Hot cross buns are a wonderful delight to make over the Easter break. It’s a brilliant activity to do with the kids as well. This recipe is versatile and you can easily modify to your liking. Having the smell of your own hot cross buns baking over Easter is sensational!

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  1. 4 cups plain organic flour
  2. 2 x 7g sachets dried yeast
  3. 1/4 cup caster sugar
  4. 1 1/2 teaspoons mixed spice
  5. 1 pinch of Himalayan salt
  6. 1 1/2 cups of organic sultanas
  7. 40g organic grass fed butter
  8. 300ml organic full fat milk
  9. 2 large organic eggs, lightly beaten
  10. Flour Paste
  11. 1/2 cup plain organic flour
  12. 4 to 5 tablespoons water
  13. Glaze
  14. 1/3 cup water
  15. 2 tablespoons caster sugar
  16. Organic grass fed butter to serve
  1. Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until just warm. Add warm milk mixture and eggs to sultana mixture. Use a butter knife to mix until dough just comes together.
  2. Use clean hands to finish mixing to form a soft dough.
  3. Turn dough out onto a lightly floured surface. Knead for 10 minutes, or until dough is very smooth. Place into a lightly oiled bowl (I use coconut oil). Cover with plastic wrap. Set aside in a warm area for 1 to 1 1/2 hours, or until dough doubles in size.
  4. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside again in your warm place for 30 minutes, or until buns double in size.
  5. Preheat oven to 180°C.
  6. Flour Paste - Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses.
  7. Bake for 20 to 25 minutes, or until buns are golden and cooked through.
  8. Glaze - Place water and sugar into a saucepan over low heat. Stir gently until sugar dissolves. Bring to the boil. Boil for 3-4 minutes, keeping a close eye because it can burn easily. Brush warm glaze over warm hot cross buns.
  9. Serve as desired.
  1. I use organic sultanas in my buns because my kids prefer them. Currents are traditionally used, if you are using currents you use the same quantity 1 1/2 cups.
Glamor Hippie