Hot Cross Buns


Ingredients A

400g Prima Bread Flour
60g Caster Sugar
10g Salt
4g Cinnamon Powder
16g Instant Yeast
50g Unsalted Butter (Softened)
270g UHT Milk
80g Black Raisins
40g Sultanas
20g Citrus Peel

Ingredients B

50g Prima Plain Flour
82g Margarine (Softened)
65g Caster Sugar
1 no Egg (Beaten)
Make about 15 rolls


  1. Preheat oven to 220°C.
  2. Rinse raisins and sultanas, strain dry and mix well with citrus peel..
  3. Mix ingredients A which consists of flour, sugar, salt, cinnamon powder, instant yeast, milk and butter at low speed and increase to high speed for 8-10 minutes. Once a soft and pliable dough is formed, add in raisins, sultanas and citrus peel and mix for 1 minute at low speed.
  4. Cover the dough with damp cloth and let it rest for 1 hour.
  5. Mix ingredients B which consists of softened margarine and sugar at medium speed for 2-3 minutes. Gradually add in flour and mix until well combined. Fill the mixture into a piping bag.
  6. Divide the dough to 60g each. Cover the dough and rest for 10 minutes.
  7. Round the dough pieces and place onto a greased baking pan.
  8. Cover the bun with a damp cloth and let it proof in a warm place for 1 hour.
  9. After proofing, brush the beaten egg on the surface of the dough pieces. Using the margarine and flour mixture, pipe a cross on each of the bun
  10. Bake the hot cross buns at 200°C for 10-12 minutes, or until golden brown.
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