Tear-and-share hot cross buns

Bake and butter up these delicious spiced hot cross buns to enjoy over a morning tea with friends.


  • 50 g butter; cubed
  • 400 g strong white bread flour; plus extra for dusting
  • 1 tsp easy blend dried yeast
  • 50 g caster sugar
  • 1 tsp fine sea salt
  • 2 tsp mixed spice
  • 100 g mixed dried fruit
  • 50 g plain flour
  • 1 medium egg; beaten


Step 1.
Rub the butter into the bread flour and stir in the yeast, sugar, salt and spice. Stir the dried fruit into 280 ml of warm water, then stir it into the dry ingredients.

Step 2.
Knead the mixture on a lightly floured surface for 10 minutes or until the dough is smooth and elastic. Leave the dough to rest, covered with the mixing bowl, for 1–2 hours or until doubled in size.

Step 3.
Shape the dough into 12 buns. Arrange a ring of three in the centre of a greased, lined baking tray, leaving a 1cm gap between each bun. Arrange the other nine buns in a ring around the outside, leaving a 1 cm gap as before. Cover with oiled clingfilm and leave to prove for 45 minutes.

Step 4.
Preheat the oven to 220°C (200° fan).

Step 5.
Mix the plain flour with just enough water to make a thick paste and spoon it into a piping bag. Brush the buns with egg and pipe a cross on top of each one.

Step 6.
Bake for 18 minutes or until golden brown and cooked through. Leave to cool a little on a wire rack before serving.

Serves 12 buns