Rugby Ball Hot Cross Buns

Speckled Egg Hot Cross Buns are the perfect project for young kids – and they’re a lot easier, and a lot more fun! Or a fitting snack to catch the Varsity Cup this April. Either way, make it about the family time this Easter. 

Who doesn’t love speckled eggs?? The good ole coconut and food colouring grass trick is bound to bring back from childhood memories, and create some new ones for your kids more accustomed to the more modern lava cakes and frosting styles.


Cooking Methods

  • Baking



Prep Time

1.5 hours 30 minutes

Cooking Time

45 minutes


For the dough:

  • 85g butter
  • 125ml (1/2 cup) milk
  • 10g (1 pack) instant dry yeast
  • 60ml (1/4 cup) sugar
  • 5ml (1 tsp) cinnamon
  • 5ml (1 tsp) nutmeg
  • 2 large eggs, beaten
  • 500ml (2 cups) flour
  • 250ml (1 cup) speckled eggs
  • 1 egg, beaten

For the cross topping:

  • 45ml (3 Tbsp) flour
  • 5ml (1 tsp) baking powder
  • 10ml (2 tsp) oil
  • Pinch of sugar
  • 50ml (2 Tbsp + 4 tsp) cold water

For the glaze:

  • 15ml (1 Tbsp) sugar
  • 15ml (1 Tbsp) water
  • 15ml (1 Tbsp) apricot jam

For the edible grass:

  • 500ml (2 cups) desiccated coconut
  • Green food colouring


For the dough:

  1. Melt the butter and set aside to cool down. Place the milk in a small saucepan and heat until just steaming – do not boil.
  2. Place the melted butter, milk, yeast, sugar and spices into a mixing bowl and mix well to combine. Add the eggs and mix well.
  3. Using the dough hook on your mixer, start mixing by add the flour bit by bit until all flour has been added and a dough starts to form. Mix on a medium to high speed for about 4-7 minutes. If you don’t have a mixer, you can knead the dough with your hands until smooth and elastic.
  4. Place the dough in a lightly oiled mixing bowl and cover with cling wrap directly on the surface of the dough. Do not wrap too tightly, allowing space for the dough to rise. Allow to proof in a warm place until the dough has doubled in size.
  5. If you prefer, you can chop some of the speckled eggs or keep them whole.
  6. Knock the dough down after proofing and add the speckled eggs. Shape the dough into rugby ball shapes and set aside to proof again until almost doubled in size.
  7. Brush with the egg wash and pipe the cross-stitching on the rugby balls.
  8. Bake the buns in the oven for 45 minutes for large and 25 minutes for small buns.
  9. For the cross topping:

    1. Combine all ingredients and mix well. Place in a piping bag and set aside until needed.
    2. For the glaze:

      1. Combine all ingredients in a small saucepan and cook for about 5 minutes or until slightly reduced and sticky. Pour the hot glaze over the hot buns once removed from the oven for maximum absorption of the glaze.
      2. For the edible grass:

        1. Combine the coconut with green food colouring and mix well.



  • Prep time: 30 minutes plus 1 hour proofing
  • Cooking time: 45 minutes for large and 25 minutes for small buns
  • Makes 1 x 25cm or 8 x 10cm buns