Hot Cross Buns

Fresh Hot Cross Buns

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Melted butter, to grease

490g (3 1/4 cups) Plain Flour

1 cup sultanas

2 tablespoons mixed citrus peel

2 tablespoons caster sugar

1 sachet dried yeast

1 teaspoon mixed spice

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Pinch of salt

250ml (1 cup) warm milk

50g butter, melted

1 egg, lightly whisked

Plain flour, to dust

Butter, to serve

Cross Paste

1/4 cup plain flour

2 tablespoons cold water


1/3 cup caster sugar

1/3 cup cold water



1. Brush a baking tray with melted butter. Combine the flour, sultanas, mixed peel, sugar, yeast, mixed spice, cinnamon, nutmeg and salt in a large bowl.


2. Make a well in the centre. Add the milk, butter and egg. Stir until just combined. Use your hands to bring the dough together in the bowl.


3. Turn 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 for 1 1/2 hours or until dough doubles in size.


4. Preheat 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 and 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.


5. To make the cross paste, combine the flour and water in a bowl until a smooth paste forms. Transfer to a sandwich bag and cut the corner. 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.


6. In a pan, add the caster sugar and water. Let the mixture thicken and then brush the top of the buns. Serve hot with melted butter.


Serves 12