celebrating 130 years 1884-2014

Easter Hot Cross Buns

By Chelsea Sugar
Easter Hot Cross Buns
16 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 1 hrs 15 mins
  • Serves

    6 teaspoons (25g) compressed yeast*
    1 teaspoon flour (first measure)
    1 teaspoon Chelsea White Sugar (first measure)
    1 1/4 cup milk, scalded
    4 cups flour (second measure)
    1 teaspoon salt
    1 teaspoon mixed spice
    60g butter
    1/4 cup Chelsea White Sugar, extra (second measure)
    1 cup sultanas or sultanas/currants/peel
    1 egg, beaten

    Cross Paste:
    1 cup flour
    cold water

    1 tablespoon Chelsea Caster Sugar
    1 tablespoon water
    1 teaspoon gelatine

    * Note you can substitute 25g of compressed yeast with 1 1/2 teaspoons of Active Yeast


    Crumble yeast into a small bowl, add the teaspoon each of the first measure of flour and Chelsea White Sugar. Mix in the milk which has been cooled to blood heat, cover and leave in warm place for 10 mins.
    Sift the second measure of flour, salt and spice into a large bowl; rub in the butter and add the second measure of Chelsea White Sugar and sultanas.
    Add the beaten egg to the sponged yeast mixture and beat into the flour mixture until a soft dough is formed. Knead until light and smooth and no longer sticky.
    Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 minutes).
    Turn onto a lightly floured surface, punch down and knead dough until smooth and elastic.
    Divide dough into 16 even-sized pieces - knead each into a round shape. Place on a greased slide tray 1cm apart. Cover and stand in a warm place until well risen (about 10-15 mins).

    Cross Paste
    Mix sufficient cold water into the flour to make a soft paste and pipe a cross on each bun.
    Then bake at 220°C conventional (200°C fan forced) for about 20 minutes.

    Heat the Chelsea Caster Sugar, water and gelatine in a saucepan and simmer 1 minute.
    When the buns are cooked glaze them with the gelatine mixture while still hot.

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Average Rating
(3 reviews)

1tspn is not enough spice, unfortunately wouldn't recommend this recipe to anyone,

I found the recipe easy to follow but a bit hard to accomplish by hand. I recommend doubling or tripling the spice amount

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They were easy enough to make but found they were a bit tasteless. Prefer Countdown hot cross buns to these.

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