Baked.,  Cakes. Desserts.

Hot Cross Buns

There is nothing like eating piping hot, Hot Cross Buns, just out of the oven – slathered with good butter!!  This week, make it a point to make your own Hot Cross Buns.  I shaped my dough and left it in the muffin pan to rise.  I just wanted to try out a different shape.  Just remember that home-made buns are without any preservatives and therefore it is best eaten within 2 days.

Hot Cross Buns

Preparation time:  15 minutes

Cooking time:  30 minutes

Serves:  6

300 ml full-fat milk

50 g Q.B.B. ghee

500 g bread flour

1 teaspoon ground cinnamon

1 teaspoon salt

70 g caster sugar

7 g instant yeast

1 egg, beaten

70 g raisins

50 g mixed peel


80 g plain flour

100 ml water

3 tablespoons apricot jam for brushing


  1. Place the milk, Q.B.B. ghee, bread flour, cinnamon, salt, sugar, instant yeast and egg into a mixing bowl and knead for 5 minutes on medium speed.
  2. Cover with cling wrap and keep aside for 30 minutes or until it doubles in volume.
  3. Put in the raisins and the lemon peel and knead again at medium speed for 5 minutes.
  4. Divide the dough into 10 portions and place each portion into a muffin pan.
  5. Leave aside for about 30 minutes for it to rise.
  6. Heat oven to 220C.
  7. Mix the flour with water to make the paste for the cross – add the water 1 tablespoon at a time, so that you will add just enough for a thick paste.
  8. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, and then repeat in the other direction to create crosses.  Bake for 20 minutes on the middle shelf of the oven, until golden brown.
  9. Brush the buns while still hot with the apricot jam and leave the buns to cool.

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