Easy hot cross buns

You can't go wrong with this simple hot cross bun recipe. It will have your home smelling like Easter.

  • 25 mins cooking
  • Serves 10
  • Print
Easy hot cross buns


  • 3 teaspoon (level) dry yeast
  • 1/3 cup (75g) caster sugar
  • 1 cup (250ml) warm milk
  • 4 cup (600g) plain flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 80 gram butter, chopped
  • 1 cup (160g) sultanas
  • 2 tablespoon finely chopped mixed peel
  • 1 egg, beaten lightly
  • 1/3 cup (80ml) warm water, approximately
Flour paste
  • 1/4 cup (35g) plain flour
  • 2 teaspoon caster sugar
  • 2 tablespoon cold water, approximately
  • 1 tablespoon caster sugar
  • 1 teaspoon powdered gelatine
  • 1 tablespoon water


  • 1
    Combine the yeast with one tablespoon of the sugar and all of the milk in a small bowl; whisk until the yeast is dissolved. Cover the bowl and stand in a warm place (on the open door in front of a very slow oven is ideal) for about 10 minutes or until the mixture is frothy.
  • 2
    Sift the flour, spices and salt into a large bowl; rub in the butter. Stir in the remaining sugar, fruit, yeast mixture, egg and enough water to make a soft dough. Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Place the dough in a large bowl; cover with oiled plastic wrap and stand in a warm place for about 1 hour or until dough has doubled in size.
  • 3
    Knock back the dough, then divide into 20 portions; quickly form each portion into a ball. Place the balls, almost touching, in a circular pattern on a greased or lined round pizza tray or large oven tray. Stand in a warm place for about 20 minutes or until dough is almost double in size. Preheat the oven to 220°C (200°C fan-forced).
  • 4
    To make flour paste, sift flour and sugar into a small bowl; gradually stir in enough water to make a smooth thick paste. Place the flour paste into a disposable piping bag or resealable plastic bag. If using the plastic bag, snip a tiny piece off one corner. Pipe crosses onto the buns.
  • 5
    Bake the buns for about 15 minutes or until buns sound hollow when tapped.
  • 6
    For the glaze meanwhile, combine all the ingredients in a small pan and stir over low heat, without boiling, until the sugar and gelatine are dissolved.
  • 7
    Transfer the buns to a wire rack and brush the tops with the glaze.


Cooked buns suitable to freeze. Glaze suitable to microwave.

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