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How to make the perfect hot cross buns

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Master the art of hot cross bun making at home. Imagine the smell of freshly baked hot cross buns in the oven, then eating them warm. Now if that doesn't convince you to make them yourself I don't know what will.

  • Makes12
  • Cook time30 minutes
  • Prep time30 minutes, (+ 1½ hours resting time)
Hot cross buns on a sheet of baking paper on a wire rack

Ingredients

  • 2 tsp (7g sachet) dry yeast
  • ¼ cup (55g) caster sugar
  • ½ cup (125ml) milk, warmed
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 3 cups (450g) plain flour
  • 2 tsp mixed spice
  • 50g chilled butter, chopped
  • ½ cup (80g) sultanas
  • ¼ cup (40g) dried currants
  • ¼ cup (40g) mixed peel
  • Butter, to serve

Flour paste

  • ⅓ cup (50g) plain flour
  • 1 tbs caster sugar

Glaze

  • 1 tsp powdered gelatine
  • 2 tsp caster sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine yeast, sugar, milk and ⅓  cup (80ml) warm water in a bowl. Set aside for 5 mins or until mixture is foamy. Add the egg and whisk to combine.

  2. Step 2

    Combine the flour and mixed spice in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Stir in the sultanas, currants and mixed peel. Make a well in the centre. Pour the yeast mixture into the well and stir until a dough forms. Turn onto a lightly floured surface. Knead for 10 mins or until smooth and elastic.
  3. Step 3

    Place dough in a lightly greased bowl. Cover with plastic wrap and set aside for 1 hour or until dough doubles in size.
  4. Step 4

    Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan. Turn dough onto a lightly floured surface and knead until it returns to original size. Divide into 12 portions and roll into balls. Place side by side in pan. Set aside in a draught-free place for 30 mins or until doubled in size.
  5. Step 5

    To make flour paste, combine flour, sugar and ¼ cup (60ml) cold water in a bowl. Spoon into a snap-lock bag and snip off 1 corner. Pipe crosses onto buns. Bake for 10 mins. Reduce oven to 180°C and bake for 20 mins or until golden. 

  6. Step 6

    Meanwhile, to make glaze, combine gelatine, sugar and 1 tbs boiling water in a bowl, stirring until sugar and gelatine dissolve. Turn buns onto a wire rack. Brush buns with glaze. Serve with butter.

    How to make the perfect hot cross buns

    How to make the perfect hot cross buns
    • Makes12
    • Cook time30 minutes
    • Prep time30 minutes, (+ 1½ hours resting time)
    Ingredients
    • 2 tsp (7g sachet) dry yeast
    • ¼ cup (55g) caster sugar
    • ½ cup (125ml) milk, warmed
    • 1 Coles Brand Australian Free Range Egg, lightly whisked
    • 3 cups (450g) plain flour
    • 2 tsp mixed spice
    • 50g chilled butter, chopped
    • ½ cup (80g) sultanas
    • ¼ cup (40g) dried currants
    • ¼ cup (40g) mixed peel
    • Butter, to serve

    Flour paste

    • ⅓ cup (50g) plain flour
    • 1 tbs caster sugar

    Glaze

    • 1 tsp powdered gelatine
    • 2 tsp caster sugar
      Description

      Master the art of hot cross bun making at home. Imagine the smell of freshly baked hot cross buns in the oven, then eating them warm. Now if that doesn't convince you to make them yourself I don't know what will.

      Method
      1. Step 1

        Combine yeast, sugar, milk and ⅓  cup (80ml) warm water in a bowl. Set aside for 5 mins or until mixture is foamy. Add the egg and whisk to combine.

      2. Step 2

        Combine the flour and mixed spice in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Stir in the sultanas, currants and mixed peel. Make a well in the centre. Pour the yeast mixture into the well and stir until a dough forms. Turn onto a lightly floured surface. Knead for 10 mins or until smooth and elastic.
      3. Step 3

        Place dough in a lightly greased bowl. Cover with plastic wrap and set aside for 1 hour or until dough doubles in size.
      4. Step 4

        Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan. Turn dough onto a lightly floured surface and knead until it returns to original size. Divide into 12 portions and roll into balls. Place side by side in pan. Set aside in a draught-free place for 30 mins or until doubled in size.
      5. Step 5

        To make flour paste, combine flour, sugar and ¼ cup (60ml) cold water in a bowl. Spoon into a snap-lock bag and snip off 1 corner. Pipe crosses onto buns. Bake for 10 mins. Reduce oven to 180°C and bake for 20 mins or until golden. 

      6. Step 6

        Meanwhile, to make glaze, combine gelatine, sugar and 1 tbs boiling water in a bowl, stirring until sugar and gelatine dissolve. Turn buns onto a wire rack. Brush buns with glaze. Serve with butter.