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“Hot Cross Buns are traditional Easter fare. This is an easy recipe to follow. This recipe uses metric measures”
1hr 45mins
18 hot cross buns

Ingredients Nutrition


  1. Mix the yeast with one tablespoon of the sugar and all of the milk in a small bowl. Whisk until the yeast is dissolved. Cover the bowl and stand in a warm place for about 10 minutes or until the mixture is frothy.
  2. Sift the flour, spices and salt into a large bowl; rub in the butter with your fingertips, until the butter is thoroughly distributed.
  3. Stir in the remaining sugar, fruit, yeast mixture, egg and the water to make a soft dough.
  4. Cover the bowl with oiled plastic wrap and stand in a warm place for about one hour or until mixture is doubled in size.
  5. Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic.
  6. Divide the dough into 18 portions and roll each into a ball.
  7. Place the balls, almost touching, on a large greased oven tray. Stand in a warm place for about 20 minutes or until dough is almost doubled in size.
  8. Preheat the oven to 220°C or 200°C if fan-forced.
  9. FOR THE FLOUR PASTE: Sift flour and sugar into a small bowl; gradually stir in enough water to make a smooth thick paste. Place the Flour Paste into a resealable plastic bag and snip a tiny piece off one corner. Pipe crosses onto the buns.
  10. Bake the buns for about 15 minutes or until they sound hollow when tapped.
  11. Transfer the buns to a wire rack and brush the tops with the Glaze.
  12. FOR THE GLAZE: Combine the glaze ingredients until the sugar and gelatine are dissolved.
  13. Hot cross buns are best eaten the day or next day from baking. Can be frozen.

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