Hot Cross Bun Season

The Red Spoon Co Team   >  8 April 2017

With the weather cooling down and Easter around the corner now is the perfect time to experiment with your own homemade version of Hot Cross Buns. The below recipe is sure to have you baking the best buns you will ever try. 


Hot Cross Buns


  • 400ml Milk
  • 120gm Unsalted Butter, diced
  • 750gm Plain Flour
  • 75gm Castor Sugar
  • 14gm Dried Yeast
  • 4gm Cinnamon Powder
  • 1gm Mixed Spice
  • 100gm Sultanas
  • 100gm Currents
  • 100gm Glace Orange
  • 1 Tsp Salt
  • 1 Egg

Cross Paste

  • 75gm Plain Flour
  • 25ml Sunflower Oil
  • 65ml Water


  • 125gm Sugar
  • 80ml Water
  • 1 Tbsp Apricot or Quince Jam 


- Place milk and butter in a small saucepan over medium–low heat and stir until melted. Cool slightly. Place flour, sugar, yeast, spices, dried fruit, glace orange and salt in the bowl of an electric mixer fitted with a dough hook. Stir to combine. Stir in egg, then milk mixture. Knead for 9 minutes or until smooth and elastic. Place in a greased bowl, cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

- Punch down dough, divide into 20 equal pieces, then knead each piece for 1 minute into a smooth ball. Place in rows on an oven tray lined with baking paper, cover with a tea towel and set aside in a warm, draught-free place for 45 minutes or until dough doubles in size.

- Preheat oven to 220°C. To make paste, place flour, oil and water in a bowl and stir to a smooth paste. Transfer to piping bag fitted with a small plain nozzle and pipe a cross shape onto each dough ball. Bake for 10 minutes, reduce oven to 200°C and bake for a further 9 minutes or until golden.

- Meanwhile, to make glaze, place sugar, water and jam in a small saucepan over medium heat and bring to a simmer, stirring to dissolve sugar. Remove from heat and cool slightly.

- Brush buns generously with glaze. Serve warm or at room temperature with butter.


Bon Appetit


You really found a w

11 May 2017
You really found a way to make this whole prosces easier.