Snack, Sides and Starters
Traditional Hot Cross Buns
Prep 1h 30 mins. /Cook 25 mins.
Makes 15
Average
Traditional Hot Cross Buns
Method
- Combine milk and cream in a small saucepan over medium heat for 3 - 4 minutes or until lukewarm. Pour into a jug. Add yeast and 1 teaspoon sugar. Whisk with a fork until combined. Stand in a warm place for 10 minutes or until frothy.
- Sift flour, cinnamon and mixed spice into a large bowl. Stir through salt and remaining sugar. Using your fingertips, rub the butter into the flour until mixture resembles fine breadcrumbs. Stir through sultanas. Add yeast mixture and egg. Stir until well combined and a soft dough forms.
- Turn dough onto a lightly floured surface and knead for 5 – 8 minutes or until dough is smooth and elastic. Place dough into a greased bowl and cover with a clean tea towel or plastic wrap. Stand in a warm place for 40 minutes or until dough has doubled in size.
- Preheat oven to 200°C. Grease a 30 cm x 20 cm lamington pan. Punch dough down and turn onto a lightly floured surface. Knead for 2 minutes, then divide into 3 equal pieces. Divide each portion into 5 (making 15 buns). Roll each portion into a bun and place, side by side, into prepared pan. Stand in a warm place for 20 minutes or until risen.
- Sift ½ cup flour in a small bowl. Stir in ½ cup water until a smooth paste forms. Spoon mixture into a piping bag fitted with a small plain tip (3mm). Pipe crosses onto each bun. Bake for 18 - 20 minutes or until golden, risen and cooked through.
- Just before the buns are cooked, start making the glaze. Combine gelatine, extra sugar and 1 tablespoon boiling water in a small bowl and whisk with a fork to dissolve. Brush mixture over buns while still hot. Transfer buns to a wire rack to cool or serve warm with Western Star Spreadable.
More Tips
- The cream creates a richer hot cross bun, however you can substitute this with milk if you prefer.
- For fruit-free hot cross buns, simply omit the sultanas, this will make 12 buns instead of 15.
- Try these variations: Apple and Blueberry, Apricot and Pecan, Cranberry and Curran
IN THIS RECIPE
Spreadable Original Soft
We’ve taken the five-star Western Star taste you know and love and made it soft and spreadable. Ideal for sandwiches, toast, pancakes and more.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
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Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.