I first tried to make hot cross buns a few years ago to take to a relative’s house for an Easter brunch. They were a fail, but if anyone needed, I dunno, a paperweight or a boulder they would’ve worked for that. Heavy as bricks, they were.
So I’ve been hesitant to try them again. Until I picked up that free mag you get at the cash register at Coles (not sponsored btw) and saw what looked like a pretty simple recipe to try.
I did, and it worked, so I’m here to share it with you.
You can see the original in the mag here. Hot tip: There’s tonnes of great Easter stuff in there, grab a copy, I’m going to try the tuna cakes next.
The recipe takes about an hour and a half with all the prep, then another twenty for baking, so you best be prepared for delayed gratification.
There’s minimum fruit and spices in this one too, I’m sure you can add more, but this combo worked really well for my kids, they annihilated them with zero whinging.
So, without further ado …
Hot Cross Buns Ingredients
- 2 teaspoons (1 sachet/7g) dried yeast
- 2 tablespoons caster sugar
- 3/4 cup (185ml) warm milk
- 2 1/2 cups (375g) plain flour
- 1 teaspoon mixed spice
- 40g butter
- 2/3 cup (110g) sultanas
- 1 teaspoon finely grated orange rind
- 1 egg, lightly whisked
- 1/3 cup (50g) plain flour, extra
- 1 1/2 tablespoons caster sugar, extra
- 2 tablespoons boiling water
- 1 teaspoon gelatine powder
- Butter, extra, to serve
Hot Cross Buns Method
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