Hot-cross buns

To celebrate the coming of Easter we are making Hot Cross Buns.  For this recipe I have used slightly more flour (4 cups) to make it easier for the kids to mix and shape the dough.  If you are confident with dough reduce this to 3½ cups of flour and you will end up with a more tender bun.


Season:  All year

Type:  Breads

Difficulty:  Intermediate

Serves:  12

Fresh from the garden:  eggs

Recipe source: Majura Kitchen Garden


metric measuring spoons and cups


bowls – 2 small, 1 medium, 1 large


wooden spoon

tea towel

pastry scraper

baking dish

large plastic bag

small spoon

piping bag or ziplock bag

small saucepan

pastry brush

wire rack


4 cups strong flour

3 teaspoons mixed spice

1 teaspoon salt

60 g butter

1 cup raisins

¾ cup currants

¼ cup hot water

3 teaspoons yeast

¼ cup brown sugar

1 cup warm milk

1 egg


3 tablespoons flour

2 tablespoons water


¼ teaspoon gelatine (optional)

2 tablespoons water

1 tablespoon caster sugar

What to do

  • Set out your equipment and ingredients.
  • Preheat the oven to 200oC.

Make the fruit mix

  • Combine the raisins, sultanas and ¼ cup hot water in a small bowl and allow to the fruit to soak up the water while you make the dough.

Make the dough

  • Combine the flour, spice and salt in the large bowl. Make a well in the middle of the flour.
  • Break the egg into the small bowl and whisk lightly.
  • Melt the butter.
  • Combine the egg, butter, sugar, milk and yeast in the medium bowl.
  • Add the milk mixture and the fruit mixture to the flour mixture and stir together with the wooden spoon.
  • Cover the dough with a tea towel and leave for 10 minutes.
  • Lightly flour the bench.  Tip the dough out onto the bench and knead for 5 minutes.  While you are doing this lightly oil the bowl.
  • Put the dough back in the bowl and cover with a damp tea towel and leave till the dough has doubled its volume.

Shape the buns

  • Lightly flour the bench.  Tip the dough out onto the bench and using the pastry scraper divide the dough into twelve equal pieces.
  • Shape each piece into a ball and place in the baking dish.
  • Cover the baking dish with a large plastic bag, making sure the bag does not touch the dough and leave for 20 minutes.

Make the crosses

  • Combine the flour and water for the paste in the other small and beat with a small spoon until a smooth paste is formed.
  • Fill a small piping bag and just before baking pipe the paste into a cross on each bun.

Bake the buns

  • Bake the buns in a hot oven for about 15 minutes.

Make the glaze

  • While the buns are baking sprinkle the gelatine over the water in a small saucepan.  When soft dissolve over low heat.  Add the sugar and stir until dissolved.
  • Remove the buns from the oven and brush with the warm glaze while still hot.

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