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Delicious low sugar Berry and Cardamom Hot Cross Buns. A gorgeous variation on the traditional flavours.

Berry and Cardamom Hot Cross Buns

  • Author: Bernadette
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hours 45 minutes
  • Yield: 12 buns 1x
  • Category: Breakfast
  • Cuisine: Seasonal


  • 2 1/4 tsp yeast
  • 1 cup of warmed milk
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 4 cups of plain flour
  • 1 tsp cinnamon
  • 1 1/2 tsp cardamom
  • 50g butter
  • 1/2 cup dried blueberries
  • 1/2 cup dried cranberries
  • 2 eggs
  • 1/3 cup self raising flour
  • 1 tbsp honey (for the glaze)


  1. Whisk together the warm milk, yeast, honey and vanilla and leave for 10 minutes
  2. Meanwhile in a large bowl mix together the flour, cinnamon and cardamon and with your fingertips rub the butter into the flour. The flour will become breadcrumb like in texture. Add the berries and stir through
  3. Mix through the milk mixture and eggs with a spoon until a dough forms
  4. Turn out onto a well floured bench and knead for around 5 mins until the dough is smooth and no longer sticky. Form a ball with the dough
  5. Clean the mixing bowl and grease lightly with olive oil. Roll the dough to cover lightly with oil and cover with glad wrap or a clean tea towel and leave to rise in a warm room for 45 minutes
  6. When risen, punch down and knead again on a lightly floured bench for 5 minutes
  7. Cut into 12 even peices
  8. Shape the dough into buns by pulling down the sides and tucking them underneath the bottom of the bun. Repeat this 2 or 3 times per bun
  9. Preheat the oven to 200c
  10. Arrange the balls in rows of three on a lined baking tray, cove again with the glad wrap or towel and leave for a further 15 minutes
  11. In a small jug mix together the self raising flour with 1/4 cup of warm water and mix together. Pour into a small ziplock bag and carefully cut a hole in one of the bottom corners of the bag. Use this to pipe the crosses onto the bun. It is easiest to pipe in long lines across all the buns in the row.
  12. Bake in the oven for 10 minutes before reducing the temperature to 180c and baking for a further 12-15 minutes
  13. Remove the buns from the oven and immediately glaze with the honey thinned with a teaspoon of warm water
  14. Cool slightly then devour!


I make mine quite low in fruit and this is totally just personal preference, you could add another cup of dried fruit to this recipe.