Rate this recipe

Hot Cross Buns

Hot Cross Buns


An Easter essential. Leave the dough to prove on Saturday night and have fresh Hot Cross Buns on Sunday morning.

  • Makes : 12 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 15 mins
Crush Mag Online Crush Mag Online

500 g cake flour
1 1/2 tsp (7.5 ml) salt
2 tsp (10 ml) mixed spice
1 tsp (5 ml) ground cinnamon
3 ml ground nutmeg
45 ml vegetable oil
50 ml sugar
1 Tbsp (15 ml) active dried yeast
200 ml tepid water
1 egg
125 g mixed fruit cake mix

Piping Dough
100 ml cake flour
pinch of salt
pinch of baking powder
1 tsp (5 ml) vegetable oil
50 ml milk

1/4 C (60 ml) water
1/4 C (60 ml) granulated sugar

Sift the flour, salt and spices into a bowl and stir in the oil.  Sprinkle over the sugar and the yeast. Make a well in the centre of the flour, pour in the warm warm water and add the egg.

Using a rubber spatula, gently mix the ingredients together to form a dough. When a ball starts to form, tip the mixture out onto a clean surface and begin to knead. Be sure to incorporate all the little bits of flour before sprinkling any more. Continue kneading until the dough is smooth, glossy and no longer sticky.

Put in a clean, oiled bowl, cover with greased clingfilm and place in the fridge overnight to double in bulk. Alternatively, leave the dough to double in size, covered with greased clingfilm in a warm place – leave for about 1 1/2 to 2 hours, and then continue as directed. In the morning, knock down the dough, add the fruit and knead gently again until it is evenly distributed. Weigh the dough (should be roughly 900g or so) and divide into 12. Roll and shape into tight round buns.  Set them well apart to prove on a greased baking tray lined with baking paper, and cover with an oiled sheet of plastic. Leave to prove for another 30-45 mins or until risen and puffy.  Heat the oven to 220 °C.

Piping Dough
Make the piping dough for the crosses by sifting the flour, salt and baking powder into a bowl, then add the oil and milk and gently stir to combine using a fork. Continue working until the lumps are gone, the consistency needs to be pipeable but firm. So if too thin, add a bit of flour. Just before the buns are put into the oven pipe a cross of dough on top. Bake for 12-15 minutes or until the buns are well browned and sound hollow when tapped underneath.

Whilst they are baking make the glaze. Dissolve the sugar completely in the water in a saucepan over gentle heat, then increase the heat and boil rapidly for 3 minutes to form a syrup. As soon as the buns come out of the oven brush them thoroughly with syrup, leave for 5 minutes then remove from the tin and allow to cool on a cooling rack.

Serve with butter and devour!