Brandy Infused Easter Hot Cross Buns

Introduce warmth and nostalgia to your Easter offerings with a hot-cross buns that feel both, familiar and thoughtfully elevated.

Infused with the smooth depth of Queen Professional’s Natural Brandy Flavour, these treats bring together soft, aromatic dough balanced with gentle spice and a delicate, fragrant finish. Ideal for caterers and foodservice teams seeking a refined interpretation of a seasonal favourite, these buns offer consistency, comfort and a memorable point of difference for your autumn menus.

Recipe by Queen Professional Brand Ambassador & Pastry Chef Angelica Iuliano

Prep

15-30 minutes

Cook

2 hours 30 minutes, plus rest time

Portions

12 buns

Download Recipe

Hot Cross Buns

(Prep Time: 15 minutes, Cook Time: 2 hours 30 minutes, plus rest)

350g milk, luke-warm
14g dried yeast
0.3g salt
550g plain flour
0.5 tsp cinnamon or mixed spice
60g butter, melted
150g dried mixed fruit
50ml Queen Professional Natural Brandy Flavour 

Flour Cross

(Prep Time: 10 minutes)

75g plain flour
60ml water
1 tsp Queen Professional Natural Brandy Flavour 

Brandy Syrup

(Prep: 5 minutes, Cook Time: 5 minutes)

15ml Queen Professional Natural Brandy Flavour 
70ml water
25g caster sugar

  1. Place the Queen Professional Brandy Flavour in the bowl with the dried fruit and mix together. Set aside until needed. Place the milk, yeast, salt and a pinch of sugar into a bowl and whisk together by hand. Cover with plastic and place in a warm area for 10 minutes, until frothy. Sift together flour, cinnamon sugar, and add yeast mixture. Add the melted butter and egg.
  2. Place onto a machine with the dough hook attachment and mix on speed 3 for 9 minutes. Add in soaked fruit and mix for another minute until a smooth dough ball is formed. Place the dough into a lightly oiled bowl, cover with plastic wrap and set aside in a warm area for 1-1.5 hours or until the dough has doubled in size. Knock the air back and divide into 12 x 100g balls, shape and place into a "lamington" try, 1 cm apart. Cover with plastic and place in a warm area for 30 minutes, or until the balls have doubled in size.
  3. Mix ingredients for the flour cross together until smooth, and place into a piping bag with a small opening. If the mixture is too thick, add a small amount of water, it should be pipeable after. Place ingredients for the brandy syrup in a small pot and boil for 5 minutes.
  4. Pre-heat oven to 200° C, low fan. Pipe flour crosses on top of buns, slowly, allowing the mixture to fall onto the buns evenly. Place in the over for 20 minutes or until a clean skewer test is achieved. Remove the hot cross buns from the oven and brush over sugar syrup whilst both are still warm.

Products used in this recipe

Natural Brandy Flavour 500 mL

1-96-000157

View All

Other Recipes To Try

Hazelnut Sfingi with Ricotta Filling

Hazelnut Sfingi with Ricotta Filling

Lemon Meringue Tartlets

Lemon Meringue Tartlets

Brandy Spiced Christmas Mousse with Cranberry Cookie

Brandy Spiced Christmas Mousse with Cranberry Cookie