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  • Makes 12 Items
  • 45 mins prep
  • 25 mins cook

Hot cross buns

hot cross buns

Hot cross buns, fruit recipe, brought to you by Madison



  • 2 tbsp sugar
  • 2 tbsp water

Hot cross buns

  • 225 ml milk, lukewarm
  • 1/4 cup (55g) caster sugar plus 1 teaspoon extra
  • 1 tbsp (10g) dried yeast
  • 3 cups (435g) plain flour
  • 1/2 tsp salt
  • 1 1/2 tsp mixed spice
  • 1 tsp finely grated orange zest
  • 50 g butter, melted
  • 1 egg, lightly beaten
  • 2/3 cup (100g) currants
  • extra flour, for the cross


Hot cross buns

  1. Combine l00ml of the milk with the l teaspoon of caster sugar. Sprinkle with the yeast and leave for 5 minutes or until the mixture becomes foamy.
  2. Sift the flour, salt and mixed spice in a large bowl. Add the remaining sugar and orange zest and mix to combine.
  3. Make a well in the centre and add the yeast mixture, remaining milk, butter and egg. Mix until a loose dough forms, then transfer to a floured surface and knead for 8-l0 minutes or until the dough is smooth and elastic.
  4. Knead in the currants, then transfer the dough to an oiled bowl. Cover with a tea towel and leave in a draught-free place to rise for l l/2 hours or until doubled in size.
  5. Preheat the oven to 200°C. Line a baking tray with baking paper. Punch the dough down and divide into 12 even pieces. Roll each ball of dough until smooth, then transfer to the prepared tray, leaving a small gap between each and making 4 rows of 3 buns.
  6. Cover the tray with a tea towel and leave the buns to rise for another 40 minutes.
  7. Mix 3 tablespoons of flour with enough water to form a smooth, thick paste for piping the crosses. Transfer to a plastic bag (snap-lock bags work well) and cut a small hole in one corner of the bag. Pipe crosses on to the buns. Cook in the oven for 20-25 minutes or until the buns are golden brown.
  8. For the glaze, place the sugar and water into a small saucepan and stir until the sugar has dissolved. Brush buns with the glaze while hot. Serve the buns warm with butter and honey.


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