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Our traditional homemade hot cross buns are soft, fluffy and simple to make... plus they taste even better than the store-bought version!

Hot Cross Buns

Our traditional homemade hot cross buns are soft, fluffy and simple to make... plus they taste even better than the store-bought version!
5 from 16 votes
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Course: Breakfast
Cuisine: Easter
Keyword: hot cross buns
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12 serves
Calories: 471kcal

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 1 tbs dried yeast
  • 1 cup (250g) warm milk
  • 4 cups (600g) plain flour
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/3 cup (80g) caster sugar
  • 80 g butter softened
  • 1 egg lightly beaten
  • 1/3 cup (85g) warm water
  • 180 g sultanas see notes

For the piping:

  • 1/2 cup (75g) plain flour
  • 100 g water

For the glaze:

  • 2 tbs caster sugar
  • 2 tbs water

Instructions

Conventional Method

  • Add the dried yeast to the warm milk and whisk together. Place the cup in a warm place for 15 minutes or until the mixture has become frothy.
  • In a large bowl, sift together the plain flour, nutmeg, cinnamon, salt and caster sugar.
  • Add the butter and rub together until the mixture resembles fine breadcrumbs.
  • Pour in the milk/yeast mixture, the egg and the warm water. Sprinkle over the sultanas.
  • Stir together until the mixture forms a round dough ball.
  • Grease a bowl with cooking spray and place the dough ball into the bowl.
  • Cover with a tea towel and leave in a warm spot to rise for 30 minutes or until doubled in size (see notes).
  • Preheat oven to 200 degrees celsius (fan-forced).
  • On a lightly floured board, place the dough and knead for 5 minutes.
  • Divide the dough into 12 equal sized portions and roll each portion into a ball.
  • Place the balls (1cm apart) in a greased 20cm X 30cm baking tin. Set aside for a further 15 minutes to prove.
  • Make the piping by sifting the flour into a bowl and adding enough water to make a paste.
  • Pipe the crosses onto the buns using a piping bag or a glad bag with the end snipped off.
  • Bake in the oven for 15 minutes or until the buns sound hollow when tapped.
  • To make the glaze, place the water and sugar into a microwave safe bowl and heat for 30 seconds. Mix until the sugar dissolves.
  • Brush the tops of the buns with the glaze.
  • Place the buns onto a wire rack to cool.

Thermomix Method

  • Place milk and yeast into the Thermomix bowl and mix for 1 minute, Speed 1, 37 degrees.
  • Add flour, salt, softened butter, sugar, egg, cinnamon, nutmeg and warm water and mix for 6 seconds, Speed 7.
  • Knead for 2-3 minutes on interval speed. Add the sultanas and combine for 10 seconds, Reverse, Speed 5.
  • Work the dough into a ball on a lightly floured board. Place in a bowl and cover with a tea towel. Keep in a warm place for 30 minutes to allow the dough to prove (it should double in size). See notes.
  • Preheat oven to 200 degrees celsius (fan-forced).
  • On a lightly floured board, place the dough and knead for a few seconds. Divide the dough into 12 equal sized portions. Roll each portion into a ball.
  • Place the balls (1cm apart) in a greased 20cm X 30cm baking tin. Set aside for a further 15 minutes to prove.
  • To make the piping, mix the flour and water in the Thermomix bowl for 20 seconds on Speed 4. Scrape down the sides and repeat for a further 20 seconds.
  • Pipe the crosses onto the buns using a piping bag or a glad bag with the end snipped off.
  • Bake in the oven for 15 minutes or until the buns sound hollow when tapped.
  • Meanwhile, heat the sugar and water in the Thermomix bowl for 2 minutes, Speed 4, 100 degrees.
  • Brush the tops of the buns with the glaze. Place the buns onto a wire rack to cool.

Notes

RECIPE NOTES & TIPS
Tips for proving the dough:
To prove the dough, place it into a lightly greased bowl and set the bowl in a warm spot and cover with a tea towel. Warm places can include:
  • a sunny spot in the house
  • heat an oven on low temperature and then turn off – allow the oven to cool until only just warm and place the bowl inside
  • pour boiling water into the bowl and leave for 5 minutes – drain the bowl, grease lightly and place the dough inside
  • place the bowl on top of a hot water bottle
  • place the bowl near a warm heater 
Tips for piping crosses:
  • make sure the piping mixture is easy to pipe but not runny. Add extra plain flour if the mixture is too runny.
  • Place the mixture into a piping bag with a narrow piping tip.
  • If you don’t have a piping bag, place the mixture into a plastic sealable bag (like a glad bag) and cut a tiny hole in one corner. Squeeze the plastic bag to pipe the crosses onto the buns.
Extra tips:
  • Make sure that your yeast is in date and still active.
  • Mix the yeast with warm milk to help it dissolve and activate. You’ll know it’s ready when it becomes frothy. 
  • Leaving the dough in a warm place is essential for it to rise and double in size. See my tips above for proving dough. 
  • This traditional recipe is made using dried sultanas. Alternatively, you can omit the sultanas for a fruit-free hot cross bun recipe. You can also substitute the sultanas with any dried fruit you like.
  • Glaze the cooked buns while they’re still warm.

Nutrition

Calories: 471kcal | Carbohydrates: 89g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 163mg | Potassium: 247mg | Fiber: 3g | Sugar: 18g | Vitamin A: 220IU | Vitamin C: 0.5mg | Calcium: 49mg | Iron: 4.5mg