RECIPE: How to make these sell-out Limoncello Hot Cross Buns at home

Hot Cross Bun season is in full swing, and while we love the original, there are more and more fun variations popping up each year.

One of the stand-out, sell-out options for 2026 comes with a little inspiration from Italy - a Limoncello Hot Cross Bun from Deli Di Bossi. 

The chefs at one of Auckland's best-loved delicatessens lifted the classic hot cross bun with a hint of citrus and finished it with a glossy limoncello glaze to create an Easter treat they haven't been able to keep on the shelves since they launched earlier this month. 

For keen bakers, those who can't make it in-store or anyone who has tried and failed to get their hands on the Limoncello Buns, you're in luck - rova has secured the recipe! 

While it'll be hard to beat Deli di Bossi's homemade Limoncello and years of kitchen experience, the recipe is pretty straightforward, and a DIY version made with love is sure to impress the fam this Easter. 

Limoncello Hot Cross Bun Recipe: 

Ingredients

For the dough: 

500g plain flour

75g caster sugar

2 tsp mixed spice

1 tsp ground cinnamon

10g salt

10g instant yeast

300ml milk

1 egg

Zest of 1 lemon

40g butter, softened

200g sultanas

For the crosses: 

75g plain flour

75g water

For the glaze: 

2 tbsp golden syrup

2 tbsp limoncello

Method

1. In a stand mixer fitted with a dough hook, combine the flour, sugar, mixed spice, cinnamon, salt and yeast.

2. Add the milk, egg and lemon zest, then mix on low speed for 5 minutes until a dough forms.

3. Add the softened butter and continue mixing until the dough becomes smooth and glossy.

4. Fold through the sultanas until just combined.

5. Cover and rest the dough for 45 minutes, or until slightly risen.

6. Divide into 100g portions, roll into balls and place on a lined tray, leaving about 2cm between each bun.

7. Cover and proof until doubled in size (approximately 45-60 minutes).

8. Preheat oven to 220°C (fan-forced).

9. Mix the flour and water into a smooth paste and transfer to a piping bag. Once the buns are around 80% baked (about 10-12 minutes), pipe crosses onto each bun and return to the oven to finish baking.

10. Bake for a total of approximately 15 minutes, or until golden, rotating the tray if needed for even colour.

11. While still warm, brush the buns generously with a mixture of golden syrup and limoncello for a glossy finish.

Chef’s Tip: 

Pipe the crosses once the buns are around 80% baked to keep them white and defined, rather than browned in the oven.

Best enjoyed fresh out of the oven with lots of butter!