Glazed hot cross buns

Serves:

Ingredients

• 4 cups (600g) plain flour
• 2 tsp dry yeast
• 1/3 cup (60g) brown sugar
• 2 tsp cinnamon
• 2 tsp mixed spice
• pinch of ground cardamom and ground coriander
• 2 tsp salt
• 2 eggs
• 1 cup (250ml) milk, lukewarm
• 2 tbsp orange marmalade, chopped
• 40g unsalted butter, softened
• 250g sultanas/raisins/currants
• 30g mixed peel

Crosses:

• plain flour
• icing sugar
• water

Glaze:

• 1/2 cup (115g) caster sugar
• 1/4 cup (60ml) water

Method

Mix flour, yeast, sugar, spices and salt in a large bowl.

Whisk eggs, milk and marmalade together and pour into the flour mixture to form a sticky dough.

Knead on a floured surface for 10 minutes until elastic. Add softened butter and knead for a further 5 minutes until smooth.

Fold in fruit and peel and knead for further 3 minutes.

Form the dough into a ball, put it in an oiled bowl and cover with cling film. Place it in a warm place for about 2 hours, or until dough has doubled in size. Then turn the dough out onto a floured surface.

Form into a loaf and use a knife to cut the loaf into 12 buns – in half lengthways, then six loaves each (see video).

Line a shallow baking dish with baking paper and put your hot cross buns onto it, ready for the oven.

Preheat oven to 180°C (160°C fan-forced).

To make the crosses, mix the flour, icing sugar and water into a thick paste.

Pour paste into a resealabe bag and snip off one of the corners to create a piping bag.

Pipe crosses on buns and bake for 15-20 mins. Turn out on wire rack.

To create glaze, bring the sugar and water to the boil until it is a clear syrup and then take it off the heat.

Apply glaze with a pastry brush while the buns are still hot.

Find related Easter recipes

• Caramello egg brownies
• Easter egg biscuits
• Ice cream easter eggs
• Glazed hot cross buns
• Iced bunny biscuits
• White chocolate Easter egg cupcakes
• Chocolate bird's nest
• Easter bunny iced biscuits

Serving Suggestions

Note

• Not only do these look like the real deal, but they were really fun to make with the kids.
• This recipe makes a dozen good sized buns – 6 to eat straightaway and 6 for the fridge or freezer.
• Thanks to our sister company Kidspot Australia, for creating the instructional video.
• This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.