Temper Chocolate and Pastry’s hot cross buns

A classic springtime treat from award-winning pastry chef Steven Hodge

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Easter is right around the corner, and while this year’s Easter season will undoubtedly feel different from that of years past, being able to order goodies and sweets from local businesses like Temper Chocolate and Pastry will definitely help the holiday maintain its magic. 

The West Vancouver pâtisserie is now offering contactless pick-up and free delivery on the North Shore from April 9 to 12, but if you’re located outside of Vancouver, you can still treat yourself to a taste of Temper’s Easter 2020 collection, thanks to this hot cross bun recipe from Canadian pastry icon and Great Chocolate Showdown judge, Steven Hodge.


1½ cups bread flour
2 tbsp instant dry yeast
2 cups milk

Combine the flour, yeast and milk. Mix on low speed with a dough hook attachment for 2 minutes and on medium speed for 1 minute. Ferment in room temperature for 30 minutes.


2 ⅓ cups bread flour
2 eggs
1 tbsp lemon zest
½ cup butter
2½ tbsp honey
1 tsp molasses
¾ cup sugar
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp salt
Starter dough, recipe above
1 cup currents
3½ tbsp candied lemon peel
3½ tbsp candied orange peel
egg wash
Topping, recipe below

Preheat oven to 325F.

Combine the flour, eggs, lemon zest, butter, honey, molasses, sugar, cinnamon, nutmeg, salt, and the starter and mix for 4 minutes on low speed wth the dough hook and then for 4 minutes on high speed. Mix in currents and candied peel for 1 minute on low speed until smooth.

Rest the dough in room temperature until almost double in size, about 45 mins. 

Divide the dough into balls and place on a sheet tray lined with parchment, leaving about 8 cm between each bun. Lightly brush the dough with egg wash.

Rest the dough for another 45 mins. 

Brush the dough with egg wash again, pipe the topping into a cross on top of the buns, and them dry for 5 minutes. 

Bake for about 18 minutes, until golden brown.


1 cup butter
1 cup sugar
1/4 cup eggs, about 1 extra large egg
2/3 cup milk
1 tsp vanilla extract
1 1/2 tsp lemon zest
2 cups cake flour

While the dough is resting, prepare the topping.

In a mixer, mix the butter, sugar, eggs, milk, vanilla and lemon zest.

Add the flour and mix thoroughly, scraping down the bowl.

Add to a piping bag or a Ziplock bag with the corner cut for piping and use immediately.