min
Cook time: 40 min
Total time: 970 min
Ingredients: ¾ C (185 ml) miraka aromahana (lukewarm milk); ⅔ C (165 ml) wai wera (hot water, from the tap); ⅔ C (145 g) huka (sugar, any kind 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 rounded tsp raukikini katoa (allspice); 1 ¼ rounded tbsp raukikini whakauruuru (mixed spice); 1 ¼ rounded tbsp hinamona (cinnamon); 2 tsp (10 g) tote (salt, fine); 2 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%) You can add extra if you like a stronger chocolate bun.; ⅔ C 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); ¼ C (60 ml) wai (water); 30 g pata (butter); ¼ C marahihi māpere (maple syrup). This can be swapped with apricot jam or honey.

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Make my delicious Spiced Hot Cross Buns but turn them in to these Overnight Hot Cross Buns instead. Rising the dough overnight deepens the flavour and means much less prep time on baking day. Manipulating the pokenga (dough) in to buns becomes easier too. So many wins, so let's bake. 🥄

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.

Make this pokenga mōkarakara (flavoursome dough), let it rise for an hour and then do the remainder of the bulk rise in the fridge overnight. The next day roll it in to buns, pipe the crosses on and bake them fresh for those you love. Smear them with Whipped Vanilla Butter or Whipped Brown Butter for that extra touch.

More Hot Cross Bun Recipes:

If you make the dough and bake it on the same day, head to this Hot Cross Bun recipe. Are you feeling a bit more adventurous? Then try my Nutella Hot Cross Buns or Biscoff Hot Cross Buns, both of them have a gooey centre which is so lush. 🤤

Videography and photography by Sarah Henderson.

Ingredient Tips for the Overnight 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 OVERNIGHT 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 spices in it. Naomi is about to add cubed butter on top out of a small glass.

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.

Naomi Toilalo is wearing a bright pink shirt and is kneading a spiced dough on a wooden table.

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 1 - 2 tablespoons 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. Again, the dough will be sticky but you can slowly add up to ¼ cup of extra flour as you knead, if you want.

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 edges and knead it by hand until it is distributed well.

A heavily spiced dough sits on a wooden table.

5. First Rise (on the bench):

Add it a bowl, cover it with a tea towel or a bowl cover and leave it to rise on the bench for one hour.

6. Second Rise (in the fridge):

After it has risen for an hour on the bench, place it in the fridge for 8 - 16 hours to slowly rise.

7. Prepare the Baking Tray:

The next day, line a 25 cm x 35 cm tray with baking paper.

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.

On a wooden table, spiced dough is shaped in to a buns. A couple of other dough are on the side of frame and a black tray lined with brown baking paper is at the front edge of the frame.

8. Divide the Dough in to 12 pieces:

Tip the risen dough on to the bench and cut in to 12 equal pieces. Use a scale for accuracy here or eye ball it (which is what I often do).

9. Shape the Overnight Hot Cross Buns (The Next Day):

Roll each of the pieces of dough in to balls, tucking the tiakarete (chocolate) inside the dough so it melts inside the buns.

Don't use extra flour when you roll the buns as it prevents the ease of rolling. Refer to the video on how to roll the buns.

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

A black tray is lined with brown baking paper and four spiced buns studded with dark chocolate are in a row in the tray.

10. Third and Final Rise:

Once all the buns are in the tray, cover them with a tea towel.

Rise for 2 hours on the bench. The reason this rise is so long is because we have put the yeast to sleep in the fridge so stick to this time.

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

11. Preheat the Oven:

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

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.

12. Make the Cross 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).

13. Pipe the Crosses on to the Buns:

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

14. Bake the Overnight Hot Cross Buns:

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

Bake for 35 - 40 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 the dough 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.

15. Make 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).

16. Glaze the 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 overnight hot cross bun is cut open. One piece has the piped whipped vanilla butter recipe on it that Naomi has just placed down with a bread and butter knife. A tray of spiced hot cross buns sits in front of the plate.

17. Serve the Overnight Hot Cross Buns:

Enjoy warm as they are with a good smear of Whipped Vanilla Butter or Whipped Brown Butter for that extra touch.

A wooden board sits on a wooden table. A brown ceramic plate is on the board and an overnight 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.

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.

Need some more? Then check out these

Parāoa (Bread) Recipes

There is a recipe here for everyone's taste!

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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.

An overnight hot cross bun has been opened and is on a plate, it has piped butter on one side. Behind it is a tray of more hot cross buns.

Print Pin

Hot Cross Buns - Rohi Rīpeka (Overnight Version)

Delicious overnight hot cross buns steeped in deep flavour of spice, orange, dark chocolate and cranberries.

Course Baking

Cuisine Bread

Keyword best homemade hot cross bun recipe, hot cross bun recipe, Hot cross buns, Hot cross buns with chocolate, overnight hot cross bun recipe, overnight hot cross bun recipe nz, te reo Māori

Prep Time 30

Cook Time 40

Rising Time 15

Total Time 16 10

Servings 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 (145 g) huka (sugar, any kind 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 rounded tsp raukikini katoa (allspice)
1 ¼ rounded tbsp raukikini whakauruuru (mixed spice)
1 ¼ rounded tbsp hinamona (cinnamon)
2 teaspoon (10 g) tote (salt, fine)
2 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%) You can add extra if you like a stronger chocolate bun.
⅔ C 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)
¼ C (60 ml) wai (water)

The Glaze - Te Mōhinuhinu

30 g pata (butter)
¼ C marahihi māpere (maple syrup). This can be swapped with apricot jam or honey.

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).
Stir it with a knife until a rough dough comes together and then it is time to knead.

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 1 - 2 tablespoons 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.
Again, the dough will be sticky but you can slowly add up to ¼ cup of extra flour as you knead, if you want.

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 by hand until it is distributed well.

First Rise (on the bench):

Add it a bowl, cover it with a tea towel or a bowl cover and leave it to rise on the bench for one hour.

Second Rise (in the fridge):

After it has risen for an hour on the bench, place it in the fridge for 8 - 16 hours to slowly rise.

Prepare the Baking Tray:

The next day, 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.

Divide the Dough in to 12 pieces:

Tip the risen dough on to the bench and cut in to 12 equal pieces.
Use a scale for accuracy here or eye ball it (which is what I often do).

Shape the Overnight Hot Cross Buns (The Next Day):

Roll each of the pieces of dough in to balls, tucking the tiakarete (chocolate) inside the dough so it melts inside the buns.
Don't use extra flour when you roll the buns as it prevents the ease of rolling.
Refer to the video on how to roll the buns.
Place the rolled buns in to the tray, making sure there is even space between each one.

Third and Final Rise:

Once all the buns are in the tray, cover them with a tea towel.
Rise for 2 hours on the bench.
The reason this rise is so long is because we have put the yeast to sleep in the fridge so stick to this time.
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 Cross 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 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 Overnight Hot Cross Buns:

Once the rising time is up, slide them in to the oven.
Bake for 35 - 40 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 the dough stay pressed in, bake for five more minutes.

Make 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 Overnight Hot Cross Buns:

Enjoy warm as they are with a good smear of 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.