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Traditional hot cross buns
Traditional hot cross buns
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in the aroma of Easter buns baking in the oven.
Ingredients:
  • Melted butter, to grease
  • 490g (3 1/4 cups) Bread & Pizza Plain Flour
  • 170g (1 cup) sultanas
  • 40.00 ml mixed peel
  • 40.00 gm caster sugar
  • 1 tsp (7g/1 sachet) dried yeast
  • 2.50 gm mixed spice
  • 2.50 gm ground cinnamon
  • 2.50 gm ground nutmeg
  • Large pinch of salt
  • 250ml (1 cup) warm milk
  • 50g butter, melted
  • 1 egg, lightly whisked
  • Plain flour, to dust
  • Butter, to serve
  • 40g (1/4 cup) plain flour
  • 40.00 gm cold water
  • 70g (1/3 cup) caster sugar
  • 80ml (1/3 cup) cold water
Instructions:
  • Prepare the baking tray by coating it with melted butter. Mix flour, sultanas, mixed peel, sugar, yeast, mixed spice, cinnamon, and nutmeg in a large bowl. Then, add the salt and stir well to combine.
  • Create a crater in the middle. Pour in the milk, butter, and egg. Mix with a wooden spoon until just combined, then use your hands to shape the dough in the bowl.
  • Transfer to a generously floured surface and knead for 10-15 minutes until the dough is smooth and elastic. Brush a large bowl with melted butter and place the dough inside, coating it. Cover the bowl with plastic wrap or a damp tea towel and let it proof in a warm, draft-free spot for 1 1/2 hours, or until the dough doubles in size.
  • Preheat your oven to 200°C. Gently punch down the dough's center with your fist, then transfer it to a lightly floured surface. Knead for 2-3 minutes until the dough is smooth, elastic, and back to its original size. Divide into 12 equal portions and shape into balls. Arrange them on the prepared tray side by side. Let them rise in a warm, draft-free spot for 30 minutes until they have increased in size by 1-2cm.
  • For the cross paste, mix flour and water in a bowl until smooth. Put in a piping bag with a 2mm plain nozzle. Pipe a line down the center of each row of buns, then add another line in the opposite direction to form crosses. Bake for 20 minutes until golden and buns sound hollow when tapped.
  • In a saucepan over medium heat, combine the sugar and water. Cook and stir for 3 minutes until the sugar dissolves and the mixture slightly thickens to make the glaze.
  • Glaze the buns and serve hot with butter.

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