- Melted butter, to grease
- 490g (3 1/4 cups) Anchor Bread & Pizza Plain Flour
- 170g (1 cup) sultanas
- 2 tablespoons mixed peel
- 2 tablespoons caster sugar
- 1 teaspoon (7g/1 sachet) dried yeast
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Large pinch of salt
- 250ml (1 cup) warm milk
- 50g butter, melted
- 1 egg, lightly whisked
- Plain flour, to dust
- Butter, to serve
- 40g (1/4 cup) plain flour
- 2 tablespoons cold water
- 70g (1/3 cup) caster sugar
- 80ml (1/3 cup) cold water
- Step 1Brush a baking tray with melted butter. Combine the flour, sultanas, mixed peel, sugar, yeast, mixed spice, cinnamon and nutmeg in a large bowl. Stir in the salt.
- Step 2Make a well in the centre. Add the milk, butter and egg. Use a wooden spoon to stir until just combined. Use your hands to bring the dough together in the bowl.
- Step 3Turn onto a well-floured surface. Knead for 10-15 minutes or until smooth and elastic. Brush a large bowl with melted butter. Place dough in the bowl. Turn to coat. Cover with plastic wrap or a damp tea towel. Place in a warm, draught-free place to prove for 1 1/2 hours or until dough doubles in size.
- Step 4Preheat oven to 200°C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2-3 minutes or until dough is smooth and elastic and has returned to its original size. Divide into 12 equal portions. Shape into balls. Place, side-by-side, on the prepared tray. Place in a warm, draught-free place for 30 minutes or until dough has risen 1-2cm.
- Step 5To make the cross paste, combine the flour and water in a bowl until a smooth paste forms. Transfer to a piping bag fitted with a 2mm plain nozzle. Pipe in a continuous line along the centre of each row of buns. Repeat in the opposite direction to make crosses. Bake for 20 minutes or until golden and the buns sound hollow when tapped on the base.
- Step 6Meanwhile, to make the glaze, place sugar and water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves and mixture thickens slightly.
- Step 7Brush the tops of the buns with the glaze. Serve hot with butter.
Here’s how to keep your homemade hot cross buns fresh and delicious.
To store hot cross buns at room temperature: At the end of step 7, set the buns aside to cool completely. Store in an airtight container at room temperature for up to 2 days.
To freeze hot cross buns: At the end of step 7, set the buns aside to cool completely. Separate the buns and wrap each bun in plastic wrap. Label, date and freeze for up to 2 months. Thaw overnight in the fridge.
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste