Coconut and rose hot cross buns

Floral twist on an Easter classic.


  • 350g strong flour
  • 150g spelt flour
  • 160ml milk
  • 70ml water
  • 1 egg
  • 1 tsp salt
  • 2 teaspoon of yeast
  • 1 teaspoon of mixed spice
  • 50g sugar
  • 50g butter
  • 2 tablespoons of rose water
  • 4 tablespoons of desiccated coconut

Topping ingredients:

  • 75g plain flour
  • 1 teaspoon of ground cinnamon
  • 75ml water
  • 4 tablespoons of apricot jam


Start by heating the butter and water until the butter has melted
Take off the heat and add pour the milk in to cool the mixture down
Combine all the dried ingredients
Add the egg to the flour, followed by the milk mixture and rose water
Bring together and knead on the surface for 10-15 minutes until smooth and elastic
Leave to rise in a bowl covered with a clean tea towel in a warm room for 90 minutes
Divide into 12 balls and shape into buns
Leave covered for another hour
Preheat the oven to 220C
Make the paste for the topping by gradually adding the water into the flour and mix throughly, mix in the cinnamon
Pipe on top of the buns in a cross shape and place into the oven
Turn the temperature down to 200C and bake for 25 minutes
In the meantime, gently heat the jam and push through a sieve, keep warm
Take the buns out of the oven and and check that they are cooked by tapping the underside – they should sound hollow
As soon as they come out of the oven, brush them with the jam and leave to cool