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Hot cross buns

Easter is here! Here's a recipe for traditional fruit hot cross buns. Serve them fresh, serve them toasted - either way they're guaranteed to disappear in a flash! 


Preparation time

2 hours 45 mins (inc rising time)

Cooking time

30 mins





1 tablespoon dried yeast

1 teaspoon caster sugar, 70g (1/3 cup) caster sugar, 2 tablespoons caster sugar

185ml (3/4 cup) warm milk

125ml (1/2 cup) cold milk

50g butter, melted

1 egg, lightly whisked

525g (3 1/2 cups) plain flour, 75g (1/2 cup) plain flour

200g mixed dried fruit

2 teaspoons mixed spice

A pinch of salt

160ml (2/3 cup) water



Make the dough

  • Whisk yeast, sugar and the 3/4 cup of warm milk in a jug. Set aside for 10 minutes or until frothy.
  • Whisk in the 1/2 cup of cold milk, butter and egg.
  • Combine flour, dried fruit, sugar, mixed spice and salt in a bowl. Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl.
  • Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
  • Place in a greased bowl. Cover with plastic wrap. Set aside to prove for 90 mins or until doubled in size.

Shape the buns

  • Punch down the centre of the dough with your fist.
  • Knead on a lightly floured surface for 2 minutes.
  • Shape into 12 even portions.
  • Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease.
  • Place portions side by side in the prepared pan.
  • Cover with a clean tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until doubled in size.

Bake and decorate

  • Preheat oven to 200°C.
  • Combine flour and water to make a paste.
  • Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole.
  • Pipe crosses onto the buns, place in oven and bake for 10 minutes.
  • Reduce oven temperature to 160°C. Bake for 20 minutes or until golden and cooked through.
  • Meanwhile, combine sugar and water in a saucepan over low heat until the sugar dissolves. Simmer until the glaze thickens.
  • Transfer buns to a wire rack. Brush tops with glaze.
  • Set aside to cool slightly.

*Image credit: Jasmine Waheed