Chlorella Hot Cross Buns | Easter Recipes

by Colin McGregor

Healthy Chlorella Hot Cross Buns

Happy Easter! Looking for a fun baking activity to do on Easter that the whole family can enjoy? Why not give these ‘Healthy Hot Cross Buns’ a try? With the taste you know and love of traditional hot cross buns plus the added goodness and #biogenesisbenefits of Natural 100% Australian grown Chlorella, these buns are the sweet treat everyone can tuck into for Easter.

We hope everyone has a safe, healthy and happy holiday!!



  • 4 cups plain flour
  • 2 tbsp Biogenesis Australia Natural Chlorella Powder
  • 2 x 7g sachets dried yeast
  • 1/4 cup caster sugar
  • 1 1/2 teaspoons mixed spice
  • pinch of salt
  • 1 1/2 cups currants
  • 40g butter
  • 300ml milk
  • 2 eggs, lightly beaten

Cross Paste 

  • 1/2 cup plain flour
  • 4 to 5 tablespoons water


  • 1/3 cup water
  • 2 tbsp Biogenesis Australia Natural Chlorella Powder
  • 2 tablespoons caster sugar
  • Butter, to serve



  1. Combine all dry ingredients in a bowl. In a small saucepan over medium heat, melt butter. Add milk and heat for an additional minute. Add milk mixture and eggs to dry mixture. Mix using clean hands until a soft dough forms.
  2. Knead dough on a lightly floured surface for 10 minutes. Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm place for 1 and a half hours. Dough should double in size.
  3. Line a large baking tray with non-stick baking paper. Punch dough to its original size and knead for 30 seconds until smooth. Divide into 12 balls and place on a lined tray, 1cm apart. Cover with plastic wrap. Set aside in a warm, place for 30 minutes. 
  4. Preheat oven to 190°C or 170˚C fan-force.
  5. To make the paste for the cross, mix flour, Chlorella Powder and water together until smooth. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
  6. To make the glaze, place water and sugar into a small saucepan over low heat and stir until the sugar dissolves. Boil for 3-4 minutes. Brush glaze over warm hot cross buns. Serve and enjoy!



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