Step-by-step hot cross buns

Hot cross buns. One a penny buns. One a penny, two a penny, hot cross buns. Everybody loves hot cross buns.

Makes 16

1 1/2 cups (375ml) warm milk

2 tsp (7g/1 sachet) dried yeast

1/4 cup (55g) caster sugar

60g butter, melted

1 egg, lightly whisked

4 1/2 cups (675g) plain 00 flour

1 tsp salt

3 tsp mixed spice

1 cup (170g) sultanas

1/4 cup (45g) currants

1/4 cup (50g) mixed peel

1/3 cup (80ml) cold water

1/2 cup (170g) apricot jam

1. Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.


2. Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a 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.

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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 pieces 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. Meanwhile, mix the remaining flour and water together 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 widthways, 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 base).


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.

Recipe & Food Preparation: Sarah Hobbs.   Photography: Rob Palmer.   Styling: Amber Keller

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