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hot cross buns recipe
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Hot Cross Buns

Prep Time25 minutes
Cook Time20 minutes
Resting Time2 hours
Course: Dessert
Cuisine: Western
Keyword: Easter, Lent
Servings: 12
Author: Hannah Lawrence

Equipment

  • large mixing bowl
  • small saucepan
  • baking tray
  • pastry brush (optional)

Ingredients

For the buns

  • 2 tsp dried instant yeast
  • 500 g plain flour (plus extra for dusting)
  • 90 g sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp fresh grated nutmeg
  • 300 ml milk
  • 60 g butter
  • 1 large egg
  • 140 g sultanas (Note 1)
  • 30 g mixed peel (optional, but highly recommended)

For the crosses

  • 2 tbsp self-raising flour
  • 2 tbsp cold water

For the glaze

  • 1/3 cup sugar
  • 1/4 tsp cinnamon
  • 150 ml boiling water

Instructions

  • In a large mixing bowl, sift together the yeast, flour, sugar, salt and spices.
  • In a small saucepan (or the microwave), gently heat the milk and butter until melted.
  • In a separate bowl, beat the egg.
  • Pour the milk into the large mixing bowl and mix thoroughly. Add the egg and continue mixing until it forms a rough dough.
  • Add in the dried fruit and peel (it may be easier to use your hands at this point.)
  • Lightly flour a large board or bench surface, and turn out your dough. Knead for ten minutes until smooth and no longer sticky, adding extra flour if needed. (Note 2)
  • Lightly oil a large bowl. Add your dough, cover with a tea towel, and leave to prove in a warm spot for one hour or until doubled in volume. (Note 3)
  • Gently ‘knock back’ your dough (punch the air out of it), and divide it into twelve roughly equal pieces.
  • Shape your dough into balls, placing them close together on the baking tray. (Note 4) Cover them with the tea towel, and leave them in a warm place to rise for another hour, or until doubled in size.
  • Preheat your oven to 220°C and line a tray with baking paper.

For the crosses

  • Mix flour and water thoroughly to form a very thick paste. (Note 5)
  • Pipe the mixture in straight lines both horizontally and vertically across the buns. The crosses should all be interconnected. (Note 6)
  • Bake the buns for 15-20 minutes, or until cooked.

For the glaze

  • Mix together all the ingredients until the sugar is dissolved.
  • Using a pastry brush (or just a bit of paper towel), dab the glaze liberally over the buns, while still hot.
  • Serve cold, warm or toasted, either plain or with lashings of salted butter and jam. (Note 7)

Notes

  1. The dried fruit can also be replaced with 200g of chocolate chips. I find that even if I use the “holds shape when baked” chips, the heat from my hands during the kneading process will start melting the chocolate. Be prepared! They still taste very chocolaty however, and no one has ever complained!  
  2. I have had poor results attempting to knead the dough in a stand mixer with a bread hook - the dough is too heavy. However, a bread maker would work well for this step.
  3. Depending on the weather when you’re making these, a “warm spot” may be hard to come by. If your house is cool and the dough is not rising, use your oven. To do this, turn it to the lowest temperature for about 2 minutes. Then turn off the oven, open the door and add the dough. 
  4. Place the buns on the tray in four rows of three. They should be just touching, with room to expand as they rise.
  5. Test the mixture before adding it to the buns. If it seems a bit thin, add in more flour. 
  6. The easiest way to do this is to add the mix into a zip lock bag, and then snip off one of the corners. The crosses do expand a bit during the cooking process, so keep that in mind when determining the size of your hole. 
  7. If made in advance, these buns freeze beautifully. Simply wrap in a layer of foil, followed by a layer of cling wrap. Store in the freezer for up to three months - I guarantee they won’t last that long!