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Ginger Beer Hot Cross Buns

This Bundaberg twist on a classic recipe comes from @grelle_

3.6/5 (30 Reviews)


  • 2 x 7g sachets dried yeast
  • 1/4 cup caster sugar
  • 1 1/2 cup Bundaberg Ginger Beer (room temp)

Dry ingredients

  • 4 cups plain flour
  • 1/2 cup powdered milk
  • 1 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ginger powder
  • 2-3 teaspoon finely diced glace ginger
  • 1 cup sultanas
  • 60g butter
  • 1 egg

Flour paste for crosses

  • 1/2 cup plain flour
  • 2 teaspoon caster sugar
  • 1/3 cup water


  • 1 tablespoon caster sugar
  • 1 teaspoon gelatin
  • 1 tablespoon water
16 hot cross buns 16 hot cross buns

Let's Bake!

  • Combine

    Step 1

    Combine yeast, sugar and warm Bundaberg Ginger Beer in a bowl, cover and stand in a warm place until mixture is frothy. Approximately 15 minutes.

  • Combine

    Step 2

    Sift dry ingredients into a large bowl, mix in yeast mixture, egg, sultanas and diced ginger.
    Mix well, cover and place in a warm spot until doubled in size. Approximately 45 minutes.

  • Combine

    Step 3

    Grease 23cm square slab pan.

  • Combine

    Step 4

    Turn dough onto a floured surface. Knead for 5 minutes. Divide dough into 16 equal size balls.

    Place balls into prepared pan, stand in a warm place until dough reaches top of pan. Approximated 15 minutes.

  • Combine

    Step 5

    Preheat oven to 200 degrees Celcius (fan-forced) or 220 degrees Celsius (standard)

  • Combine

    Step 6

    Mix flour, sugar and water together to form a smooth paste for crosses.

    Cut corner from clip lock bag. Place paste in bag and pipe crosses on buns.

  • Combine

    Step 7

    Bake in the oven for 20 minutes until browned.
    Turn onto a wire rack and brush with warm glaze.

  • Combine

    Make the glaze

    Put ingredients in a small saucepan. Stir without boiling until sugar and Gelatine are dissolved.