Traditional Hot Cross Buns

Prep time: 25 min
Cooking time: 1 hr 50 min
Serves 12

What you’ll need…

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 



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.