| | Hot cross buns
Hot cross buns
Hot cross buns 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Combine the milk, yeast and 1 tablespoon of the sugar in a jug. Set aside in a warm place for 5 minutes or until frothy.
  2. Add the butter and egg to the mixture and whisk to combine. Place the flour, sultanas, currants, salt, and mixed spice and remaining sugar in a large bowl and stir to combine. Make a well in the centre. Pour the milk mixture into the well and use wooden spoon to stir until just combined, then use your hands to bring the dough together.
  3. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
  4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even portions and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
  5. Combine the water and extra flour in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and crossways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the top).
  6. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter or toasted.
Time for preparing:
30 min.


  • 1 1/2 cups (375ml) warm milk
  • 2 teaspoons (1 sachet/7g) dried yeast
  • 1/4 cup (55g) caster sugar
  • 60g butter, melted
  • 1 egg, lightly whisked
  • 4 cups (600g) plain flour
  • 1 1/2 cups (260g) sultanas
  • 1/2 cup (80g) currants
  • 1 teaspoon salt
  • 1 tablespoon mixed spice
  • 2 tablespoons water
  • 1/4 cup (40g) plain flour, extra
  • 1/3 cup (120g) apricot jam