Fig & Rosemary Hot Cross Buns


Our resident chef Jono Fleming is back and just in time for Easter!  He’s got a delicious hot cross buns recipe for us; they are a little bit fancy and apparently easy to medium on the difficulty scale for those of us amateur bakers out there. The trickiest part is letting the dough sit for an hour and half to rise, but all you have to do is distract yourself with something else – go for a walk, have a shower, do the dishes. Before you know it…ding!  Here’s what he has to say about them:  

“One of my favourite things about Easter isn’t all the chocolate (although I won’t say no…). It’s the hot cross buns! Don’t freak out about making your own dough, it’s actually really easy and it’s a fun recipe to get the kids into the kitchen and help out. These will make the fluffiest, softest, hot cross buns you’ve ever eaten. These are best served fresh out of the oven, they won’t last long.” – JF




50g butter

300ml milk

2 eggs lightly beaten

2 sachets of dried yeast (7g each)

4 cups of plain flour

¼ cup of caster sugar

1 ½ tsp mixed spice

pinch of salt

1 ½ cups of semi dried figs, chopped roughly

1 tbs rosemary, finely chopped

Flour paste

½ cup plain flour

6 tbs water


1/3 cup of water

2 tbs caster sugar

pinch of cinnamon

blue cheese to serve *or butter (lots of butter) if blue cheese isn’t your thing.



In a small saucepan, over a medium heat, melt the butter and add the milk. Heat until the butter is melted and combined with the milk. Set aside to cool down a little.

Combine the yeast, flour, sugar, mixed psice, salt, figs and rosemary in a large bowl. Add the eggs to the milk and butter mixture and pour into the dry ingredients. Mix the ingredients together till it comes together then tip them onto a floured surface. Knead the dough for about 5 minutes, it should be soft, smoothe and just a little bit sticky.

Oil a large bowl and place the dough in, cover the bowl with plastic wrap or a damp tea towel and set aside in a warm spot, for about an hour or until the dough doubles in size.

Preheat your oven to 180 degrees. I lined a large tart tin with baking paper, you can use a spring form cake pan, or a regular oven tray. When the dough is risen, shape into 19 small balls. Arrange the balls in a circular pattern, and set aside for about 10 minutes, covered with plastic wrap.

In a small bowl, mix the plain flour and water together to get a thick paste. In a small ziplock bag or piping bag, cut the tip off the corner and pipe a cross pattern over the dough balls.

Place the tray into the oven and cook for about 25 minutes or until the buns are golden brown.

While the buns are baking, mix the water, sugar and cinnamon in a small pan until the sugar is dissolved.

When the buns are taken out of the oven, immediately brush the glaze over the top. This will give them that glossy, shiny top.

Serve with butter or to be a bit decadent, take some blue cheese and sandwich it between the warm buns. It’s rich and a bit crazy but works beautifully with the figs and rosemary.


Holy yum town! I’ve been a bit more adventurous in the kitchen lately, so I’m definitely going to try my hand at these over the Easter holidays. What about you?

Happy Easter and happy baking friends!


Photography & Recipe: Jono Fleming for The Transcontinental Affair

For more of Jono’s brand of deliciousness, check out his instagram