Found: A Hot Cross Bun Recipe That's 100% Guilt Free

Katie Fowler
by Katie Fowler

Here at MyDomaine Australia HQ, we’re big fans of cooking up wholesome versions of our favourite Easter treats, and The Healthy Chef Teresa Cutter is a master at creating these mouthwatering delights. We tried her recipe for healthy hot cross buns recently, and after eating the delectable treats, we realised it would be unfair of us not to share them with you, dear readers.  

Don’t be turned off when you see ‘day one’ and ‘day two’ on this recipe by Cutter, the method is actually really simple. Aside from letting the dough rest overnight, making these buns will take around 30 minutes, and they are an absolute show-stopper. This delicious Easter snack is made from wholemeal spelt, rye, plump raisins, honey, cinnamon, and vanilla, making it the ideal guilt-free treat.

Scroll down for Teresa Cutter’s simple and healthy hot cross bun recipe, and then shop some of our favourite baking essentials.



Makes 24 buns.


Start this recipe the day before you want to serve

320g wholemeal spelt flour

50g rye flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon sea salt

grated zest of 1 orange

10g fresh yeast or 1 sachet 5 g dried yeast

250ml milk (your choice of type)

2 tablespoons raw honey

1 teaspoon vanilla paste

150ml extra virgin olive oil

2 organic eggs

300g raisins or golden sultanas

100g dried chopped apricots

melted dark or white chocolate for crosses


Day 1

  1. Combine the flours, yeast, honey, milk, eggs, orange zest, vanilla, and salt into the bowl of your bench-top mixer.
  2. Mix with a dough hook at low speed until combined, then increase the speed to medium and mix for about eight minutes or until smooth.
  3. Add the oil slowly, a little at a time until it is all incorporated into the dough. Take your time and don’t add too much at once.
  4. Add the raisins and apricots and stir gently until mixed in then turn off your mixer and remove the bowl.
  5. Cover your bowl with plastic wrap and allow to rest at room temperature for about one hour.
  6. Place the dough into the fridge overnight to rest and develop for a further 12 hours. This dough is quite sturdy, so if you go over 12 hours, that’s ok, as long as you cook the dough the following day. Resting also loosens the dough so you end up with a light and fluffy hot cross bun.

Day 2

  1. Divide dough into 24 even-sized portions.
  2. Leave to prove in a warm place for about two hours. This depends on the warmth of your kitchen. You can turn the oven on just to warm the kitchen to help them prove, and they should double in size.
  3. Preheat oven to 180 C.
  4. Make an egg wash using one whole egg and two tablespoons of milk.
  5. Brush tops of the buns with egg wash.
  6. Bake for 35 – 40 minutes or until golden and baked through.
  7. Cool slightly.
  8. Melt chocolate then pipe over the buns before serving. Enjoy.

If you're looking for a more chocolate-filled option, watch below for Recipes by Carina's decadent option

Explore: Easter

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