Hot cross buns


July 31, 2015

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  • Yields: Makes 15 buns


4 cups self raising flour

6 sachets Canderel Yellow

1 Tbsp mixed spice

Large pinch of salt

1 sachet or 1½ Tbsp yeast

60g cold butter, cubed

1 cup (125g) sundried fruit cake mix

2 Tbsp (25g) candied citrus peel

Fresh zest of one orange

1 large egg, lightly beaten

1 cup warm milk

For the crosses

½ cup self raising flour

± ¼ cup milk

For the glaze

2 Tbsp fine apricot jam

A splash of boiling water


Sift together flour, Canderel, mixed spice and yeast. Add butter cubes and work through the flour using your hands, rubbing the butter to combine with the flour to form a grainy consistency.

Using a wooden spoon, stir in the fruit cake mix, citrus peel, fresh orange zest, and egg. Add milk and stir until combined.

Tip the mixture onto a floured surface and knead for 10 to 15 minutes until the dough reaches an elastic and silky consistency.

Place the dough in an oiled bowl and rub with a little oil to prevent a crust from forming. Wrap with cling film and leave in a warm spot for 1 – 2 hours for dough to rise.

Once risen, remove cling film and punch it down. Divide dough into 15 buns (about 75g each or ¼ cup size) and roll them into smooth balls on a floured surface.

Grease a baking tray and place the buns on the tray, about 2cm apart. Cover with cling film or a clean damp cloth and leave to stand for another hour. Pre-heat the oven to 200°C.

For the crosses

Mix milk and flour slowly to form a thick paste. Use a piping bag or bottle with a small nozzle to pipe a cross over each bun.

For the glaze

Add a splash of boiling water to the jam and stir until soft, but ensure it’s not too liquid. Once buns are out of the oven, turn off the heat, brush the glaze over the top of each bun and return to the warm oven for 5 minutes. Remove and cool on a drying rack. Serve with butter.