Traditional Hot Cross Buns

Jessica Whipp

Makes: 16


2 cups mixed fruit (with peel)
1 1/2 cups milk
2 x 7g sachets dried yeast
1/3 cup caster sugar
4 cups plain flour
1 teaspoon cinnamon
2 teaspoons of mixed spice
80g butter

For crosses
1/3 cup plain flour
1/4 cup water

For glazing
2 tablespoons castor sugar
2 tablespoons water



  • Heat milk until warm, not hot. Add yeast and sugar and leave in a warm place for 10 minutes until frothy.

  • In a separate large bowl, sift together the flour and spices.

  • Rub in butter until it resembles fine breadcrumbs.

  • Stir in fruit and peel until fruit is coated in flour.

  • Pour yeast mixture into flour mixture

    • If you have a stand mixer:

      • Attach your dough hook

      • Combine ingredients on low, then set to knead for 10 minutes (you may need to scrape the bowl a couple of times at the beginning).

    • If you're doing it by hand:

      • Stir in yeast mixture and mix until well combined.

      • Turn onto a floured surface and knead for 10 minutes.

  • Return dough to a lightly oiled bowl, cover with plastic wrap and leave in a warm place for 1 hour until mixture has doubled in size.

  • Divide dough into 16 balls and place side by side in a lined square cake pan 25cm x 25cm. Leave in a warm place for a further 30 minutes. (Alternatively you can use 2 x rectangle lamington pan).

  • Preheat fan-forced oven to 200˚C. Combine flour and water to make a smooth paste and pipe crosses over buns.

  • Bake for 10 minutes then reduce heat to 180˚C, bake for a further 15 minutes. Turn onto a wire rack.
  • Combine sugar and water in a saucepan and boil until sugar is dissolved. Brush over tops of buns.

  • Enjoy fresh from the oven laden with butter!