Hot Cross Buns (No ABM)

Recipe by JustJanS
READY IN: 40mins
YIELD: 16 buns




  • Combine the yeast, sugar and tepid milk in a bowl, cover with cling wrap.
  • Stand in a warm place (approx 10 mins) until mixture foams and froths.
  • Sift flour and spices into a large bowl.
  • Rub in butter using a broad bladed knife then finish with fingertips.
  • Toss the fruit through the flour, to coat the fruit.
  • Stir in yeast/sugar/milk micture, the lightly beaten egg and mix to a sticky dough.
  • Cover with cling wrap and stand in a warm place for 45-60 minutes until dough has doubled in size.
  • Grease a square, deep sided cake pan (20-25cm)
  • Knock down the dough and gently knead on a lightly floured surface for approximately 5 minutes until dough is smooth and silky.
  • 1Cut dough in half, knead lightly, cut each half in half again and continue until you have 16 balls of dough.
  • 1Place balls into greased cooking pan, cover with cling wrap and stand in a warm place for 10-15 minutes until the dough has risen to the top. 4 x 4 balls in each row
  • To make the flour paste, combine the flour sugar and water to form a thick paste. Cover with cling wrap, or place into piping bag with medium sized round nozzle attached. I used a zip lock bag with a corner cut out.
  • Either pipe or drizzle flour paste into 'cross' shape on top of each bun - keep piping fluid by doing four at a time, first in one direction then rotate the pan and complete the cross.
  • Preheat oven to 200DegC
  • When buns have risen bake for 20-25 minutes.
  • Turn out onto tea towel then place wire rack on top, invert and cool (top side up).
  • Mix caster sugar with boiling water and brush generously over each bun while still warm.