Hot Cross Buns

A recipe from Kat – Surry Hills


  • 1 cup milk
  • 2 tablespoons honey
  • 2 tablespoons grapeseed or vegetable oil
  • 60 grams (2 ounces) butter, chopped
  • 1 cup apple or pear juice, at room temperature
  • 7 grams sachet dry yeast
  • 1 egg
  • 1 tablespoon finely grated orange rind
  • 1/3 cup dried currants
  • 1/3 cup sultanas
  • 800g bread flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt

For the crosses

  • 1/2 cup plain flour
  • 1 tablespoon caster sugar
  • 1/3 cup cold water, approximately

For the glaze

  • 1 tablespoon caster sugar
  • 1 teaspoon powdered gelatine
  • 1 tablespoon water


  • Bring milk to the boil in a small saucepan; remove from heat.
  • Add honey, oil and butter; stir until combined.
  • Whisk juice and yeast in a large bowl until dissolved. Add egg and rind, then currants and sultanas. Add combined flour, cinnamon and salt, then milk mixture; using your hand, mix together until combined. Cover with plastic wrap; stand in a warm place for 30 minutes or until the dough doubles in size.
  • Lightly knead dough on a lightly floured surface for 20 seconds. Return to bowl, cover; stand in a warm place for 1 hour or until risen by half.
  • Divide the dough into 16 pieces (each a little over 90g); shape into balls. Place in a large square cake pan or baking dish lined with baking paper or greased. Cover; stand in a warm place for 30 minutes or until risen by half.
  • Preheat oven to 200°C/400°F.
  • Make the paste for the crosses: Combine flour and sugar in a small bowl. Gradually mix in enough water to make a smooth paste. Place flour paste mixture into a small piping bag fitted with a small plain tube. Pipe crosses onto the buns.
  • Bake buns for 25 minutes or until buns are browned and sound hollow when tapped. Cool in pan.
  • Make glaze: Combine ingredients in a small saucepan; stir over low heat, without boiling, until sugar and gelatine dissolve.
  • Transfer buns to a wire rack and brush tops with glaze.

Notes –

  1. You partially make these ahead by making and shaping the dough as per the recipe, place on trays, then cover loosely for their last proving in the refrigerator overnight. Take them out in the morning, pipe crosses, then bake, glaze and eat!

2. You can freeze the cooked buns.