Add to Cookbook

Classic Hot Cross Buns

  • 3 hours
  • 20-25 minutes
  • Makes 16
Classic Hot Cross Buns

Also look up the recipe for Chocolate Hot Cross buns if you would like a change.


  • 4 cups high grade flour
  • 1 tsp salt
  • ½ tsp each ground allspice, mixed spice, cinnamon, nutmeg
  • ¼ cup brown sugar
  • 1½ tsp dried yeast or 1½ tblsp Surebake
  • 1 cup warm milk
  • 100 grams softened butter
  • 2 eggs
  • 1 cup mixed dried fruit

Cross paste

  • ½ cup flour
  • 1 tblsp butter
  • ¼ tsp baking powder
  • about ¼ cup milk


  1. Put the flour, salt, spices and brown sugar into a food processor and pulse to sift.
  2. Stir the yeast and milk together and set aside in a warm place for 15 minutes or until the mixture is frothy.
  3. Beat the eggs and softened butter into the frothy mixture.
  4. With the motor running pour the yeast mixture down the feed tube as fast as the flour can absorb it to form a soft dough. Process the mixture for 1 minute. Add the dried fruit and pulse to blend.
  5. Turn the dough over in a greased bowl and cover with greased plastic wrap. Set aside in a warm place for about 1 hour until the dough has doubled in bulk.
  6. Turn out onto a lightly floured board and divide into 16 equal portions. Roll into balls and place on a greased baking tray with about 1-cm between each bun.
  7. Cover with a clean tea towel and set aside in a warm place for about 30 minutes until well risen. Brush with milk. Pipe thin crosses onto the buns.
  8. Bake at 190ºC for about 20-25 minutes. Brush with the sugar glaze just before they come out of the oven. Cool on a cake rack.
  9. Cross paste
  10. Sift flour and baking powder together. Rub in butter. Stir in enough milk to make a thick batter that can be piped.
  11. Sugar glaze
  12. Dissolve 2 tablespoons sugar in 2 tablespoons hot milk.

Comments (0)

Please login to submit a comment.