Hotcross buns, cinnamon rolls and chocolate cake recipes to try for Easter

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Try these classic Easter recipes.
Try these classic Easter recipes.
Photo: Taryne Jakobi

Easter bakes
Photo: Taryne Jakobi

Moist chocolate cake

Makes: 1 large cake

Prep time: 3 hrs


1 3/4 cups cake flour

125 g butter

1 cup castor sugar

3 extra large eggs

2 T apricot jam

1 T instant coffee powder

1 cup boiling water

3 T cocoa powder

2 tsps bicarbonate of soda

Pinch salt

Icing 125 g butter

1 1/2 cups icing sugar

3 T cocoa powder

1 tsp vanilla essence

1 T milk 75% dark chocolate

Easter bunnies and mini eggs


1. Preheat the oven to 180°C. Cream butter and sugar in a bowl. Add eggs, one at a time, beating well until light and fluffy. Add apricot jam. Add coffee to boiling water and leave to cool slightly.

2. Sift the dry ingredients and add to the egg mixture, alternating with coffee. Pour into two lined, greased cake tins and bake for 20–25 minutes. Cool slightly in tin, then turn out onto a wire rack.

3. For icing: Beat all the ingredients (except chocolate) until creamy. Sandwich the cakes and ice the top. Sprinkle grated chocolate and top with bunnies and mini eggs.

Easter bakes
Photo: Taryne Jakobi

Hot cross buns

Makes: 20

Prep time: 2 hrs


8 cups flour

2 cups warm milk ½ cup butter

4 T sugar

1 pkt instant yeast

2 eggs

1 tsp salt

3 T mixed spice

3 T cinnamon

1 cup sultanas ¾ cup flour

1 T sugar ¼ cup water

¼ cup warm jam


1. In a bowl combine milk, butter, sugar and yeast. Allow to stand for 10 minutes until frothy. Add eggs and mix. Sift flour, salt and spices. Add sultanas, and mix until a sticky dough forms.

2. On a lightly floured surface, knead the dough until smooth and elastic. Coat a bowl with oil or cooking spray. Place dough and cover with damp cloth to rest in warm place and double its volume.

3. Divide dough into small balls, place on baking tray, cover with damp cloth and leave to rise further for 30 minutes.

4. Mix flour, sugar and water. Place in a piping bag fitted with a small round nozzle. Create crosses on the buns. Bake for 20 minutes or until golden brown. Remove and brush with warm jam.

Easter bakes
Photo: Taryne Jakobi

Cinnamon and Nutella buns

Makes: 20

Prep time: 2 hrs 15 mins


6 1/2 cups flour

1 1/2 cups warm milk

1/2 cup melted butter

1/2 cup castor sugar

1 pkt yeast

1 egg, beaten

1 tsp salt

Cooking oil or spray

4 T butter

1 cup loosely packed brown sugar

4 T cinnamon Nutella chocolate spread

1 1/2 x 110 g tubs cream cheese

4 T butter

4 T milk

1 T vanilla essence

1 1/2 cups icing sugar


1. Preheat the oven to 180°C. Mix milk, butter, sugar and yeast in a bowl. Allow to stand until frothy. Add egg to the mixture and stir.

2. Sift flour and salt into the bowl, and mix until a soft dough forms. Turn out onto a lightly floured surface. Knead until smooth and elastic, occasionally rolling the dough onto the floured surface.

3. Coat a large bowl with cooking oil or spray. Transfer dough to the bowl, cover with a damp cloth and leave to rise for 30 minutes or until double in size.

4. Divide the dough into two. Roll out the first one into a rectangular shape. Brush with melted butter, and sprinkle with brown sugar and cinnamon. Roll up and seal the ends, then cut into equal slices. Roll out the second dough. Cover with chocolate spread, then roll up and tie the ends. Slice into equal portions.

5. Place buns on baking tray, packed closely together. Cover with a damp cloth and leave to rise for 30 minutes.

6. Bake for 25 minutes.

7. Beat the cheese, butter, milk and vanilla essence. Sift in the icing sugar and beat until smooth. Pour over the hot buns, and bake for 3 minutes. Serve warm.

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