Notella Hot Cross Buns

Make on Fresco
Makes 18 Prep Time 90 minutes   Cook Time 25 minutes   Rated:


There are few things I enjoy more than a warm buttery hot cross bun, homemade of course, on Good Friday. It always seems a leisurely quiet morning these days. Back when the kids were younger we were always camping, sleep deprived and more than likely happy to eat anything that didn’t have sand in it, but as I have hit grandma status, I am less keen to do anything less than glamping, so at home baking these is probably where you will find me.

Airy hot cross buns are made even more irresistible with chocolate, cherries ... and ... gooey, delicious, decadent hazelnut spread! You should make your own to really tip these over the edge into AWESOME...Plus then there is left over Notella to go the distance.

Pass the butter.

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  • Roux
  • 30 Grams flour
  • 30 Grams sugar
  • 120 Grams buttermilk
  • Dough:
  • 350 Grams bakers flour
  • Good pinch pink salt flakes BUY
  • 20 Grams butter BUY
  • 210 Grams buttermilk
  • Zest 1 orange, 1 lemon, finely grated
  • Few drops each cinnamon bark, wild orange, lemon oils
  • ½ Teaspoons each ground cinnamon, mixed spice
  • 7 Grams sachet dried instant yeast
  • 100 Grams dried sour cherries or other dried berries of choice
  • 100 Grams chocolate in pieces BUY
  • 100 Grams Notella Recipe
  • Cross:
  • 3 Tablespoons flour
  • 3 Tablespoons chocolate cocoa powder BUY
  • 1 Teaspoon Extra Virgin Olive Oil (EVOO) BUY
  • water as needed
  • Spice Glaze:
  • 50 Grams caster sugar
  • ½ Teaspoons mixed spice
  • 75 Grams water



Place Roux ingredients into Thermomix bowl and cook 3 min/80°C/speed 3. Cool slightly. Leave in Thermomix bowl.


Add flour, salt, butter, buttermilk, zests, oils, and spices to cooked Roux in Thermomix bowl and mix 10 sec/speed 6. Add yeast and knead 3 min/Interval.


Add cherries and chocolate and knead 1 min/Interval.


Scrape out onto floured Silpat mat and wrap in a tight ball. Prove until doubled.


Shape into buns with well floured hands. Approximately 60g per bun. Flatten each bun in the palm of your hand and place a teaspoon of Notella into the middle of the dough. Wrap the dough over the Notella and seal completely so there is no gaps in the dough.


Place onto lined baking sheet in a concentric circle, cover and rise until doubled.


Meanwhile make a paste for the crosses by mixing all ingredients together in a bowl with a spoon. Pipe crosses onto each bun. Place into cold oven and bake for 20-25 minutes at 180°C. Using a cold oven produces another little rise for your dough.


When you remove them from the oven, brush generously with the glaze immediately. You can pre-make these buns before Easter and just reheat them to serve.


Serve hot with lots of butter and more Notella if desired.


To make the glaze, place all ingredients into a small saucepan and stir over a medium heat until sugar is dissolved.


You can keep any remaining glaze and brush it on just before reheating and serving buns.

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