Traditional hot cross buns
Traditional hot cross buns recipe
Serves: 12 buns
For the buns
  • 2 tblsp dry yeast
  • ¼ cup caster sugar
  • 1½ cups warm milk
  • 4 cups plain flour
  • 2 tsp mixed spice
  • 2 tsp cinnamon
  • 85 g butter, melted
  • 1 egg
  • ⅓ cup caster sugar
  • 1½ cups sultanas (or 1 cup sultanas, ½ cup raisins and/or currants)
  • ⅓ cup candied peel (or finely grated rind of an orange and a lemon)
For the crosses
  • ½ cup plain flour
  • ⅓ cup water
For the glaze
  • 2 tblsp sugar
  • 1 tsp gelatine
  • 2 tblsp water
For the buns
  1. Combine the yeast, sugar and milk until bubbles form
  2. Add everything else
  3. Mix with a palate knife to combine, then knead for 5-10 minutes
  4. Place dough in an oiled boil and set aside for 30 mins
  5. Knock back, divide into 12 (or 24 to make mini-buns)
  6. Place in a greased 23cm square tin (or place close together on a baking tray for freer form), cover and let rise until doubled
  7. Top with cross paste and bake at 200C for 20 mins
For the crosses
  1. Mix together into a paste
  2. Put into a bag of some description (I use a snaplock bag, then cut off one corner)
  3. Draw crosses over the top
For the glaze
  1. Combine over heat and cook until the gelatine dissolves
  2. Brush over warm buns
Recipe by allconsuming at