Hot Cross Buns

2013-03-29
  • Servings : 12
  • Prep Time : 1:5 h
  • Cook Time : 25m
  • Ready In : 1:30 h

Hot cross buns are one of my favourite things about Easter.  I get excited seeing them pop up in the stores, which seems to be getting earlier and earlier every year, and let the excitement build as usually waiting until the week or 2 before Easter to really enjoy them – toasted with butter of course!

This is my third and the most successful attempt at making my own hot cross buns for Easter.  I found this recipe to be the quickest and easiest I’ve tried. If your kids are old enough they will love getting involved helping to kneading the dough or pipe on the cross.

Tip: They are best eaten the day they are made (while still warm of course) or toasted the next day.  Freeze any extras to maintain their freshness.

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Ingredients

  • 1/4 cup caster sugar
  • 1 cup warm milk
  • 7 g sachet dried yeast
  • 3 cups plain flour
  • 1 1/2 tsp all spice
  • 2 tsp orange zest (optional)
  • 50g butter, melted
  • 1 egg, lightly beaten
  • 1 cup sultanas
  • 1 tbsp olive oil
  • {cross paste}
  • 1/4 cup plain flour
  • 3 tbsp water
  • {glaze}
  • 60g caster sugar
  • 1 tsp mixed spice
  • 55ml water

Method

Step 1

Preheat the oven 200 degrees celcius and grease and line a deep, square baking tray. -

Step 2

In a small bowl combine the warm milk, yeast and sugar. Allow to stand for 5-10 minutes and the mixture is frothy. -

Step 3

In a large bowl sift together the flour and mixed spice and stir through the orange zest. Make a well in the centre and add the melted butter, egg and yeast mixture. Mix together until a loose dough forms. Turn out the dough onto a floured surface and knead until it is smooth and elastic. Knead in the sultanas. -

Step 4

Form the dough into a ball and place in a lightly oiled bowl. Cover with a tea towel and leave to stand in a warm place for 30 minutes and the dough has doubled in size. Knock down the dough and divide it evenly into 12 smooth balls. Place the balls onto the baking tray in three rows of four. Cover the tray with a damp tea towel and leave to stand in a warm place for 20 minutes. (If you don't have a deep, square baking tray try placing the balls on a flat baking tray spaced 2 cm apart, cover with a tea towel and allow to rise and expand, for 20-40 minutes, so the balls are touching.) -

Step 5

While the buns are rising make the cross paste by combining the flour and water to form a smooth, thick paste. Pipe a cross through the centre of each bun using a piping bag (alternatively use a snap lock bag with a corner trimmed). Bake for 20-25 minutes and buns are golden. -

Step 6

For the glaze place the sugar, mixed spice and water in a small pan, bring to the boil and boil for 2 minutes, then brush over the hot buns. Transfer to a wire rack to cool slightly. Serve warm or toasted with butter. -

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Recipe Comments

  1. posted by Dallas on March 30, 2013

    OHC’s!! Just made these hottys this morning for Easter Saturday. Delish! Measurements were exact :) only alteration, I have the sultanas and made up with chopped dried apricots, dates and dried cranberries.

    Thank you, thankyou!

      Reply
    • posted by Jess on March 31, 2013

      Hi Dallas, We’re very happy to hear you enjoyed them so much. Your dried fruit variation sounds delicious. Happy Easter, Jx

        Reply
  2. posted by Jacqui on March 30, 2015

    Yum!
    If I wanted to make mini versions for a kids party how much do you suggest I adjust the time?

      Reply
  3. posted by Joanna on April 3, 2015

    I made these for the first time today. Good Friday, and found they didn’t rise as much as I’d hoped and after baking they’re still a little raw and very dense after 40mins.. Have separated them and put them in for another 5 but not sure what I’ve done wrong?

      Reply
  4. posted by B on March 6, 2016

    Hi, in step 3 you say you to put in mixed spice but the ingredients list says All Spice… Which one is correct??

      Reply

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