Homemade hot cross buns

Refine your baking skills during lockdown... because homemade just tastes better.

Less than 30 minutes

Makes 8

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  • 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 tsp (3ml) of each ground cinnamon and nutmeg
  • ½ cup (125ml) raisins or sultanas
  • ½ cup (125ml) water
  • 1 egg, whisked
  • 3 Tbsp (45g) softened butter
  • ½ cup (60g) flour
  • Enough water to create a smooth paste
  • ¼ cup (60ml) smooth apricot jam
  • 2 Tbsp (30ml) hot water


  1. Combine flours, milk, yeast, salt, sugar, spices and dried fruit in a mixing bowl. 
  2. Add water while mixing, then add egg and butter.
  3. Knead for 4-5 minutes or until smooth.
  4. Cover with clingfilm directly on dough and set aside to rise for 45 minutes to 1 hour, or until it has doubled in size.
  5. Knead dough and divide into 8 pieces.
  6. Shape into rounds and dust with extra flour.
  7. Place buns onto a lined baking tray, cover and prove for 30 minutes.
  8. Preheat oven to 180°C.
  9. Bake buns for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool slightly.
  10. For cross, combine flour and water to create a paste.
  11. Pipe a cross onto each bun using a piping bag (or simply putting the icing in a zip-seal bag and snip off a corner to create one).
  12. For glaze, combine jam and water and brush or drizzle over buns
  13. Best served while warm.


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