Hot cross buns
1 hour, plus proving time
Preparation time
35 minutes
Cooking time


Bun dough

600 g (4 cups) plain flour
14 g (2 sachets) dried yeast
75 g (½ cup) caster sugar
1½ tsp mixed spice
½ tsp salt flakes
180 g (1 cup) currants
40 g butter
300 ml milk
2 eggs, lightly beaten
75 g (½ cup) plain flour, extra
80 ml (1/3 cup) water


140 g (2/3 cup) caster sugar
60 ml (¼ cup) water
½ tsp ground cinnamon
½ tsp vanilla bean paste or extract

To serve

Butter, jams and conserves


Bun dough

  1. Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl.
  2. Melt butter in a small saucepan over medium heat, induction setting 5.
  3.  Add the milk and heat for 1 minute, or until lukewarm, ideally the milk should be 37°C. Add warm milk mixture and eggs to flour mixture.
  4. In a stand mixer with the dough hook attached, mix the dough until it almost comes together, and then knead for 8 minutes.
  5. Turn dough out onto a floured surface. Knead for an additional 1 minute, or until dough is smooth.
  6. Place into a lightly oiled bowl and cover with plastic wrap. Place into oven on Prove yeast dough and prove for 30 minutes or until dough doubles in size.
  7. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 16 even portions and shape each portion into a ball.
  8. Place balls onto a baking tray, about 1 cm apart. Place into the oven on Prove yeast dough and prove for 30 minutes, or until buns double in size.
  9. Preheat the oven on Conventional at 175°C.
  10. To make the flour paste, mix extra plain flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag and snip off one corner to create a piping bag. Pipe flour paste over tops of buns to form crosses.
  11. Change the oven function to Moisture Plus with Conventional at 175°C with 2 bursts of steam, releasing a burst of steam immediately and a second burst at 10 minutes.
  12. Place the buns into the oven on shelf position 2 and bake for 30 minutes, or until buns are cooked through.


  1. Place all of the ingredients into a small saucepan and bring to the boil on high heat, induction setting 8 for 2 minutes, then brush over the hot buns. Allow to cool.

Hints and tips

  • You can make mini hot cross buns by dividing  the dough into 32 and reducing the cooking time.
  • If you do not have Moisture Plus on your oven, you can bake the hot cross buns by selecting Fan Plus at 180°C, prior to baking spritz some water over the top of the rolled buns, place on shelf position 2, and bake for 15 minutes.
  • You can also bake the buns in a combi steam oven. Select Combi mode: Conventional 170°C + 15% moisture and bake for 20-25 minutes, or until cooked through. Place into the combi steam oven on shelf position 1 for a 45 cm oven, or shelf position 2 in a 60 cm combi steam oven.
  • Try baking the buns with your own sourdough starter in place of yeast.
  • This recipe works well with different fruit combinations such as; cranberry and dried apple, fig and orange, or date and walnut.
  • Mixed spice can be replaced with a combination of cinnamon, nutmeg and allspice.



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