Easter Scrolls and Hot-Cross Buns!


As the Holy Week marches on, I feel the urge to get my hands in more festive doughs! What could be better than home-made hot cross buns and scrolls? With the warm tang of cinnamon, the liveliness of orange peel and the opulence of chocolate, they are definitely going to be on offer at my Easter table this year.


For the ferment:

1 tablespoon of dry yeast

150 ml (2/3 cup) ml lukewarm milk

1 tablespoon honey

100 gr (3/4 cup+1 tablespoon) all-purpose flour

Finely grated zest of 1 orange

Dissolve the yeast in milk. Stand for 5 minutes then add the other ingredients and mix with a wooden spoon until well incorporated.

Cover with a tea towel and rest for 1 hour or until it has doubled in size


Risen ferment

250 gr (2 cups) of all-purpose flour

50 gr (1/4 cup) of soft butter, cubed

1 teaspoon of cinnamon

1/4 teaspoon ground clove

100 (1/2 cup) gr of sugar

1 egg

3 tablespoons of floured, mixed peel

3 tablespoons chocolate chips

Criss-Cross dough

4 tablespoon of flour

2 tablespoon of water

Mix together of form a soft, pliable dough

Egg wash

1 egg+2 tablespoon of milk

Beat egg with milk and brush on the buns just before baking


1/3 of a cup ml of milk, 2 tablespoons of brown sugar, 1 teaspoon of cinnamon

Simmer of milk with 2 sugar and  cinnamon.

Stir until sugar is dissolved and the glaze is slightly reduced.

How to

1. In a large bowl, or using a stand mixer, add flour to the ferment, then the butter, a little at a time, the spices and the sugar. The dough will be a little dry at this stage.

2. Add 1 egg and knead for 15 minutes or until the dough is smooth and silky and is see-through if stretched with your fingers. Shape the dough into a ball and rest, covered with a tea towel for 20 minutes.

3. Stretch the dough with floured hands to shape a rectangle.

4. Sprinkle the surface with mixed peel and chocolate and roll the dough tightly, as if rolling up a cigar. Shape back into a ball and leave to prove in a floured bowl for 2-3 hours.

5. Stretch the dough one more time, fold it into three then shape into a log. Cut the log into 6. Shape 3 pieces into long ropes, roll them up to resemble snails and leave them to rest onto an oven try lined with baking paper. Shape the remaining 3 pieces into balls and place them next to one another on the oven tray.

6. Make the paste for the crosses. Roll it up and place on top of the balls in a criss-cross patters.

7. Leave to prove for 45 minutes.

8. Heat your oven to 180 C (340 F)

9. Glaze the buns and the scrolls with egg wash and bake for 20/25 minutes or until golden and cooked through.

10. While the oven does its job, make the milk glaze.

Take the buns and scrolls out of the oven, brush the milk glaze over them and allow to cool on a rack, at room temperature.



Happy Easter!

Silvia’s Cucina is on FacebookTwitter, Instagram and Pinterest

15 Comments Add yours

  1. Caroline Mediati says:

    They look delish!!

  2. Thanks Caroline! What are you doing this Easter?

  3. Oh, these are divine, Silvia! I need several dozen for my crowd!! xoxo Ally 🙂

    1. Thanks Ally! You are so sweet!Whats cooking in your kitchen for Easter?

  4. Monica0675 says:

    Silvia che meraviglia! sei una maga in cucina 😉 Un saluto. Ti seguo da tanto su fb.

    1. Grazie Monica, mi fa tanto piacere!

      1. Monica0675 says:

        Silvia, ho una tua meravigliosa ricetta, riuscitissima che ho fatto una marea di volte e ne vado matta!: i cantuccini… io li faccio con le mandorle. A presto!

      2. Mamma che buoni….

  5. Adri says:

    Oh, those look just perfect. I’ve got to try them! Everything on your site is really lovely. It is just one fabulous post after the next. Brava, bravissima!

    1. Thank you Adri! Buona Pasqua!

  6. Sunny says:

    These look absolutely mouthwatering! Perfect! Happy Easter and thanks for sharing!

    1. Thank you Sunny! Happy Easter!

  7. Albert says:

    Awesome recipe.
    I love hot cross buns! Here’s a nice variation on the traditional recipe. Cranberry and Apricot Hot Cross Buns

  8. Juwaria says:

    Ciao Silvia ,

    I watch your made in Italy show in India and
    It makes me feel to be at home – Milano 🙂

    Love the way you present and cook all the delicious recipes of yours .
    I would love to send you one thought from my collection of ladies womenswear . Do let me know on which address can we send the thought !
    Complimenti e bravisimaaaa

    Sartoria Italiana

    1. Dear Juwaria, thanks for your lovely message. You can reach me at UNITED MANAGEMENT, Address: 4/61 Marlborough St, Surry Hills NSW 2010 Australia

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