Traditionally eaten at Easter time hot cross buns are filled with raisins and currents and are slightly sweet, soft and scented with warm spices like cinnamon, nutmeg and all spice! Delicious toasted with butter and jam for breakfast.

Hot Cross Bun Recipe

Hot Cross Buns
Serves: 8
  • 2 cups (500 ml) white bread flour
  • 2 cups (500 ml) cake flour
  • ½ cup (125 ml) water
  • 1 cup (250 ml) milk
  • 4 tbles (60gr) butter
  • 1 10gr pkt instant yeast
  • ¾ cup (120gr) dried fruit mix (I used raisins and currents)
  • 2 tsp (10ml) fine cinnamon
  • ½ tsp (2.5ml) each of fine nutmeg and fine allspice
  • 1 (5ml) tsp salt
  • 4 tbles (60ml) castor sugar
  • 1 egg beaten
Paste for crosses
  • ½ cup (125ml) cake flour
  • 2 tsps (10ml) castor sugar
  • 50 ml water
  • 2 tbles (30ml) milk
  • 2 tbles (30ml) castor sugar
  1. Heat milk,water and butter together and leave to cool slightly.
  2. Sift flour,spices and salt together.
  3. Add sugar,yeast and dried fruit mix.
  4. Stir in warm milk mix and beaten egg.
  5. Knead well until smooth,approx 5-10mins
  6. Cover and leave in a warm place for about 1 hour or until the dough has doubled in size.
  7. Deflate the risen dough and divide into 16 medium sized balls and place on a greased baking tray.
  8. Cover and leave in a warm place for 10 mins or until the buns have risen.
For the crosses
  1. Mix flour and sugar together and add enough water to form a smooth paste.
  2. Place the paste in a piping bag using a small, plain tube fitting and make crosses on the buns.
  3. Bake in a preheated oven at 180°C for 15-20mins.
For the glaze
  1. Heat milk and sugar without boiling.
  2. Turn buns onto a wire rack and brush with hot glaze


Please follow and like us: