Lemon & Ricotta Hot Cross Buns
A fresh take on the classic hot cross bun, these buns are soft and tender with a delicate lift of lemon zest. Ricotta lends a subtle, brioche-like richness while keeping the crumb light and beautifully moist. Best enjoyed warm, finished simply with butter, honey or a spoonful of lemon curd.
How long will it take?
2 hours
What’s the serving size?
Makes 12 buns
What do I need?
For the buns
- 600 g plain flour
- 70 g caster sugar
- 2 tsp dried yeast
- 1 tbsp finely grated lemon zest (about 2 lemons)
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp salt
- 250 g ricotta, well drained
- 250 mL warm milk
- 60g unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 cup sultanas or raisins (optional but delicious)
For the crosses
- 75 g plain flour
- ⅓–½ cup water (add gradually until pipeable)
For the glaze
- 60 mL lemon juice
- 55 g caster sugar
- Zest of ½ lemon (optional for extra brightness)
How do I make it?
- Make the dough by whisking together flour, sugar, yeast, lemon zest, mixed spice, cinnamon and salt in a large bowl.
- In a separate bowl, whisk the ricotta, warm milk, melted butter, egg and vanilla until smooth.
- Pour the wet ingredients into the dry. Using a wooden spoon or your hands, bring the mixture together into a sticky dough.
- Turn onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic (or mix with a dough hook for 5 minutes).
- Knead in the sultanas until evenly distributed.
- Place the dough in a lightly oiled bowl, cover, and leave to rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide into 12 equal pieces.
- Roll each piece into a smooth ball and arrange in a lined or greased 23 × 33-centimetre baking dish, spaced just slightly apart.
- Cover and let rise again for 30–40 minutes, until puffy.
- Make the crosses by mixing flour with enough water to form a thick, smooth paste. Transfer to a piping bag or zip-lock bag with the corner snipped.
- Pipe crosses over the buns.
- Bake at 180C for 22–25 minutes, or until golden and cooked through.
- While the buns bake, heat lemon juice, sugar and lemon zest in a small pot until the sugar dissolves.
- Brush the hot glaze generously over the warm buns as soon as they come out of the oven.
