Hot Cross Buns



  • 550g bread flour + plenty extra for the board
  • 7g dry yeast
  • 75g caster sugar
  • 1/2 teaspoon vanilla paste
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 300ml milk
  • 50g butter
  • 1 egg
  • 150g currants
  • Rice bran oil spray
  • 2 tablespoons apricot jam


  1. Bring milk to boil on the stove, set aside and add the butter.
  2. Combine the flour, sugar, yeast and salt in a bowl and make a well in the centre.
  3. Beat the egg and set aside.
  4. When the butter and milk is warm (not hot), pour it into the centre of the dry ingredients, mix it in very briefly with a spoon, then add the egg and bring it all together.
  5. Turn the sticky dough onto a well floured board and knead for 5 minutes until smooth and elastic.
  6. Spray a large bowl with the oil, put the dough in and cover with oil sprayed glad wrap.
  7. Set aside in a warm place for 1 hour 15 minutes. It should be increased significantly in size.
  8. Unwrap and tip in the currants, vanilla, all spice and cinnamon.
  9. Need the ingredients through the dough until well absorbed.
  10. Re-wrap the dough and leave for another 1 hour 15 minutes.
  11. Divide the dough into 16 pieces. (You can weigh the whole piece first, that way you can calculate how much each piece should weigh and make sure they are evenly sized.
  12. Roll each one into a neat ball on a lightly floured surface.
  13. Place them in 4 rows of four, lightly touching so they will expand into each other.
  14. Cover them lightly with a piece of oil sprayed glad wrap and leave for another 1 hour.
  15. After the hour is up, preheat the oven to 200C.
  16. Mix 5 tablespoons of water with the plain flour.
  17. Spoon it into a piping bag (or can use a zip lock back and cut a tiny bit of the corner off).
  18. Pipe the crosses onto the risen buns.
  19. Heat the apricot jam on a low heat over the stove until melted.
  20. Brush the jam onto the buns.
  21. Place the buns into the oven and cook for 20 minutes.
  22. Eat fresh or leave to cool before wrapping up. If eating later make sure you toast them.


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