Classic Hot Cross Buns

Easter is not complete without the smell of moreish hot cross buns. Infused with cinnamon and mixed spice, laced with a generous amount of sultanas and for a little twist a small amount of finely chopped dried apricots.

Preparation Time: 30 minutes + proving

Cooking Time: 20 minutes


1 1/2 cups of milk warmed

7g dry yeast

50g unsalted butter softened

1/4 cup fine (caster) sugar

4 1/4 cups plain flour sifted

2 tspns mixed spice

2 tspns cinnamon

1 egg

1 cup sultanas

1/4 cup finely chopped dried apricots

1 tspn fresh orange zest

1/4 cup plain flour

1/3 cup water


1/4 cup sugar

1/4 cup water

Hot cross buns


In a bowl, warm the milk to tepid. Your finger should feel comfortable but warming not uncomfortable when testing out the temperature of the milk.

Add one tablespoon of the sugar, one tablespoon flour into the milk and stir through yeast. Allow to rest in a warm place for 5 minutes. The yeast should start to activate.

The egg should be at room temperature not straight from the fridge. If the egg is too cold, it will reduce the temperature of the bread and the yeast will not activate.

Mix the egg and butter into the milk mixture.

In a bowl, add the flour, sugar, mixed spice, cinnamon , saltanas, apricots and orange zest. Mix through with a fork.

If your using a food processor, poor the liquid into the flour mix and knead until a ball forms in the bowl.

If using your hands, knead for 8 miutes. The dough should be slightly sticky but form a distinct ball.

Place the dough in an oiled mixing bowl, cover and allow to rise for 30 minutes.

Form balls and place in a 26cm greased square cake tin. Sides, should touch but not be squashed. Allow to rise for another 30 minutes.

Using a piping bag drizzle the flour mix to form a cross.

Bake for 15 -20 minutes at 180 degree Celsius oven. If your buns are a little larger than normal you may need an extra minute.

While buns are baking, in a saucepan add the glaze ingredients. Simmer and stir until slightly reduced in quantity. Brush on the glaze one minute prior to removing buns from the oven. Return to the oven and remove after one minute.

Allow to cool and serve .


5 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Liked by 1 person

  2. allergomio says:

    This looks very interesting and so delicious! Thank you for this post!

    Liked by 1 person

  3. Good for you! ā˜˜ļø


  4. Wow these look lovely

    Liked by 1 person

  5. nancyc says:

    These look so good! I’ve never made hot cross buns, but really would like to try making them-maybe this year! šŸ™‚

    Liked by 1 person

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