How to make traditional hot cross buns

Whip up a batch of these traditional fruit hot cross buns and enjoy with butter, or use them to create Easter desserts and treats. To avoid dense, heavy buns be sure to prove the dough twice – see recipe below for instructions.
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FRUIT HOT CROSS BUNS
Makes 16 Prep 20 mins (+ 1½ hours rising time) Cooking 35 mins

1¹⁄³ cups (330ml) skim milk
20g butter
4 cups (600g) plain flour
¼ cup (55g) caster sugar
3 tsp (1½ pkts) dried yeast
2 tsp mixed spice
½ tsp salt
1½ cups (240g) mixed dried fruit
1 Coles Australian Free Range Egg, lightly whisked
Apricot jam, to brush
Flour paste
½ cup (75g) plain flour
¹⁄³ cup (80ml) cold water
1. Place the milk and butter in a small saucepan over low heat. Cook for 2 mins or until butter just melts. Remove from heat.
2. Combine the flour, sugar, yeast, mixed spice, salt and dried fruit in a large bowl. Add the milk mixture and egg and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until dough is smooth and elastic. Return to the bowl. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until dough doubles in size.
3. Preheat oven to 200°C. Grease a 22cm square cake pan. Turn the dough onto a lightly floured surface and knead until dough returns to its original size. Divide evenly into 16 portions. Roll each portion into a ball. Arrange the dough balls, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 mins or until dough rises by 2cm.
4. To make the flour paste, combine the flour and enough water in a small bowl to make a smooth paste. Place in a small sealable plastic bag and cut off one small corner. Pipe flour paste over the tops of buns to make cross shapes.
5. Bake for 10 mins. Reduce oven to 180°C and bake for a further 20 mins or until golden brown and cooked through.
6. Turn buns onto a wire rack. Place jam in a saucepan over high heat. Cook for 2 mins or until jam melts. Strain through a fine sieve. Brush hot jam over buns. Serve warm or toasted with butter.
Top tip: To avoid dense, heavy buns, leave the dough to prove twice – first for an hour, then again after rolling into bun shapes for 30 mins – before baking. Brush the cooked buns with melted jam for that signature shiny top, but don’t use too much or the buns will be soggy.
Want more step-by-step videos for delicious Easter ideas? Check out our Easter recipes playlist:
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