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Traditional Hot Cross Bun Recipe
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5 from 9 votes

Traditional Hot Cross Buns

These traditional fruit-filled hot cross buns are spicy, light and wholesome and are packed to capacity with raisins, currants and citrus peel.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Cake & Tea
Cuisine: Bread and Rolls
Keyword: Hot Cross Buns
Servings: 15 Buns

Ingredients

Hot Cross Buns

  • 10 Grams Active Dry Yeast
  • 1 Tablespoon White Sugar
  • 1 Cup Lukewarm Milk
  • 2 Large Eggs
  • ½ Cup Vegetable Oil
  • 1 Cup Sweet Potato (Cooked & Mashed)
  • 75 Grams White Sugar
  • 550 Grams All Purpose Flour Plus extra for dusting
  • 1½ Teaspoons Salt
  • 3 Teaspoon Cinnamon (Ground)
  • 1½ Teaspoon Mixed Spice (Ground)
  • 250 Grams Safari Cake Mix
  • 75 Grams Mixed Citrus Peel

Crosses

  • 70 Grams Flour
  • ½ Tablespoon White Sugar
  • ⅓ Cup Water

Glaze

  • ⅓ Cup Water
  • 2 Tablespoons Castor Sugar

Instructions

  • In the bowl of a stand mixer, add the yeast, 1 Tablespoon sugar and lukewarm milk into a mixing bowl. Stand for 10 minutes until the yeast has bubbled and frothed up.
  • Add the eggs, oil, sweet potato and sugar and mix until well combined.
  • In the meantime, sift together the flour, salt and spices.
  • Using the dough hook attachment, add in the flour mixture one cup at a time until a soft dough forms. Knead for 5 minutes and then add the cake mixture and citrus peel and knead for a further 3 minutes. The dough will be soft and slightly sticky
  • Turn onto a lightly floured surface to bring everything together with your hands. (This is a step I like to include)
  • Oil a large bowl and transfer the dough to the bowl. Cover with a tea towel/cling wrap and place in a warm spot. Allow the dough to rise for 1 hour or until doubled in size.
  • Turn the dough out onto a lightly floured surface. Divide the dough into 15 even pieces (average 110 grams per piece - I usually weigh each lump of dough to ensure they are the same size and bake evenly). Roll each piece of dough into a smooth ball.
  • Arrange the buns on one or two baking trays lined with parchment, leaving a little space for the dough to expand. Allow buns to rise for a further 45 minutes or until doubled in size.
  • Heat oven to 190℃
  • Mix the flour, sugar and water together until a thick paste forms. Allow to stand for 5 minutes. Spoon into a ziplock bag and cut off the tip. Pipe a line along each row of buns and repeat in the opposite direction to create crosses.
  • Bake for 15 - 18 minutes or until lightly golden brown.
  • While the buns are baking prepare the glaze by heating the castor sugar and water in a small saucepan. Bring to a boil and simmer for 2 minutes.
  • Brush the glaze over the top of the warm buns and leave to cool.
  • Store buns in an airtight container and enjoy!

Notes

Notes
  • If you can't find Safari Cake Mix you can use a mix of sultanas, raisins and currents to total 250g
  • Wheat Free Alternative: Flour can be replaced at a 1:1 ratio with Spelt Flour but when using Spelt add 2 teaspoons of Xanthan Gum.

Nutrition

Nutrition Facts
Traditional Hot Cross Buns
Amount Per Serving
Calories 341 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Cholesterol 29mg10%
Sodium 345mg15%
Potassium 258mg7%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 13g14%
Protein 7g14%
Vitamin A 1315IU26%
Vitamin C 1.3mg2%
Calcium 47mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

This website provides approximate nutritional information for convenience and as a courtesy only.