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Get your hands on this bun recipe

Try making these delicious hot cross buns on Easter weekend.

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Recipe: Make hot cross buns at home

Think you can do better than store-bought? Make your own hot cross buns at home following this recipe from former national president of the Country Women's Association Noela MacLeod.


The buns:

  • 1¼ kg flour, sifted
  • 2 tablespoons sugar
  • 2 tablespoons bread improver
  • 1 dessert spoon dried yeast
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon mixed spice
  • 1 tablespoon powdered milk
  • 1 tablespoon oil
  • 1 egg
  • 2½ cups warm water
  • 1 cup sultanas
  • ½ cup currants
  • ½ cup chopped dried apricots

The crosses:

  • 2 tablespoons plain flour
  • ½ cup cold water (approx.)

The glaze:

  • 2 tablespoons sugar
  • 1 teaspoon powdered gelatine
  • 1 teaspoon mixed spice
  • ¾ cup water


  • For the buns, combine sugar, bread improver, yeast, salt, spices, powdered milk, oil, and half of the flour in a warm basin.
  • Add egg and warm water, beat with an electric beater for five-and-a-half minutes.
  • Add dried fruit and the remaining sifted flour. Mix well.
  • Turn out onto a floured board and knead until dough is smooth and elastic.
  • Place back into the bowl, cover with plastic, and stand in a warm space until dough has doubled in size.
  • Turn mixture out onto a floured surface and knead well.
  • Divide into bun-sized pieces (approximately 60g) and shape into buns.
  • Place on a greased/lined oven tray and leave in a warm place until well risen.
  • Preheat the oven to 220°C (200°C fan-forced).
  • For the crosses, place flour into a small bowl and stir in enough water to make a smooth paste.
  • Use a piping bag to pipe crosses over the risen buns.
  • Place buns into a moderately warm oven and bake for 15 to 20 minutes. They're ready when they're golden brown on top and sound hollow when you tap them.
  • For the glaze, combine all ingredients in a small saucepan, stir without boiling until sugar and gelatine are dissolved.
  • Brush glaze over cooked buns while they're still warm from the oven.

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