Hot Cross Buns

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Makes 12


  • 3/4 cup sultanas
  • 3/4 cup raisins
  • 2 teaspoons dried yeast
  • 2 teaspoons caster sugar
  • 1 1/2 cups milk, warmed
  • 5 cups highgrade flour
  • 1/2 tseaspoon salt
  • 75g butter, melted
  • 1 size 7 egg
  • 1/3 cup caster sugar
  • 2 teaspoons mixed spice
  • 1 tablespoon cinnamon
  • 100g mixed peel
  • 1/2 cup flour
  • 4 tablespoons water
  • 2 tablespoons apricot jam
  • 2 tablespoons water
  • 1 tablespoon sugar


Place sultanas and raisins in a bowl, pour over 1/2 cup boiling water and set aside for 20 minutes.  If you want to make them extra luscious then add half dark rum and half water.
Combine yeast, 2 teaspoons sugar and warm milk in a large bowl and set aside for 5 minutes. The mixture should start to foam.
Mix the flour, sugar, spices and salt in a bowl and make a well in the centre.  Pour in the milk mixture, butter and egg.
Mix to combine and then mixed in the drained sultanas, raisins and the mixed peel. Turn the dough out to a floured
board and knead for 10 minutes until the dough feels smooth and elastic.
Place the dough in an oiled bowl and cover. Place in a warm spot and leave
for 30 minutes or until doubled in bulk.
Turn out dough and lightly knead.
Divide dough into 12 balls and place in a greased 23cm square cake tin.
Cover and sit in a warm place until doubled in size. Preheat oven to 200 C Mix together the flour and water for crosses and place in a piping bag or plastic bag with the corner snipped. Pipe crosses on buns. Place in oven and bake for 20 minutes or until golden and springy to touch.
Meanwhile, place the jam, water and sugar in a small saucepan and stir over medium heat
for a couple of minutes. Brush hot buns with the apricot glaze.

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7 thoughts on “Hot Cross Buns

  1. I can’t buy active yeast but do have some surebake yeast in my fridge. Can I use this? If so, do I need to make any modifications to the recipe?

  2. Have not been able to get any Yeast so far. Keep adding to my list when my daughter gets our groceries. Really hoping there will be some tomorrow so I can make Hot Cross buns for the grand children.

  3. Lovely recipe. In light of a comment below I added a little more cinnamon and mixed spice. I also added a little ginger. I made 14 buns (120gm each) and was very happy with the size. I also added a couple of squirts of liquid sweetener to the crosses mix.

  4. I have just made hot cross buns for the first time from this recipe, a great success, made 13 HUGE buns, I think they’re lacking taste so will try doubling mixed spice and cinnamon next time and replace peel with a little zest. Beautiful texture.

  5. I made these this morning and although the texturre was nice they are missing that vital ingredient salt. How much would I need?

  6. I’ll leave the crosses off my buns, not because I’m irreligious but I simply don’t like that flour & water combination, spoils the lovely, moist bun. :-)