For a festive twist this Easter long weekend, Aaron Hawton — an English teacher, former inclusive rugby player with the Melbourne Chargers and a notable finalist and runner-up on The Great Australian Bake Off — shares two approachable recipes. These treats blend playful flair with homely flavours: a colourful take on classic hot cross buns and a traditional batch of Greek Easter biscuits called Koulourakia. Aaron’s approach is inclusive and encouraging; he demonstrates that with a little patience anyone can achieve bakery-style results at home.
Both recipes are designed to be friendly for bakers who are comfortable following measurements and basic techniques like kneading and proofing. The hot cross buns are officially titled LGBTHCB — an affectionate shorthand for the white chocolate rainbow version — and they use sprinkles and white chocolate to create a joyful crumb. The Koulourakia are buttery, citrus-scented braid cookies that rely on simple shaping and an egg wash topped with sesame seeds. Times, yields and oven settings are provided so you can plan the session and enjoy a relaxed baking experience.
What you will make and practical notes
Both projects are suitable for a leisurely day in the kitchen. The white chocolate rainbow hot cross buns take a little more time because of rising: prep about 30 minutes plus roughly 2.5 hours of resting/proofing and 22–25 minutes of baking; the recipe yields 12 large buns. The Greek Koulourakia require 15 minutes of active prep and a short 30-minute rest, then bake for 20–25 minutes and make about 40–50 biscuits. Oven notes: hot cross buns bake at 170°C fan forced (190°C conventional), and Koulourakia at 160°C fan forced. These are useful reference points whether you use a home oven or a fan-assisted model.
White chocolate rainbow hot cross buns (LGBTHCBs)
The ingredients for these colourful buns are: 625g bread flour, 1½ tsp cinnamon, ½ tsp allspice, ½ tsp nutmeg, 1 tsp salt, 80g sugar, ½ cup milk, ½ cup water, zest of one orange and one lemon, 100g unsalted butter (melted and cooled), 2 eggs at room temperature, 2×7g sachets dried yeast (or 4 tsp), 1 tsp honey plus extra for glazing, 200g white chocolate chips, and 75g small stick-shaped sprinkles with extra for decorating. For the cross paste combine 100g flour, 100ml water and 1 tsp sugar. Notes: use a stand mixer with a dough hook if you have one, otherwise a sturdy wooden spoon and elbow grease work fine. The proofing stage is important — allow the dough to double for a soft, airy texture.
Method overview for the hot cross buns
Warm the milk and water with a teaspoon of honey until lukewarm, then stir in the yeast and let it become foamy. Mix dry ingredients in a bowl, then add the eggs, cooled butter and activated yeast mixture, combining until a cohesive dough forms. Knead until smooth and elastic, folding in the white chocolate chips and sprinkles so the colours distribute through the crumb. Let the dough rise in a greased bowl until doubled, knock back, divide into 12 portions, shape into balls and allow a second rise on a lined tray. Pipe the flour paste crosses on top and bake until deep golden. Brush with a honey glaze while hot and finish with extra sprinkles.
Greek Easter biscuits (Koulourakia)
The Koulourakia are straightforward and rely on good-quality ingredients: 250g very soft butter, 200g caster sugar, 2 eggs plus 1 egg yolk at room temperature, 2 tsp orange zest and 1/4 cup orange juice, 1 tsp vanilla extract, 1 tsp brandy or liqueur, 650g plain flour, 3 tsp baking powder and 1/4 tsp salt. For the egg wash whisk together 1 egg white, 1 tsp orange juice and 1/2 tsp caster sugar, and have 2–3 tbsp sesame seeds ready for sprinkling. The dough should be soft but not sticky and benefits from a short rest to relax the gluten before shaping.
Shaping and baking tips for Koulourakia
Beat butter and sugar until pale and fluffy, incorporate eggs and flavourings, then fold in sifted dry ingredients to form a soft dough. After a 30-minute rest, roll tablespoon-sized pieces into 12–15cm ropes and shape as preferred: braid a pair for a classic twist, coil opposite ends for an S-shape, or form small spirals with added tails for playful rabbit shapes. Brush with the egg white wash, sprinkle sesame seeds and bake at 160°C fan forced until golden, about 20–25 minutes. Cool on wire racks and store airtight.
These recipes celebrate creativity and community — whether you’re making the LGBTHCB buns or the traditional Koulourakia, the focus is on flavour, presentation and the joy of sharing. Gather tools like a pastry brush, piping bag and a reliable oven thermometer, pace your rising times, and most importantly have fun. If Aaron’s seasonal bakes inspired you before, these Easter versions are designed to be accessible: follow the steps, respect the resting times and enjoy the colourful results with friends and family.