Pounamu Protein Hot Cross Buns

Freshly baked protein hot cross buns with chocolate chips. Made using Pounamu Protein Cinnamon, Honey and Cereal Immune Defense Blend.

Protein Hot Cross Buns

Hot cross buns are one of our favorite Easter recipes. This sweet, but spiced bread roll is perfect to pair with your morning coffee or tea. This recipe is simple to make, customizable to your liking, and has added protein!

Prep time: 2 hours
Cook time:
20 minutes
Total time:
2 hours 20 minutes
Servings: 12


  • 1 cup warm water
  • 1 envelope of quick-rise yeast
  • 3 tablespoon sugar
  • 1 large egg
  • 2 cups all-purpose flour plus 2 tbsp
  • ½ cup of Pounamu Protein Powder (Natural, Vanilla, and Cinnamon, Honey, Cereal all work great!) 
  • 1 tablespoon olive oil
  • 1 pinch of salt
  • 2 teaspoons ground cloves
  • 3 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • 1 cup dried raisins, cranberries, chocolate chips or a mixture of raisins/currents/peel

For the cross

  • ½ cup all-purpose flour
  • ¼ cup plus 6 tsp of water

For the glaze

  • ⅓ cup apricot or orange jam
  • 2 tablespoons water
    1. Line a baking tray with parchment paper and dust lightly with some flour, or oil/butter the bottom and edges of your pan. 
    2. In the bowl or stand mixer, add the warm water, yeast, sugar, egg, flour, olive oil, salt, cloves, cinnamon, ginger, and raisins or chocolate chips.
    3. Using a dough hook attachment, mix the ingredients on low speed for 4-5 minutes until they have come together. If using a stand mixer, a paddle attachment will also work well. Of course, you can mix by hand with a wooden spoon!
    4. Dust your table or bench with some flour and put the dough onto the work surface.
    5. Sprinkle some extra flour on top of the dough if it seems sticky, then knead it until it is light, smooth, and no longer sticky. Form the dough into a ball.
    6. Oil a bowl and transfer the ball of dough into the bowl.
    7. Cover with plastic wrap and leave in a warm, humid place until doubled in size.
    8. Once the dough has risen enough (usually an hour), transfer it to a floured surface and knock out all of the air from it.
    9. Roll the dough into a log shape and cut it into 12 even sized pieces.
    10. Roll each piece into a tight ball and place it on your prepared baking pan in a 4 x 3 pattern. Each ball of dough should almost be touching.
    11. Cover with a clean towel and let rise for another hour or until they have started to rise and touch sides with each other.
    12. Preheat the oven to 375° F.
    13. While the buns are rising, make the mixture for the cross. Mix the water and flour together to form a smooth paste. Add in water by the tablespoon until you achieve the right consistency.
    14. Once the buns have risen, using a piping bag with a very thin nozzle or zip lock back with the corner snipped off, squeeze the cross mixture across the buns in both directions to form the cross.
    15. Place in the oven and bake for approximately 20 minutes or until golden brown.
    16. Bring the jam and water to a boil in a pot. Simmer until thin and runny.
    17. Glaze the buns using a pastry brush and let cool. Best served the same day.
    18. Enjoy!
    • We used chocolate chips for this recipe so the whole family will enjoy (we have picky eaters at home!), but traditionally these are made with raisins. Use the same measurement for either! 
    • Keep in an air tight container and cut in half to reheat in the toaster being, careful not to burn.

    Freshly baked protein hot cross buns with chocolate chips, one is cut in half with a dollop of butter. Made using Pounamu Protein Cinnamon, Honey and Cereal Immune Defense Blend.