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4.7 from 10 votes

Easy Hot Cross Buns

This Easy Hot Cross Bun Recipe will become your new go to Easter recipe! Both regular and Thermomix instructions included.
Prep Time30 mins
Cook Time25 mins
Resting Time2 hrs
Total Time2 hrs 55 mins
Course: Desserts, Snacks
Cuisine: Australian
Keyword: Easter Recipes, Hot Cross Buns, Thermomix
Servings: 12 Hot Cross Buns
Calories: 303kcal
Author: Lauren

Equipment

  • Baking Tray

Ingredients

  • 1 tablespoon active dry yeast
  • ½ cup caster sugar 115g
  • 1 & ½ cups lukewarm milk 375g
  • 4 & ¼ cups plain flour 640g
  • 2 tablespoon bread improver
  • 2 teaspoon mixed spice
  • 2 teaspoon cinnamon
  • 50 grams butter melted
  • 1 egg
  • 1 cup raisins 150g
  • ½ cup currants 50g

For the Crosses

  • ½ cup plain flour
  • cup water

Apricot Glaze

  • 2 tablespoon apricot jam
  • 2 tablespoon water

Instructions

  • Lightly oil a large bowl and set aside until needed.
  • Line a large baking tray with baking paper and set aside until needed.
  • Place the yeast, 2 teaspoons of the sugar and all of the milk into a small bowl and let it sit for 5 minutes. After this time the mixture should have started to foam which is a sign the yeast is active.
  • In a large bowl, add the flour, bread improver, mixed spice and cinnamon, egg, butter, raisins and currants, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms - don't worry, it will be sticky.
  • Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
  • Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
    Hot Cross bun dough
  • Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
    Hot cross buns proving
  • Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to again rise.
  • While the dough is rising, preheat your oven to 200 degrees celsius (fan-forced).
  • In a small bowl, combine the extra plain flour and water until smooth and place into a piping bag.
  • Once the buns have again risen, pipe crosses onto them before placing the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
    Hot Cross buns with white piped icing
  • To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
  • Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
    Glazed hot cross buns

Thermomix Instructions

  • Place the yeast, 2 teaspoons of the sugar and all of the milk into your Thermomix bowl and cook for 2 minutes on 37 degreesspeed 1. Leave yeast mixture in bowl whilst you move onto the next steps.
  • Lightly oil a large bowl and set aside until needed.
  • Line a large baking tray with baking paper and also set aside until needed.
  • Add the flour, bread improver, mixed spice, cinnamon, egg, butter and remaining sugar into the Thermomix bowl. Mix for 15 seconds on speed 7 or until all ingredients have combined.
  • Add the raisins and currants to the bowl and combine for 3 minutes using the kneading function.
  • Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
  • Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
  • Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to again rise.
  • While the dough is rising, preheat your oven to 200 degrees celsius (fan-forced).
  • In a small bowl, combine the extra plain flour and water until smooth and place into a piping bag.
  • Once the buns have again risen, pipe crosses onto them before placing the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
  • To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
  • Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.

Notes

  • These Hot Cross Buns are freezer friendly.
  • You can use other dried fruits for this recipe.
  • Please note in cooler climates, the time it takes for your Hot Cross Buns to rise will be longer.

Nutrition

Serving: 0g | Calories: 303kcal | Carbohydrates: 64g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 30mg | Potassium: 267mg | Fiber: 3g | Sugar: 16g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg