In the Kitchen : Hot Cross Buns


It’s not yet been a week since we arrived at our new home in Southern Ontario, Canada. A long drawn-out journey from the children’s native home in Australia. They have squealed with joy and delight in seeing their first snow. The below zero temperatures are something we are all getting used to- we’re still very much drawn outdoors despite the cold weather. So, we rug up, layer upon layer, head outside and then come back in to enjoy plenty of hot tea and warm meals together. Although we are still coming into our new family rhythm, amongst unpacking and many unavoidable errands, we are also busying little hands planning, crafting, baking and decorating for Easter.

These hot cross buns were made entirely by the older children without help (hooray!). The crosses are a bit rustic looking but filled with house with a spicy warm fragrance and melted in our mouths with plenty of added butter.

Rustic Hot Cross Buns


  • 4 cups spelt flour
  • 14g (4 tsp) dried yeast
  • 1/4 cup raw sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • pinch of salt
  • 1 1/2 cups currants or raisin
  • 40g butter
  • 1 cup of milk
  • 2 eggs, lightly beaten
  • (optional coconut oil to help with sticky kneading)

For the crosses

  • 1/2 cup plain flour
  • 4 to 5 tablespoons water

Let’s Begin

  • Melt the butter in a saucepan over low heat, add the milk and heat very gently until warm.
  • Take off of the heat, add the sugar and yeast, stir well and let it sit (until frothy or bubbly)
  • Mix the flour, cinnamon, ground cloves and salt together in a  large bowl, add the beaten eggs and the frothy/milky yeast mixture
  • Stir to incorporate, add raisins or currants, then remove sticky dough from the bowl and begin to knead adding more flour or a bit more water if necessary
  • We also added a bit of coconut oil to our hands to help with the kneading and make the dough less sticky)
  • Place the kneaded dough back into the bowl and cover with a wet dishtowel and place in a warm spot to rise for 30 minutes
  • Add the water to the flour to make a flour paste for the crosses
  • Preheat the oven to 190C (375F)
  • Remove from the bowl, roll into small balls and place them slightly touching each other on a lined baking sheet
  • Paint the paste to create crosses on the buns (the corner of a ziplock bag works well as piping)
  • Bake for 20-25 minutes until golden on top

Meagan Wilson is a parent educator and author of the now-retired seasonal series of Whole Family Rhythms. After finishing a BA, she went on to complete her Foundations in Steiner Education and Anthroposophy at Sydney Steiner College, as well as her Waldorf Early Childhood Certification at the Rudolf Steiner Centre in Toronto. She has received her certification as a Simplicity Parenting Family Life Coach and has supported hundreds of parents to create a strong family rhythm unique to their own values and culture. She has four young children. Meagan provides resources, support and information to parents who are looking for a bridge to cross between their unique family life and their children’s (often but not always) Waldorf schools.