Warm, fluffy, rich and the epitome of Easter! You can’t beat homemade hot cross buns and the freshly baked aroma they fill your home with. I hope you enjoy this recipe!
- 600 g (4 cups) plain all purpose flour
- 2 1/4 tsp instant dried yeast, (at least 2 sachets needed if using yeast in individual packets)
- 1/4 cup (60g) white caster sugar, (can also use raw)
- 1 Tbsp ground mixed spice
- 1/2 Tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/2 tsp pink salt, (or table salt)
- 300 ml (1 1/4) cups milk of choice, (I used almond milk)
- 60 g salted butter
- 1 large egg, (room temperature and lightly whisked)
- 1 cup (200g) sultanas
- 2 Tbsp mixed peel, (optional)
- 1 Tbsp finely grated orange zest
- 1/2 cup (60g) plain all purpose flour
- 6-8 Tbsp water
- 1/2 cup icing sugar (confectioners sugar), (sifted)
- 1/4 tsp ground cinnamon
- 1/4 tsp all spice
- 2-3 Tbsp freshly squeezed orange juice
- In a large mixing bowl, add flour, yeast, sugar, mixed spice, cinnamon, nutmeg, clove and salt. Mix with a wooden spoon until well combined. Set aside.
- In a small pot, add milk and butter, place over a low-medium heat until warmed through, stirring to combine. Test it by dipping in your finger, you should not get burnt/scalded. Remove from heat.
- Make a well in the centre of your dry mixture. Pour in warmed milk mixture followed by the whisked egg. Using a wooden spoon, gently stir flour into liquid, mixing until it begins to form a dough.
- Before forming into a ball of dough, add sultanas, mixed peel (if using) and orange zest. Using your hands, mix the fruit into the dough.
- Turn dough out onto a lightly floured surface. Knead dough for 8 minutes until smooth and springy.
- Take a large mixing bowl and lightly grease it with olive oil or butter.
- Place dough into greased bowl, cover bowl with a tea towel and place in a warm, draught free area for 1 hour or 1 hour and 15 minutes until dough has doubled in size.
- Punch down dough with your fist to deflate. Turn out onto a lightly floured surface and lightly knead for 30 seconds or until smooth.
- Line a large baking tray with parchment paper, set aside.
- Divide dough into 12 equal pieces TIP: weigh the entire piece of dough and divide that total weight by 12, leaving you with the weight needed for each individual dough ball.
- Roll each piece into a smooth ball. Place on lined tray in 4 rows of 3, slightly touching each other.
- Cover with a tea towel and place in a warm, draught free area for 30 minutes until risen slightly.
- Whilst buns are rising, pre-heat oven to 190ºC fan-forced (375ºF fan-forced).
- In a mixing bowl, add flour and 6 tablespoons water. Mix to combine, adding extra water if needed to turn mixture into a thick paste.
- Prepare a piping bag fitted with a small round piping tip. Pour flour paste into bag.
- Pipe crosses onto buns.
- Bake for 15-20 minutes until lightly golden all over and they spring back when touched.
- Make glaze whilst buns are baking.
- In a mixing bowl, combine icing sugar, cinnamon, all spice and 2 tablespoons orange juice. Mix to combine to a thick liquid glaze, adding extra tablespoon orange juice if needed to thin it out.
- Remove buns from oven and using a pastry brush, generously brush glaze over each warm bun.
- Cool on pan for 10 minutes and allow glaze to set.
- Serve warm with a spread of butter or allow to cool completely and serve later.
Store in an airtight container, in the pantry or refrigerated, for 2-3 days. Best served freshly baked!
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Calories: 344
- Sugar: 19
- Sodium: 154
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 65
- Fiber: 2
- Protein: 7
- Cholesterol: 26