03/04/2026
Easter, reimagined - the Belinzona way 🤍
Soft, golden hot cross buns infused with the warmth of rooibos…
plumped raisins, gentle spice, and a rich rooibos caramel glaze that lingers just enough.
This is more than baking.
It’s a moment - shared, slow, and beautifully comforting.
From our kitchen to yours this Easter
🌿 Belinzona Rooibos Hot Cross Buns
🧁 Ingredients
2 Belinzona Rooibos tea bags
1 cup boiling water
3 cups flour
¼ cup sugar
1 packet (10g) instant yeast
1 tsp cinnamon
½ tsp mixed spice (optional)
Pinch of salt
¾ cup warm milk
2 tbsp butter (melted)
1 egg
½ cup raisins/sultanas
Crosses:
½ cup flour + 5–6 tbsp water
Glaze:
½ cup sugar
2 tbsp butter
¼ cup cream
2–3 tbsp strong rooibos tea
Pinch of salt
½ tsp vanilla
✨ Method
Brew tea (5–10 min). Soak raisins in some of the tea.
Mix dry: flour, sugar, yeast, spices, salt.
Mix wet: milk, butter, egg, ½ cup tea.
Combine into soft dough + add raisins.
Knead 8–10 min.
Rise 1 hour (until doubled).
Shape into balls in a baking dish.
Rise again 30 min.
Pipe crosses.
Bake 180°C for 20–25 min.
🔥 Glaze
Caramelise sugar (no stirring).
Add butter → stir.
Add cream → stir.
Add rooibos tea, vanilla & salt.
Simmer 1–2 min.
Brush over warm buns 🤍
Best served warm, shared, with rooibos on the side.
