Traditional hot cross buns

Ingredients:

• 2 cups (300g) white bread flour 
• 2 cups (300g) cake flour + extra for dusting 
• ¾ cup (180ml) milk 
• 1 sachet (10g) yeast 
• Pinch salt 
• 3 Tbsp (35g) sugar 
• ½ cup (125ml) water 
• 1 egg, whisked 
• 3 Tbsp (45g) butter, softened 
• ½ cup (125ml) raisins or sultanas 
• ½ tsp (3ml) cinnamon 
• ½ tsp (3ml) nutmeg 

Cross: 

• ½ cup (60g) cake flour 
• Water  

Glaze: 

• ¼ cup (60ml) smooth apricot jam 
• 2 Tbsp (30ml) hot water 

Method

1. Combine flours, milk, yeast, salt and sugar in a stand mixer and add water while mixing. 
2. Add egg and butter and knead to create a sticky dough. 
3. Add raisins and spices and knead for 4-5 minutes or until smooth. (If mixing by hand, kneading should take about 10 minutes.) 
4. Cover and set aside to rise for 45 minutes to 1 hour, or until double in size. 
5. Knead dough and divide into 8 pieces. 
6. Shape into rounds and dust with flour. 
7. Place buns on a baking tray lined with baking paper, cover and proof for 30 minutes. 
8. Preheat oven to 180°C.  
9. For cross, combine flour and just enough water to make a smooth paste. 
10. Transfer paste to a piping bag and pipe a straight line vertically down the middle of each bun, then horizontally. 
11. Bake buns for 15 to 20 minutes or until a skewer inserted comes out clean. 
12. For glaze, combine jam and water. Brush or drizzle over buns right after they’ve come out of the oven.  
13. Serve hot. 

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