For the buns

  • 500g strong bread flour
  • 300ml full-fat milk
  • 1 tsp salt
  • 75g caster sugar
  • 1 tbsp sunflower oil
  • 7g sachet fast-action yeast
  • 1 egg
  • 1 1/2 tbsp cinnamon PureChimp matcha green tea (or regular flavour)
  • 75g sultanas or dried cranberries
  • 100g chopped white chocolate
  • zest 1 orange


For the cross

  • 75g plain flour


For the glaze

  • 3 tbsp apricot jam


1. Boil the milk, remove from the heat and add 50g butter.

2. Put 500g strong bread flour, 1 ½ tbsp Purechimp matcha tea, 1 tsp salt, 75g caster sugar and 7g sachet fast-action yeast into a bowl.

3. Make a well in the centre & pour in the warm milk/butter mixture, add 1 beaten egg. Mix well with a wooden spoon, then bring everything together with your hands until you have a sticky dough.

4. Place the dough on a lightly floured surface and knead for 5 mins until smooth and elastic.

5. Put the dough in a lightly oiled bowl & cover with oiled cling film. Leave to rise in a warm place for 1 hr or until doubled in size.

6. Once risen, tip in 75g sultanas, 100g chopped white chocolate & zest of 1 orange. Knead evenly into the dough.

7. Leave to rise for another 1 hr. Covering with well-oiled cling film.

8. Divide the dough into 14 pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on baking trays lined with parchment, leaving enough space for the dough to expand. Cover with a clean tea towel and set aside to prove for 1 hr.

9. Heat oven to 220C. To make the cross, mix 75g plain flour with 5 tbsp of water, adding the water gradually until you form a paste.

10. Spoon the mix into a piping bag with a small nozzle. Pipe a cross over each bun.

11. Bake for 20 mins on the middle shelf of the oven, until golden brown.

12. Heat 3 tbsp apricot jam until melted & brush over the top of the warm buns.

Best served toasted with butter. Happy Easter!

Matcha White Chocolate Hot Cross Buns