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Hot Cross Buns

Hot Cross Buns normally mean one thing — Easter! Bake your own hot cross buns at home with this tasty recipe, filled with sultanas and glazed with golden syrup. These are the perfect treat to share with friends and family, or enjoy with a cup of tea
Photo of Hot Cross Buns

Ingredients

  • 250 mL milk
  • 1 tablespoons yeast
  • 1 tablespoons sugar
  • 40 grams butter, melted
  • 1 egg

Dough

  • 500 grams plain flour
  • 1/2 tablespoons salt
  • 1/2 cup caster sugar
  • 1 tablespoons cinnamon
  • 1 tablespoons ginger
  • 1/2 cup lemon peel
  • 1 orange, zest
  • 1 1/2 cups sultana

Crosses

  • 1/2 cup cold water
  • 80 grams plain flour

To glaze

  • 1 tablespoons golden syrup
  • 250 mL milk
  • 1 tablespoons yeast
  • 1 tablespoons sugar
  • 40 grams butter, melted
  • 1 egg

Dough

  • 500 grams plain flour
  • 1/2 tablespoons salt
  • 1/2 cup caster sugar
  • 1 tablespoons cinnamon
  • 1 tablespoons ginger
  • 1/2 cup lemon peel
  • 1 orange, zest
  • 1 1/2 cups sultana

Crosses

  • 1/2 cup cold water
  • 80 grams plain flour

To glaze

  • 1 tablespoons golden syrup

Method

  1. Step 1 of 11
    Heat the milk in a small pot until hot. Remove and pour into a bowl. Cool for a few minutes until just above body temperature. Combine the yeast and teaspoon of sugar, sprinkle over the milk leaving now for 10-15 minutes, until frothy.
  2. Step 2 of 11
    In a large bowl combine the flour, salt, sugar, mixed spice, cinnamon, ginger, mixed peel, and zests. Make a hole in the middle.
  3. Step 3 of 11
    Add the melted butter and egg to the yeast. Pour into the middle of the flour. Use a knife to start cutting through the flour to form the dough, then use your hands to completely combine.
  4. Step 4 of 11
    Tip the dough onto a lightly floured bench along with the sultanas. Knead for ten minutes combining the fruit into the dough as you go. Place it into a lightly oil bowl, cover and place in a warm place for 1 ½ hours or until doubled in size.
  5. Step 5 of 11
    Remove and knock the dough back, knead for a further 5 minutes. Place back into a clean lightly oiled bowl for a further hour until doubled in size.
  6. Step 6 of 11
    Line a baking tray with paper. Now divide the dough into 12 even sized balls, placing them onto the tray and slightly flatten the top. Place a very loose bag over the top that doesn't touch the top of the buns. A toothpick in a couple of buns will lift the bag. Return to a warm place until doubled in size.
  7. Step 7 of 11
    While the hot x buns rise make the dough for the crosses. In a small bowl combine the flour and water mixing to form a paste. Place into a piping bag with a small nozzle.
  8. Step 8 of 11
    Preheat the oven to 200°C (180°C fan forced).
  9. Step 9 of 11
    Once the buns have doubled in size, remove and pipe on the crosses. Bake in the oven for 15 minutes, turning once if needed for even cooking. Remove and sit for 5 minutes.
  10. Step 10 of 11
    Warm the golden syrup in a microwave. Brush the slightly cooled buns with golden syrup to glaze.
  11. Step 11 of 11
    Serve warm or cool and toast with hot butter.

Nutrition per serving

1350 Kilojoules
Protein8 grams
Fat5 grams
Carbs60 grams
Sugars27 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 11
    Heat the milk in a small pot until hot. Remove and pour into a bowl. Cool for a few minutes until just above body temperature. Combine the yeast and teaspoon of sugar, sprinkle over the milk leaving now for 10-15 minutes, until frothy.
  2. Step 2 of 11
    In a large bowl combine the flour, salt, sugar, mixed spice, cinnamon, ginger, mixed peel, and zests. Make a hole in the middle.
  3. Step 3 of 11
    Add the melted butter and egg to the yeast. Pour into the middle of the flour. Use a knife to start cutting through the flour to form the dough, then use your hands to completely combine.
  4. Step 4 of 11
    Tip the dough onto a lightly floured bench along with the sultanas. Knead for ten minutes combining the fruit into the dough as you go. Place it into a lightly oil bowl, cover and place in a warm place for 1 ½ hours or until doubled in size.
  5. Step 5 of 11
    Remove and knock the dough back, knead for a further 5 minutes. Place back into a clean lightly oiled bowl for a further hour until doubled in size.
  6. Step 6 of 11
    Line a baking tray with paper. Now divide the dough into 12 even sized balls, placing them onto the tray and slightly flatten the top. Place a very loose bag over the top that doesn't touch the top of the buns. A toothpick in a couple of buns will lift the bag. Return to a warm place until doubled in size.
  7. Step 7 of 11
    While the hot x buns rise make the dough for the crosses. In a small bowl combine the flour and water mixing to form a paste. Place into a piping bag with a small nozzle.
  8. Step 8 of 11
    Preheat the oven to 200°C (180°C fan forced).
  9. Step 9 of 11
    Once the buns have doubled in size, remove and pipe on the crosses. Bake in the oven for 15 minutes, turning once if needed for even cooking. Remove and sit for 5 minutes.
  10. Step 10 of 11
    Warm the golden syrup in a microwave. Brush the slightly cooled buns with golden syrup to glaze.
  11. Step 11 of 11
    Serve warm or cool and toast with hot butter.

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