Hot Cross Buns


  • 2.5 cups/ 275g Well-Made Baking Mix
  • 2 1/2 cups/ 10g Active Dry Yeast
  • 2 tbsp/ 50g White Sugar
  • 1 tsp/ 6g Salt
  • 1 tbsp/ 15g Vegetable Oil
  • 3/4 cup/ 177ml Lukewarm Water
  • Grated rind of 1 medium Orange
  • 1tsp/ 2g Nutmeg
  • 1 cup/ 144g Currents
  • 1 tsp/ 3g Cinnamon
  • 1 tsp/ 2g Ground Cloves

For Icing:

  • 7.5/ 60g tbsp Icing Sugar
  • 1 tsp Water


  • Soak yeast and sugar in water for 10 minutes or until alive and frothy.
  • In a large bowl, mix Low Protein Flour and salt. Gradually add yeast mixture and oil until a firm dough is formed. Add more baking mix if needed.
  • Add all remaining dough ingredients and knead to combine for 4-5 minutes. Cover with film and let the dough prove overnight in the refrigerator.
  • Divide dough into 6 large balls. Cover and leave for another 30 minutes, to prove and increase in size even further.
  • Preheat oven to 350 F and bake buns for 15 minutes or until golden brown.
  • Brush over syrup whilst hot (optional).

Icing Method

  • Gradually add water to sugar until a paste is formed
  • Fill a piping bag
  • Snip end of bag
  • Decorate Hot Cross Buns


333 kcals


51 mg



Makes: 6 medium-large Hot Cross Buns.

Leave a Reply