Last Updated: Tuesday, January 10, 2012 16:48


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Hot Cross Buns

These hot cross buns are of course not quite like the yeast product, but they are excellent substitutes for those still nervous about baking with yeast.



500 g Bokomo Cake Flour (4 x 250 ml)


ml Moirs baking powder


5 ml Salt


15 ml mixed spice


43 ml ground cloves


60 g Pure Sugar (75 ml)


125 g butter or margarine, at room temperature (135 ml)


200 g Safari cake mix (335 ml)


300 ml milk


50 ml water


1 Notwane Egg, mixed with 25 ml milk

  • Glace icing:


    160 g Moirs icing sugar (310 ml)


    30 ml milk


    2 ml Moirs almond essence metode


Heat oven to 200ºC (400 ºF) 2.
Sift cake flour, baking powder, salt, mixed spice and cloves.
Add sugar.
Rub butter into dry ingredients until mixture resembles breadcrumbs.
Add cake mixture and mix.
Gradually add milk and water.
Shape into 12 even-sized balls.
Put next to each other on greased baking sheet so that sides just touch, and cut a deep cross on each with a sharp knife.
Brush with egg and milk mixture on top.
Bake in preheated oven for 25-30 minutes.

Glace icing:

Mix all the ingredients until smooth.
Put in piping bag and decorate with a thin cross after buns have cooled.


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