Homemade Hot Cross Buns

    2 hours 10 minutes

    With all the new chocolate chip hot cross buns on the market I am finding it harder to get a good traditional style so have resorted to making my own.


    3 people made this

    Serves: 12 

    • 2 (7g) packets dry yeast
    • 1/4 cup caster sugar
    • 1 cup warm milk
    • 4 cups plain flour
    • 1 teaspoon cinnamon
    • 60g butter
    • 1 egg, lightly whisked
    • 1/2 cup warm water
    • 1 cup mixed fruit
    • 1 tablespoon apricot jam
    • flour paste
    • 1/2 cup plain flour
    • 1 tablespoon caster sugar
    • 1/3 cup water

    Preparation:25min  ›  Cook:25min  ›  Extra time:1hour20min rising  ›  Ready in:2hours10min 

    1. Combine the yeast, sugar and milk then whisk until well combined. Cover and stand in a warm place for 10 minutes or until frothy.
    2. Sift the flour and cinnamon into a large bowl then rub in the butter. Stir in the yeast mixture, egg, water and fruit, gently knead to combine then rest in a warm spot until almost doubled in size; about 1 hour.
    3. Place the dough on a floured surface and knead for 5 minutes or until smooth and elastic. Divide the dough up into 16 equal pieces and knead into balls. Place the balls into a greased 23cm cake tin then leave in a warm place to rise for 20 minutes.
    4. Combine the flour paste ingredients, mixing until smooth. Transfer to a piping bag fitted with a small plain round tube and pipe crosses onto the buns. Move to a preheated oven at 220 degrees C and cook for 10 minutes, then drop the temperature to 180 degrees C and cook for a further 15 minutes.
    5. Remove the cooked buns from the oven and transfer to a wire rack, immediately brush with warmed and strained apricot jam. Serve warm with butter.

    See it on my blog

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