Easy, 1 hour + 2 hours proving, Serves 12

What can be more traditional than hot cross buns – spicy dough with juicy sultanas and crunchy cross!


  • 2tsp dried instant yeast
  • 500g plain flour
  • 90g sugar
  • 1tsp salt
  • 1tsp cinnamon
  • 1/2tsp ground all-spice
  • 1/4tsp fresh grated ginger
  • 300ml milk
  • 60g butter
  • 1 large egg
  • 140g sultanas (or mixture of sultanas, raisins and currants)
  • 30g mixed peel
  • For the crosses
  • 2tbsp self-raising flour
  • 2tbsp cold water
  • For the glaze
  • 1/2cup sugar
  • 1/4tsp cinnamon
  • 150ml boiling water


  1. Sift together all dry ingedients and set aside.
  2. Heat milk, add butter and let it melt, add to the flour and mix thoroughly.
  3. Beat the egg and add to the mixture to form a dough. Fold in sultanas and peel, if using.
  4. Turn out on a floured surface and knead until smooth and no longer sticky (about least 10 minutes).
  5. Roll into a ball, place in an oiled bowl, cover with cloth and prove for and hour or until doubled in size.
  6. Punch the dough down and make 12 small balls, place on a greased tray and let rise for another hour or so.
  7. Preheat oven to 200C. Mix the cold water and flour to make a thick paste and pipe crosses on top of the buns (if you don’t have a piping bag and nozzle, simply use a small plastic bag and cut off one corner.
  8. Bake buns in the oven for about 20 minutes.
  9. Disolve sugar and cinnamon in hot water and glaze buns while still hot.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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