Home / Recipes / Traditional Hot Cross Buns

Traditional Hot Cross Buns

Preparation 25 Minutes

Cook 1 hr 50 min Minutes

Serves 12

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Method
Ingredients

Method

Place your flour, yeast, sugar, allspice, cinnamon and salt in your mixing bowl and briefly mix until combined.

Add in your melted butter, warm milk, eggs and raisins.

Mix with your dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl.

Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size.

Knock the air out of the dough and roll it into a log before cutting it into 12 even pieces.

Roll each piece into a smooth ball and place into a grease proof paper linen baking tray (approx. 30cm x 20cm) in a 3 bun by 4 bun pattern.

Cover balls of dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size.

Pre heat oven to 180 degrees after leaving it to rest.

Right before placing it into the oven make your cross mixture by mixing your flour and water until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe your crosses down the center of each bun horizontally and then vertically.

Bake in the oven for approximately 20 minutes or until nice and golden brown.

Meanwhile, place jam and water in a bowl and microwave for approx. 30 seconds until melted and combines.

Once buns are fresh out the over, brush your glaze over each one to give them a beautiful glossy finish.

Ingredients

9g dry yeast

110g caster sugar

375g warm milk

640g bread flour

1 tbsp cinnamon powder

1 tbsp all spice

½ tsp salt

220g Sunbeam Australian Currants

50g unsalted butter, melted

1 whole egg

For the cross:

75g plain flour

5 tbsp of water

For the glaze:

2 tbsp apricot jam (or your jam of preference)

2 tbsp water

Recipe Collection

Chocolate Ripple Christmas Wreath

You will need to begin this recipe the night before

Whip the cream to soft peaks.

Spread a few tablespoons of whipped cream onto the base of a 26-28cm round serving plate. This will stop your wreath from sliding around.

Dollop 1 flat tbsp of whipped cream onto a biscuit and top with another biscuit. Repeat until you have a stack of 5 biscuits, the top biscuit should not have any cream on top.

Repeat to make 8 stacks of biscuits.

On the prepared serving plate, arrange the biscuit stacks into a wreath shape. Spread the entire biscuit wreath with just enough whipped cream to ensure the biscuits are covered on top and around the sides. Refrigerate overnight, reserving remaining whipped cream.

When ready to serve, spread remaining whipped cream around the wreath. Decorate with dried fruit and nuts.

White Christmas

Grease and line base and sides of a 27cm x 17cm slice pan with baking paper, extending paper over sides.
Place chocolate and coconut oil in large heatproof bowl over a saucepan one-third filled with simmering water. Stir until melted and remove from heat.
Add sultanas, almonds, cherries, rice cakes and coconut. Stir to combine and spread into prepared pan. Press down firmly.
Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 18 pieces to serve.

Macadamia Choc Chip Cookies

Preheat the oven to 180°C. Line cookie trays with baking paper.

Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam macadamias & chocolate chips.

Roll tablespoons of mixture into balls; place 5cm apart on trays.

Bake cookies 15 minutes or until golden; cool on trays.

Red Velvet Cupcakes

Preheat oven to 170°C.

Line 24 cupcake pans with paper cases.
Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.