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

By Sophie Gray
  • 55 mins preparation
  • 20 mins cooking
  • Makes 16
  • Print
This recipe first appeared in Food magazine.
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  • 4 cup plain flour
  • 1/4 cup caster sugar
  • 60 gram butter
  • 2 sachets instant yeast
  • 1 teaspoon mixed spice
  • 1/2 teaspoon cinnamon
  • 3/4 cup sultanas
  • 1 1/4 cup milk, warmed
  • 1 egg
Flour cross paste
  • 1/2 cup plain flour
  • 2 teaspoon caster sugar
  • 1/3 cup water, approximately
  • 1 tablespoon caster sugar
  • 1 teaspoon gelatine
  • 1 tablespoon water


  • 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