When it comes to Easter, you can’t beat indulging in a lovely, sticky hot cross bun fresh out of the oven. Our hot cross buns are the real deal, with the perfect combination of fruit and spices… And if you can’t make it into one of our bakeries to get your dozen (or more 
), here’s the recipe we use.
Hot Cross Buns
Servings6 Hot Cross Buns
Prep Time1 hour
Cook Time20 minutes
Passive Time1 hour
Ingredients
Bun dough
- 1 + 3/4cup plain flour
- 1tsp salt
- 1tsp improveravailable in all good supermarkets
- 3tsp castor sugar
- 3tsp yeastdried
- 1tsp Allspice
- 1tsp mixed spice
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 3tsp butter
- 3/4cup warm water
- 1/3cup sultanas
- 1/3cup currants
- 1/4cup mixed peeloptional
Cross mix for the top
- 1/2cup cornflour
- 2 tbs castor sugar
- 1tbs plain flour
- 3 to 4tbs water
Instructions
Making the buns
- Pre-heat oven to 190°C.
- Mix dry ingredients in a large bowl (except fruit).
- Add butter and warm water.
- Mix to form a dough, turn out onto a lightly floured table or board, knead to form a smooth dough - 3 to 5 minutes.
- Place in lightly floured bowl and rest for 15 minutes.
- Remove from bowl and press out on lightly floured board. Adding fruit, knead together for 3 minutes or until fruit is mixed in.
- Allow to rest for 10 minutes.
- Divide into 6 even pieces. Roll into balls and place onto greased oven tray. Allow room for them to double in size (prove for 1/2 hour). (see 'How to prove yeast products' in the Recipe Notes below)
- Make up cross mix and pipe on top of buns with 1cm piping tube.
- Bake in oven for 20 minutes at 190°C.
- Remove from oven and glaze using Glazing syrup for buns (see below in the Recipe Notes).
Cross Mix
- Mix together to form a stiff paste.
- Pipe on top of buns just before they go into the oven.
Recipe Notes
