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Fig and pecan hot cross buns

Nothing compares to the smell of fresh hot cross buns. Fragrant, fluffy, and delightful homemade hot cross buns are the ultimate Easter food here in Australia. Perfect for sharing with families and friends over a cuppa, hot cross buns have become a tradition, a good time for family gathering and celebration.

Callum Hann – MasterChef’s 2020 finalist has created this unique recipe to share with ACH Group’s community this Easter. It is easy to make and requires little to no efforts as most of the ingredients are in season. Figs add some sweetness to the recipe and pecan brings out the beautiful nutty flavours which makes it a sensational combination. Let’s get started!

Easter hot cross buns recipe by Callum Hann


  • 4 cups plain flour, plus ½ cup extra
  • ⅓ cup caster sugar, plus 2 tablespoons extra
  • 2x 7g sachets of dried yeast
  • 2 teaspoons ground cinnamon
  • 1 cup dried figs, roughly chopped
  • ½ cup pecans, roughly chopped
  • pinch of salt
  • 40g butter, melted
  • 300ml milk, warmed
  • 2 eggs, lightly beaten


  1. Combine 4 cups flour, ¼ cup caster sugar, yeast, cinnamon, figs, pecans and salt in a large bowl. Make a well in the centre. Add butter, milk and eggs and mix with a wooden spoon until dough starts to come together.
  2. Turn dough onto a floured surface. Use clean hands to knead for 10 minutes or until dough is smooth. Place in a lightly oiled bowl and cover with plastic wrap. Set aside in a warm place for 1-1½ hours or until dough doubles in size.
  3. Preheat oven to 180°C (fan-forced). Line a baking tray with baking paper. Knock back dough using your fists to its original size. Divide dough into twelve evenly sized balls. Arrange balls on the lined baking tray about 1cm apart and cover with plastic wrap. Set aside in a warm place for another 30 minutes or until buns double in size.
  4. Meanwhile, make a flour paste. Mix remaining ½ cup flour and ¼ cup water in a small bowl until smooth. Add a little more water if necessary. Transfer paste to a piping bag. Pipe flour paste over buns to form crosses. Bake buns for 18-20 minutes or until buns are light golden and springy to touch.
  5. To make a glaze, combine remaining 2 tablespoons caster sugar and ⅓ cup water in a small saucepan over low heat. Stir until sugar dissolves. Brush warm glaze over warm hot cross buns.

And there you have it – figs and pecan hot cross buns from your own kitchen. Homemade hot cross buns are delicious as they contain no preservatives or additives which is much healthier comparing to store-bought ones. Making hot cross buns can be a fun family activity leading up to Easter. Why not treat your families and friends with some fresh homemade hot cross buns this Easter?

About Callum