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Hot Cross Buns II

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  • 40g caster sugar
  • 360ml warm milk
  • 750g plain flour
  • 2 tsp mixed spice
  • 2 tsp ground cinnamon
  • 50g butter, melted
  • 2 tbsp olive oil
  • 1 egg
  • 50g caster sugar
  • 280g sultanas
  • 50g candied peel
For the Crosses
  • 80g plain flour
  • 80ml water
  • 2 tbsp sugar
  • 1 tbsp gelatine
  • 2 tbsp water


  1. Place the yeast, sugar and milk in a large bowl and set aside for 5 minutes (the mixture should begin to foam). Once the yeast mixture is ready add flour, spices, butter, oil, egg, extra sugar and dried fruit then mix to combine. Turn the dough out onto a floured surface and knead for 5-10 minutes or until the dough feels smooth and elastic. Place the dough in an oiled bowl and cover then set in a warm spot for at least 45 minutes, or until doubled in size.
  2. Turn the dough out onto a floured surface and knead lightly. Divide into 12 balls of equal size and place these on a greased baking sheet. Cover and put in a warm position until doubled in size.
  3. Preheat your oven to 200°C and mix together the flour and water for the crosses. Place in a piping bag and pipe crosses on the buns. Place in an the oven and bake for 20 minutes or until springy to the touch. Meanwhile place the sugar, gelatin and water in a saucepan and stir over medium heat for 2 minutes or until gelatin has dissolved. Brush the still-warm buns with glaze. For Easter Sunday itself, lamb is the traditional meat for the main meal and below is a recipe for a Greek-inspired version.

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