Quick and Easy

Sultana and spice hot cross buns

Nothing says Easter like a fruity hot cross bun, warm from the oven. This sultana and spice hot cross buns recipe makes easy work of creating this Easter favourite at home
16
55M
20M
1H 15M
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This recipe first appeared in Food magazine.

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Ingredients

Flour cross paste
Glaze

Method

1.Combine the flour, caster sugar and butter in a bowl or processor, and rub or pulse until the mixture forms fine crumbs. Add the yeast, spices and sultanas, and mix together.
2.Combine the warm milk and egg, and add to the mixture. Stir or pulse to form a dough, then knead on a floured bench or with a dough blade until smooth, elastic and springy; around 5 minutes.
3.Place the dough into a clean, greased bowl and cover with plastic wrap. Leave in a warm place to rise for approximately 45 minutes or until the dough has doubled in size.
4.Divide dough into 16 even-sized portions; roll into balls and arrange in a greased 23cm square pan; cover. Stand in a warm place for 10 minutes or until buns have risen to top of pan. Preheat oven to 200°C.
5.For the crosses, combine flour and sugar; gradually blend in enough water to form a smooth, firm paste. Using a piping bag with a small, plain nozzle, pipe crosses onto buns. Bake buns for 20 minutes; turn onto a wire rack.
6.To make the glaze, stir caster sugar, gelatine and water in a small saucepan over medium heat, without boiling, until sugar and gelatine are dissolved. Brush hot buns with hot glaze. Cool on a wire rack.

PER SERVE Energy 226kcal, 948kj • Protein 6.3g • Total Fat 3.9g • Saturated Fat 1.6g • Carbohydrate 40.5g • Fibre 2.1g • Sodium 34.4mg

Note

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