Hot Cross Buns

Bee's Baking - Hot Cross BunsAdapted from Donna Hay


For the spiced buns

2 tablespoons (40ml) dried yeast
110g (~½ cup) caster sugar
1½ cups (375ml) warm milk
635g (~4¼ cups) plain  flour
2 teaspoons mixed spice
2 teaspoons ground cinnamon
50g butter, melted
1 egg, lightly beaten
375g mixed fruit (or a dried fruit/candied peel of choice)

For the crosses

75g (~½ cup) plain flour
⅓ cup (80ml) water

For the glaze

2 teaspoons sugar
1 teaspoon powdered gelatin
¼ cup (60ml) water


1. Combine yeast, half the sugar (55g), and milk in a bowl and set aside for 5-10 minutes or until bubbles form on the surface
2. Combine flour, mixed spice, cinnamon, butter, egg, the rest of the sugar (55g), and mixed fruit in a large bowl
4. Pour yeast mixture into the large bowl of other ingredients and mix with a butter knife until it forms a sticky dough
5. Knead on a lightly floured surface for 5-10 minutes or until dough is smooth and elastic when pressed
6. Place dough in an oiled bowl, cover with a tea towel, and allow to stand in a warm place for around 1 hour or until doubled in size (I turned on the oven and placed the bowl on a stool outside the open door)
7. Divide dough into 12-20 pieces and place nearly touching on pan, then cover and stand in a warm place for about 20 minutes until doubled again.
8. Preheat oven to 200ºC (390ºF) if not done so already
9. To make the crosses: combine flour and water to make a smooth paste. Place in a piping bag (I put the mixture in a ziplock bag and cut one of the corners off) and pipe crosses onto the buns
10. Bake for 15-20 minutes or until well-browned and springy to touch
11. To make the glaze: combine sugar, gelatine, and water in a saucepan over medium heat and stir for 2 minutes or until dissolved
12. Brush glaze over warm buns and serve with butter

Nutritional Information

– Recipe yields 12 servings
– Each cookie contains ~413 calories, 79g carbs, 10g protein, and 6g fat

Bee's Baking - Hot Cross Buns


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