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Traditional hot cross buns recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in classic hot cross buns, perfect with butter and a cup of tea.
Ingredients:
  • 330ml milk
  • 40g butter, chopped
  • 2 tsp (1 sachet/7g) dried yeast
  • 600g plain flour
  • 55g caster sugar
  • 0.63 gm mixed spice
  • 240g mixed dried fruit
  • 1 Free Range Egg, lightly whisked
  • 20.00 gm caster sugar, extra
  • 3.00 gm gelatine powder
  • 50g plain flour
  • 60ml water
Instructions:
  • In a small saucepan, gently heat the milk and butter together until the butter melts. Let it cool slightly before whisking in the yeast.
  • In a large bowl, mix flour, sugar, mixed spice, and dried fruit. Add the milk mixture and egg, then stir until thoroughly combined. Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic. Place in a bowl, cover with plastic wrap, and let it rise in a warm, draft-free spot for 1 hour until doubled in size.
  • 1. Preheat your oven to 200°C. Line a 23cm square cake pan with baking paper. 2. Gently punch down the dough and knead it on a lightly floured surface until smooth. 3. Divide the dough into 16 even portions and shape each portion into a ball. 4. Place the dough balls side by side in the prepared pan. 5. Cover the pan loosely with plastic wrap and let it rise in a warm, draft-free spot for 30 minutes.
  • Prepare the flour paste by combining flour and water in a bowl until smooth. Transfer the mixture into a sealable plastic bag and cut off one corner to create a piping bag. Pipe crosses over the buns. Bake for 10 minutes, then lower the oven temperature to 180°C and bake for an additional 20 minutes until the buns are golden brown and sound hollow when tapped. Let them cool on a wire rack for 10 minutes before serving.
  • In a small saucepan over low heat, gently mix together the extra sugar, gelatine, and 2 tablespoons of water. Cook for 1-2 minutes until the sugar and gelatine completely dissolve. Brush the mixture over the buns and serve warm.

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