Hot Cross Buns



Hot Cross Buns

Yummy Hot Cross Buns
 Makes 12

4 x 250ml  CAKE FLOUR
10ml salt
1 x 10g sachet instant yeast
80ml sugar
10ml ground cinnamon
10ml mixed spice
60g butter, melted
200ml warm milk
1 extra large egg
250ml dried cranerries

15ml oil
Water to make a thickish paste
100ml water
50ml sugar
3ml ground cinnamon

Sift all the dry ingredients into a mixing bowl.
Mix butter, milk and beaten egg to the dry ingredients slong with enough warm water to make a dough that is soft, but not sticky.
Knead well on a lightly floured surface for 3-5 minutes.
Add the fruit and knead for a further 2 minutes.

Place dough in oiled plastic bag (pour in 5ml of oil and rub the oil through the bag to coat) and leave in a warm place to rise until double in size.
This will take about 45 minutes.
Knock back dough by kneading for a minute or two and divide into 12 balls.
Place 6 balls into two trays, cover and leave to rise for 20 minutes.

For the crosses, combine the flour, oil and enough water to make a thickish paste.
Place into a paper piping bag, or small plastic bag, and snip the corner and pipe over the buns before baking at 190°C for 20-30 minutes until golden brown.

For the glaze, boil together the water, sugar and cinnamon until you have a syrupy consistency and brush over the warm hot cross buns.
Then cool on a rack, if you can wait that long!

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